Author : Jinpin Yao
Publisher :
Page : 166 pages
File Size : 23,25 MB
Release : 1992
Category : Amino acids
ISBN :
Author :
Publisher :
Page : 702 pages
File Size : 39,71 MB
Release : 1993
Category : Dissertations, Academic
ISBN :
Author : T. K. Lim
Publisher : Springer Science & Business Media
Page : 618 pages
File Size : 41,75 MB
Release : 2013-02-15
Category : Science
ISBN : 9400756283
This book continues as volume 6 of a multi-compendium on Edible Medicinal and Non-Medicinal Plants. It covers edible fruits/seeds used fresh, cooked or processed into other by-products, or as vegetables, cereals, spices, stimulant, edible oils and beverages. It covers selected species from the following families: Sapindaceae, Sapotaceae, Schisandraceae, Solanaceae, Thymelaeaceae, Urticaceae, Vitaceae and Winteraceae. This work will be of significant interest to scientists, researchers, medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, agriculturists, botanists, conservationists, lecturers, students and the general public. Topics covered include: taxonomy; common/English and vernacular names; origin and distribution; agroecology; edible plant parts and uses; botany; nutritive and pharmacological properties, medicinal uses and research findings; nonedible uses; and selected references.
Author : Seid Mahdi Jafari
Publisher : Academic Press
Page : 636 pages
File Size : 24,5 MB
Release : 2017-04-11
Category : Technology & Engineering
ISBN : 0128113642
Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. - Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds - Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems - Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process
Author : V. M. Russo
Publisher : CABI
Page : 308 pages
File Size : 19,16 MB
Release : 2012-01-01
Category : Electronic books
ISBN : 9781845937843
The group of plants known as 'peppers' is diverse, containing types that contribute to the fresh and processed food markets as well as varieties that are used in pharmaceuticals and other non-food commercial products. Peppers originally developed in tropical regions, but are now grown and used in every country where it is possible to grow them, including in areas where production is difficult. This book examines peppers from historical, genetic, physiological and production perspectives, following the development of the cultivated crop from the wild type. Diverse examples of pod types and thei.
Author :
Publisher :
Page : 2304 pages
File Size : 33,28 MB
Release : 1995
Category : Fruit-culture
ISBN :
Author : Seyed Mohammad Nabavi
Publisher : Elsevier
Page : 880 pages
File Size : 36,88 MB
Release : 2020-03-07
Category : Science
ISBN : 0128175192
Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. - Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds - Authored and edited by the top worldwide experts in their field - Discusses the current and potential applications and predicts future trends of each compound group
Author : Daniel Valero
Publisher : CRC Press
Page : 290 pages
File Size : 16,73 MB
Release : 2010-05-12
Category : Medical
ISBN : 143980267X
Interest in the postharvest behavior of fruits and vegetables has a history as long as mankind's. Once we moved past mere survival, the goal of postharvest preservation research became learning how to balance consumer satisfaction with quantity and quality while also preserving nutritional quality. A comprehensive overview of new postharvest techno
Author : D. Cagniant
Publisher : CRC Press
Page : 311 pages
File Size : 21,77 MB
Release : 2020-07-24
Category : Science
ISBN : 1000104702
Considers three fundamental aspects of molecular interactions important in chromatography, taking care not to duplicate information readily available in other references. Surveys the basic factors involved in complex formation, which governs the retention mechanism and selectivity in either donor or
Author : V. A. Parthasarathy
Publisher : CABI
Page : 455 pages
File Size : 30,34 MB
Release : 2008
Category : Science
ISBN : 1845934059
This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.
