Curcumin in Food, Pharma and Cosmetics Books

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Curcumin in Food Pharma and Cosmetics


Curcumin in Food  Pharma and Cosmetics
  • Author : Aditya Nayak
  • Publisher : Academic Press
  • Release : 2021-05-29
  • ISBN : 0128221429
  • Language : En, Es, Fr & De
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Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful resource in understanding the current role and future potential of curcumin in the food, pharma and cosmetic industries. Curcuminoids are known to have several therapeutic effects, including the treatment and prevention of infectious and non-infectious diseases such as malaria, tuberculosis, psoriasis, cancer, cardiovascular diseases, dementia, diabetics, etc. Recent technological advancements have enhanced their pharmacokinetics properties relating to solubility, stability, bioavailability, thereby supporting the application of curcuminoids in the food, pharmaceutical and cosmetic industries. Addresses the application of curcumin in the food, pharmaceutical and cosmetics industries Covers a wide range of aspects surrounding curcumin, starting with the basics and then addressing new and advanced technologies Explores curcumin's chemical structure and its analogues, along with novel technologies, including nanotechnology, to enhance usability and performance

Phenolic Compounds in Food and Their Effects on Health


Phenolic Compounds in Food and Their Effects on Health
  • Author : Chi-Tang Ho
  • Publisher :
  • Release : 1992
  • ISBN : 0841224757
  • Language : En, Es, Fr & De
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Supplement to Cultivation and Utilization of Aromatic Plants


Supplement to Cultivation and Utilization of Aromatic Plants
  • Author : Maharaj Krishen Kaul
  • Publisher :
  • Release : 1997
  • ISBN : WISC:89065119752
  • Language : En, Es, Fr & De
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Food Quality and Shelf Life


Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 2019-06-25
  • ISBN : 9780128171905
  • Language : En, Es, Fr & De
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Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Food Packaging


Food Packaging
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 2016-09-14
  • ISBN : 9780128043738
  • Language : En, Es, Fr & De
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Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds. Includes fabrication techniques, such as nanofiber films, nanocoating, nanocompositing, multi-layered structures, and layer-by-layer nanoassemblies based on synthetic and bio-based polymers Presents the latest information on new biodegradeable materials using fabrication of new high barrier plastics to enhance research Provides examples of risk assessment for nanomaterials for food safety and the benefits of antimicrobial food packaging