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

Formulating Packaging and Marketing of Natural Cosmetic Products


Formulating  Packaging  and Marketing of Natural Cosmetic Products
  • Author : Nava Dayan
  • Publisher : John Wiley & Sons
  • Release : 2011-06-15
  • ISBN : 1118056795
  • Language : En, Es, Fr & De
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Balanced coverage of natural cosmetics, and what it really means to be "green" The use of natural ingredients and functional botanical compounds in cosmetic products is on the rise. According to industry estimates, sales of natural personal care products have exceeded $7 billion in recent years. Nonetheless, many misconceptions about natural products—for instance, what "green" and "organic" really mean—continue to exist within the industry. Formulating, Packaging, and Marketing of Natural Cosmetic Products addresses this confusion head-on, exploring and detailing the sources, processing, safety, efficacy, stability, and formulation aspects of natural compounds in cosmetic and personal care products. Designed to provide industry professionals and natural product development experts with the essential perspective and market information needed to develop truly "green" cosmetics, the book covers timely issues like biodegradable packaging and the potential microbial risks they present, the use of Nuclear Magnetic Resonance (NMR) to identify biomarkers, and chromatographic methods of analyzing natural products. A must-read for industry insiders, Formulating, Packaging, and Marketing of Natural Cosmetic Products provides the reader with basic tools and concepts to develop naturally derived formulas.

Food Additives


Food Additives
  • Author : A. Larry Branen
  • Publisher : CRC Press
  • Release : 2001-11-01
  • ISBN : 9780824741709
  • Language : En, Es, Fr & De
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Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.

High Pressure Fluid Technology for Green Food Processing


High Pressure Fluid Technology for Green Food Processing
  • Author : Tiziana Fornari
  • Publisher : Springer
  • Release : 2014-10-31
  • ISBN : 9783319106113
  • Language : En, Es, Fr & De
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The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Curcumin in Food Pharma and Cosmetics


Curcumin in Food  Pharma and Cosmetics
  • Author : Aditya Nayak
  • Publisher : Academic Press
  • Release : 2021-04-30
  • ISBN : 9780128221754
  • 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