Plant Extracts in Food Applications Books

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Plant Extracts in Food Applications


Plant Extracts in Food Applications
  • Author : Shabir Ahmad Mir
  • Publisher : Academic Press
  • Release : 2021-07-15
  • ISBN : 0128224754
  • Language : En, Es, Fr & De
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Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Plant Extracts in Food Applications is the first book of its kind focusing on application of plant extracts in the food industry and covers; sources, extraction and encapsulation techniques, chemistry and stability of plant extracts; antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, Health benefits and opportunities and challenges of plant extracts to use in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Presents chapters that deal with different sources of plant extracts and their applications in food industry Covers the various extraction procedures which are used for plant extracts Includes health benefits and stability of plant extracts Provides role of plant extracts as shelf life enhancement, packaging aid, flavouring and colouring agent

Antioxidants in Foods and Its Applications


Antioxidants in Foods and Its Applications
  • Author : Emad Shalaby
  • Publisher : BoD – Books on Demand
  • Release : 2018-07-11
  • ISBN : 9781789233780
  • Language : En, Es, Fr & De
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Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

Handbook of Natural Antimicrobials for Food Safety and Quality


Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher : Elsevier
  • Release : 2014-11-04
  • ISBN : 9781782420422
  • Language : En, Es, Fr & De
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Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Plant Extracts


Plant Extracts
  • Author : Adriana Giordano
  • Publisher : Nova Science Pub Incorporated
  • Release : 2013-01-01
  • ISBN : 1624175341
  • Language : En, Es, Fr & De
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In this book, the authors present current research in the study of the role in agriculture, health effects and medical applications of plant extracts. Topics discussed include the risks and benefits of phytochemicals present in fruits and vegetables; medicinal plants and their pharmacological attributes; Moringa oleifera and its benefits in nutrition and health; the potential health benefits and applications of the agave species; herbal medicinal plants used in the treatment of diabetes in Africa; phenolic compounds extracted from medicinal plants as an alternative for cancer prevention and treatment; using the antifeedant and repellent effects of plant extracts in the protection of plants and human health; essential oils and extracts of medicinal plants in the control of diseases in plants; herbal therapies for dermatological disorders; polyphenols as a source of antimicrobial agents against human pathogens; and new trends in plant extract use for food-borne pathogenic bacterial control.

Official Gazette of the United States Patent and Trademark Office


Official Gazette of the United States Patent and Trademark Office
  • Author :
  • Publisher :
  • Release : 2008
  • ISBN : WISC:89098412984
  • Language : En, Es, Fr & De
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