Innovations in Fermentation and Phytopharmaceutical Technologies Book

Innovations in Fermentation and Phytopharmaceutical Technologies


  • Author : Hrudayanath Thatoi
  • Publisher : Elsevier
  • Release Date : 2022-06-24
  • Genre: Technology & Engineering
  • Pages : 520
  • ISBN 10 : 9780128218921

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Innovations in Fermentation and Phytopharmaceutical Technologies Excerpt :

Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of by-products during formation/production of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-oriented path for academicians, researchers and scientists in the field of industrial fermentation technology and phytopharmaceutical production. Includes concepts and examples of bioreactors, fermentation processes, fermentative and phytopharmaceutical products Describes the application of concepts of product formation, product recovery and waste utilization Provides new updates of information on the technological aspects of upstream and downstream processes/equipment and their respective products

New Look to Phytomedicine Book

New Look to Phytomedicine


  • Author : Mohd Sajjad Ahmad Khan
  • Publisher : Academic Press
  • Release Date : 2018-10-23
  • Genre: Medical
  • Pages : 710
  • ISBN 10 : 9780128146200

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New Look to Phytomedicine Excerpt :

New Look to Phytomedicine: Advancements in Herbal Products as Novel Drug Leads is a compilation of in-depth information on the phytopharmaceuticals used in modern medicine for the cure and management of difficult-to-treat and challenging diseases. Readers will find cutting-edge knowledge on the use of plant products with scientific validation, along with updates on advanced herbal medicine in pharmacokinetics and drug delivery. This authoritative book is a comprehensive collection of research based, scientific validations of bioactivities of plant products, such as anti-infective, anti-diabetic, anti-cancer, immune-modulatory and metabolic disorders presented by experts from across the globe. Step-by-step information is presented on chemistry, bioactivity and the functional aspects of biologically active compounds. In addition, the pharmacognosy of plant products with mechanistic descriptions of their actions, including pathogenicity is updated with information on the use of nanotechnology and molecular tools in relation to herbal drug research. Compiles up-to-date information on the chemotherapeutics used in the treatment of infective and metabolic disorders Presents advancements in the discovery of new drugs from plants using molecular and nanotechnology tools Examines detailed information on the use of herbals agents in cancer, HIV and other ailments, including diabetes, malaria and neurological disorders

Functional Foods and Biotechnology Book

Functional Foods and Biotechnology


  • Author : Kalidas Shetty
  • Publisher : CRC Press
  • Release Date : 2020-04-13
  • Genre: Technology & Engineering
  • Pages : 454
  • ISBN 10 : 9781000760644

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Functional Foods and Biotechnology Excerpt :

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food

Encyclopedia of Food Chemistry Book

Encyclopedia of Food Chemistry


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2018-11-22
  • Genre: Technology & Engineering
  • Pages : 2194
  • ISBN 10 : 9780128140451

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Encyclopedia of Food Chemistry Excerpt :

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Innovations in Food Technology Book

Innovations in Food Technology


  • Author : Pragya Mishra
  • Publisher : Springer Nature
  • Release Date : 2020-10-12
  • Genre: Medical
  • Pages : 522
  • ISBN 10 : 9789811561214

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Innovations in Food Technology Excerpt :

This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients. By 2050, the world will face the challenge of having to feed an estimated 9 billion people. In order to meet that challenge, innovations in food research are of the utmost importance. The book is divided into four sections, each of which explores an important aspect like food processing, food microbiology, and nutritional security. Written by respected scholars in the field, the respective chapters discuss a range of new and enhanced food materials, as well as processing innovations to extend shelf life and reduce toxic effects. The book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, and preserving or enhancing palatability. Given its scope, the book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers.

