Arama Sonuçları - "nutraceuticals"

Functional foods and nutraceuticals / Yazar: Aluko, Rotimi E.

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Nutraceutical and Functional Food Processing Technology. Yazar: Boye, Joyce I.

İçindekiler: “…Cover; Title Page; Copyright; About the IFST Advances in Food Science Book Series; Forthcoming titles in the IFST series; List of Contributors; Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products; 1.1 Introduction; 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods; 1.3 Production of Nutraceuticals and Functional Foods; 1.4 Current Formulation Trends and the Modern Marketplace; 1.5 Conclusion; References.…”
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New polymers for encapsulation of nutraceutical compounds /

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Pulse foods : processing, quality and nutraceutical applications /

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Nanovate Commercializing Disruptive Nanotechnologies / Yazar: Anis, Mohab, AlTaher, Ghada, Sarhan, Wesam, Elsemary, Mona

İçindekiler: “…Introduction -- Construction and Building Applications -- Manufacturing Applications -- Clean Energy Applications -- Environment and Remediation Applications -- Electronic Applications -- Printing Applications -- Textile Applications -- Sports Equipment -- Nutraceutical Industry -- Packaging Applications -- Agricultural Applications -- Cosmetic Applications -- Pharmaceutical Applications -- Conclusions.…”
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Future Foods How Modern Science Is Transforming the Way We Eat / Yazar: McClements, David Julian

İçindekiler: “…Chapter 1: The Science of Foods: Designing our Edible Future -- Chapter 2: Food Architecture: Building Better Foods -- Chapter 3: The Science of Deliciousness -- Chapter 4: Food Gastrology: The Science of Digestion -- Chapter 5: Are You What You Eat? -- Chapter 6: Nutraceuticals - Superfoods or Superfads -- Chapter 7: Feeding the World Inside Us: The Gut Microbiome, Diet, and Health -- Chapter 8: Personalized Nutrition - Customizing Our Diets for Better Health -- Chapter 9: Food Biotechnology: Sculpting Genes with Genetic Engineering -- Chapter 10: Food Nanotechnology: Harnessing the Power of the Miniature World That Surrounds Us -- Chapter 11: Towards a More Ethical and Sustainable Edible Future: One Burger at a Time -- Chapter 12: The Future of Foods?…”
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Functional foods and dietary supplements : processing effects and health benefits / Yazar: Noomhorm, Athapol, 1952-

İçindekiler: “…""Title Page""; ""Copyright Page""; ""Contents""; ""List of Contributors""; ""Preface""; ""I: Fundamentals of Functional Food Processing""; ""1: Functional Foods, Nutraceuticals and Probiotics as Functional Food Components""; ""1.1 Functional food""; ""1.2 Nutraceuticals""; ""1.3 Functional food market""; ""1.4 Probiotics""; ""1.5 Prebiotics""; ""1.6 Probiotic market""; ""References""; ""2: Bioactive Components in Foods""; ""2.1 Proteins""; ""2.2 Carbohydrate""; ""2.3 Lipids""; ""2.4 Phenols""; ""2.5 Flavonoids""; ""2.6 Anthocyanins""; ""2.7 Glucosinolates""; ""References""…”
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Cold pressed oils : green technology, bioactive compounds, functionality and applications /

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Biosynthetic Technology and Environmental Challenges

İçindekiler: “…Part I General -- Introduction to Biosynthetic Technology and Environmental -- Part II: Biosynthetic Approaches and Products -- Management of Agro-Industrial Wastes with the Aid of Synthetic Biology -- Advances and Tools in Engineering Yeast for Pharmaceutical Production -- Plant Biosynthetic Engineering through Transcription Regulation: An insight into Molecular Mechanisms During Environmental Stress -- Oil Palm Biomass and its Kinetic Transformation Properties -- Selection and Utilization of Agro-Industrial Waste for Biosynthesis and Hyper-Production of Pullulan: A Review -- Production, Characterization, and Applications of Microbial Poly-Glutamic Acid -- Bioprocesses for the Production of 2,5-Furandicarboxylic Acid -- Biosynthesis of 1,3-Propanediol: Genetics and Applications -- Biosynthesis and Technological Advancements of Biosurfactants -- Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation -- Manno-Oligosaccharides as Prebiotic Valued Products from Agro-Waste -- Computational Modelling and Prediction of Microalgae Growth Focused towards Improved Lipid Production -- Perennial Energy Crops on Drained Peatlands in Finland -- Part III: Environmental Assessment and Waste Management -- Bioenergy Conversion from Aquatic Weed Water Hyacinth into Agronomically Valuable Vermicompos -- Mitigation of Global Warming Potential for Cleaner Composting -- Recent Advances in Composting of Organic and Hazardous Waste: A Road Map to Safer Environment -- Biomarkers Currently used in Water Pollution Monitoring Program -- Bioremediation by Microalgae: Current and Emerging Trends for Effluents Treatments for Value Addition of Waste Streams -- Environmental Assessment of Biorefineries.…”
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Impact of Food Processing on Anthocyanins Yazar: Sui, Xiaonan

