Author : Paul D. Prenzler
Publisher : Royal Society of Chemistry
Page : 537 pages
File Size : 45,48 MB
Release : 2021-10-20
Category : Medical
ISBN : 1839161558
Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.
Author : 9781545703403
Publisher : Educreation Publishing
Page : 162 pages
File Size : 44,73 MB
Release :
Category : Education
ISBN :
This comprehensive Handbook is aimed at both academic researchers and practitioners in the field of research. The book's 8 chapters, provide in-depth coverage of research methods based on the revised syllabus of various universities especially considering the students of under graduate, post graduate and doctorate level. This book is a product of extensive literature survey made by the authors. The authors have made sincere efforts to write the book in simple language. The book comprises all the aspects according to new syllabus of PCI and APJ Abdul Kalam Technical University, Lucknow. Though this book is intended for the use of pharmacy students of any level yet it can also be useful to students of applied fields and medical students. The book deals with interdisciplinary fields such as finding research problems, writing research proposals, obtaining funds for research, selecting research designs, searching the literature and review, collection of data and analysis, preparation of thesis, writing research papers for journals, citation and listing of references, preparation of visual materials, oral and poster presentation in conferences, minutes of meetings, and ethical issues in research. At the end of every chapter and book some questions related to chapter have been mentioned for the support of students to understand the subject. Valuable suggestions for the improvement of this book are most welcome.
Author : Cesarettin Alasalvar
Publisher : Royal Society of Chemistry
Page : 330 pages
File Size : 49,62 MB
Release : 2023-06-09
Category : Medical
ISBN : 1839166126
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements. Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.
Author : Lester Packer
Publisher : CRC Press
Page : 732 pages
File Size : 37,94 MB
Release : 2001-10-26
Category : Medical
ISBN : 0824745108
Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance! Offering over 4200 contemporary references-2000 more than the previous edition-the Second Edition of the Handbook of Antioxidants is an up-to-the-minute source for nutritionists and dietitians, cell biologists and biochemists, cardiologists, oncologists, dermatologists, and medical students in these disciplines.
Author : Maria Teresa Giardi
Publisher : Springer Science & Business Media
Page : 360 pages
File Size : 18,92 MB
Release : 2011-06-26
Category : Medical
ISBN : 1441973478
"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.
Author : Peter Zeuthen
Publisher : Elsevier
Page : 600 pages
File Size : 36,83 MB
Release : 2003-10-30
Category : Technology & Engineering
ISBN : 1855737140
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Author : Ashutosh Kumar Shukla
Publisher : Royal Society of Chemistry
Page : 202 pages
File Size : 20,63 MB
Release : 2022-05-20
Category : Science
ISBN : 1839165855
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.
Author : Ana Isabel de Almeida Costa
Publisher : Royal Society of Chemistry
Page : 453 pages
File Size : 25,79 MB
Release : 2024-08-14
Category : Technology & Engineering
ISBN : 1839166665
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Author : C Anandharamakrishnan
Publisher : Royal Society of Chemistry
Page : 278 pages
File Size : 13,78 MB
Release : 2023-11-29
Category : Technology & Engineering
ISBN : 1839162430
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
Author : Valdir Florêncio da Veiga, Jr
Publisher : Royal Society of Chemistry
Page : 166 pages
File Size : 12,97 MB
Release : 2022-11-28
Category : Science
ISBN : 1839160659
The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.