İçindekiler: “…Introduction -- Literature Review -- Monte Carlo Modelling of Non-Isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- Anthocyanins During Baking: their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- Bread Fortified with Anthocyanin-rich Extract from Black Rice as Nutraceutical Sources: its Quality Attributes and In Vitro Digestibility -- Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- In Vitro and In Silico Studies of Anthocyanins Against Pancreatic A-Amylase -- Conclusions and Recommendations. .…”
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The Chemistry and Applications of Sustainable Natural Hair Products Yazar: Barve, Kalyani, Dighe, Apurva

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Nano- and microencapsulation for foods /

İçindekiler: “…2.5 Food ingredients and nutraceutical applications2.5.1 Background and definitions; 2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals; 2.6 Conclusion; References; Chapter 3 Rationales of Nano- and Microencapsulation for Food Ingredients; 3.1 Introduction; 3.2 Factors affecting the quality loss of food ingredients; 3.2.1 Oxygen; 3.2.2 Light; 3.2.3 Temperature; 3.2.4 Adverse interaction; 3.2.5 Taste masking; 3.3 Case studies of food ingredient protection through nano- and microencapsulation; 3.3.1 Vitamins; 3.3.2 Enzymes; 3.3.3 Minerals; 3.3.4 Phytochemicals; 3.3.5 Lipids.…”
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Phycotoxins : chemistry and biochemistry.

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Wine Safety, Consumer Preference, and Human Health

İçindekiler: “…Dietary Supplements/Nutraceuticals Made from Grapes and Wines -- Part III. …”
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Innovations in Technologies for Fermented Food and Beverage Industries

İçindekiler: “…1 Innovative technologies and implications in food and beverage industries: an overview -- 2 Yeasts and Lactic acid bacteria as potential starter cultures for fermented foods -- 3 Advances in fermentation technology for health -- 4 Advances in fermentation technology for novel food products -- 5 Beer, Wine and Spirits : Technological interventions that benefit production, quality and economics -- 6 Alcoholic beverages: Technology for next generation marketing -- 7 Advances in probiotics, prebiotics and nutraceuticals -- 8 Probiotic milk products: Inventions towards ultramodern production plants -- 9 Non-dairy probiotic foods: Innovations and current market status -- 10 Technological Interventions in Fermented Meat Production: the Commercial Perspective -- 11 Modernisation of fermenters for large scale production in food and beverage industry -- 12 Advances in genetic engineering for higher production and quality improvement of food and beverages -- 13 Innovative and safe packaging technologies for food and beverages: updated review -- 14 Role of consumers in innovation of novel food and beverages -- 15 IPRS in respect to food and beverages -- 16 Application of computational intelligence techniques for forecasting problematic wine fermentations using data from classical chemical measurements.…”
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Critical Dietary Factors in Cancer Chemoprevention

İçindekiler: “…Targeted therapy of prostate cancer with nutraceutical loaded nanoparticles -- 4. Ascorbic acid in cancer chemoprevention: Laboratory and clinical evidences -- 5. …”
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Essentials of Marine Biotechnology Yazar: Kim, Se-Kwon

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Betalains: Biomolecular Aspects Yazar: Akbar Hussain, Erum, Sadiq, Zubi, Zia-Ul-Haq, Muhammad

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Probiotics and Bioactive Carbohydrates in Colon Cancer Management Yazar: Raman, Maya, Ambalam, Padma, Doble, Mukesh

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Next Generation DNA Led Technologies

İçindekiler: “…Crime scene forensic evidence as trace DNA profiling solves the case -- A rape on a minor victim under POCSO act 2012 investigation through DNA analysis technique -A Case Study -- Study of Genetic Polymorphism at 9 STR Loci in the Jat Sikh Population of Madhya Pradesh -- Allele frequency distribution and Genetic Structure of Bhil Tribes of Madhya Pradesh based on 15 Autosomal and 12 X STR loci -- CYP Polymorphism and Its Association with Tobacco Usage and Susceptibility to Head and Neck Cancer -- Brain Computer Interface Used in Health Care Technologies -- Novel Topical Gel Formulation of Hamiltonia Suaveolens for wound Healing Activity -- Neural Network Based Rule Extraction for analysing risk factors and stages in Cervical Cancer - An Analytical Study -- Evaluation of Nutraceuticals in Fruit Extracts of Psidium guajava L -- EMG Signals Characterization in Three States of Contraction by Neuro- Fuzzy Network and Feature Extraction -- A pilot study on assessment of Triplet repeat primed PCR for fragile X syndrome diagnosis -- DNA-Binding and Antimicrobial Studies of Molybdenum Complexes -- Acclimatization of invitro Propagated Banana Grand Naine by Biotinization - Survival Rate by Phenol Concentrations -- Biopriming of micropropagated plantlets using various bacterial strains in different combinations-induces the systemic resistance -- Insilico Characterization of The Mutational Hotspot Regions of The Enzyme Protease and An Insight to The Effect of These Mutations on The Stability of The Protein -- Quality Improvement of Poultry Feed by Chelated Micronutrients.…”
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