Textural Characteristics of World Foods Book

Textural Characteristics of World Foods


  • Author : Katsuyoshi Nishinari
  • Publisher : John Wiley & Sons
  • Release Date : 2019-12-31
  • Genre: Technology & Engineering
  • Pages : 424
  • ISBN 10 : 9781119430797

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Textural Characteristics of World Foods Excerpt :

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Innovation in Pharmacy  Advances and Perspectives  September 2018 Book

Innovation in Pharmacy Advances and Perspectives September 2018


  • Author : Organizer Committee IPAP18 – Salamanca
  • Publisher : Ediciones Universidad de Salamanca
  • Release Date : 2018-09-21
  • Genre: Medical
  • Pages : 358
  • ISBN 10 : 9788490129760

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Innovation in Pharmacy Advances and Perspectives September 2018 Excerpt :

This book contains the summaries of the "Innovation in Pharmacy: Advances and Perspectives" that took place in Salamanca (Spain) in September 2018. The early science of chemistry and microbiology were the source of most drugs until the revolution of genetic engineering in the mid 1970s. Then biotechnology made available novel protein agents such as interferons, blood factors and monoclonal antibodies that have changed the modern pharmacy. Over the past year, a new pharmacy of oligonucleotides has emerged from the science of gene expression such as RNA splicing and RNA interference. The ability to design therapeutic agents from genomic sequences will transform treatment for many diseases. The science that created this advance and its future promise will be discussed. Phillip Allen Sharp is an American geneticist and molecular biologist who co-discovered RNA splicing. He shared the 1993 Nobel Prize in Physiology or Medicine with Richard J. Roberts for “the discovery that genes in eukaryotes are not contiguous strings but contain introns, and that the splicing of messenger RNA to delete those introns can occur in different ways, yielding different proteins from the same DNA sequence. He works in Institute Professor Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology (MIT), Cambridge, MA, US. Este libro recoge los resúmenes de la «Innovation in Pharmacy: Advances and Perspectives» que tuvo lugar en Salamanca (España) en septiembre de 2018. La ciencia primitiva de la química y la microbiología fue la fuente de la mayoría de las drogas hasta la revolución de la ingeniería genética a mediados de la década de 1970. Luego, la biotecnología puso a disposición agentes proteínicos novedosos como interferones, factores sanguíneos y anticuerpos monoclonales que han cambiado la farmacia moderna. Durante el año pasado, surgió una nueva farmacia de oligonucleótidos a partir de la ciencia de la expresión génica, como el empalme

Biotech Reporter Book

Biotech Reporter


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1993
  • Genre: Agricultural biotechnology
  • Pages : null
  • ISBN 10 : CORNELL:31924080116761

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Biotech Reporter Excerpt :

Modern Applications of Plant Biotechnology in Pharmaceutical Sciences Book
Score: 4
From 70 Ratings

Modern Applications of Plant Biotechnology in Pharmaceutical Sciences


  • Author : Saurabh Bhatia
  • Publisher : Academic Press
  • Release Date : 2015-07-22
  • Genre: Science
  • Pages : 452
  • ISBN 10 : 9780128024980

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Modern Applications of Plant Biotechnology in Pharmaceutical Sciences Excerpt :

Modern Applications of Plant Biotechnology in Pharmaceutical Sciences explores advanced techniques in plant biotechnology, their applications to pharmaceutical sciences, and how these methods can lead to more effective, safe, and affordable drugs. The book covers modern approaches in a practical, step-by-step manner, and includes illustrations, examples, and case studies to enhance understanding. Key topics include plant-made pharmaceuticals, classical and non-classical techniques for secondary metabolite production in plant cell culture and their relevance to pharmaceutical science, edible vaccines, novel delivery systems for plant-based products, international industry regulatory guidelines, and more. Readers will find the book to be a comprehensive and valuable resource for the study of modern plant biotechnology approaches and their pharmaceutical applications. Builds upon the basic concepts of cell and plant tissue culture and recombinant DNA technology to better illustrate the modern and potential applications of plant biotechnology to the pharmaceutical sciences Provides detailed yet practical coverage of complex techniques, such as micropropogation, gene transfer, and biosynthesis Examines critical issues of international importance and offers real-life examples and potential solutions

Green Extraction of Natural Products Book

Green Extraction of Natural Products


  • Author : Farid Chemat
  • Publisher : John Wiley & Sons
  • Release Date : 2016-03-11
  • Genre: Science
  • Pages : 384
  • ISBN 10 : 9783527676811

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Green Extraction of Natural Products Excerpt :

Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.

Dry Beans and Pulses Production  Processing and Nutrition Book

Dry Beans and Pulses Production Processing and Nutrition


  • Author : Muhammad Siddiq
  • Publisher : John Wiley & Sons
  • Release Date : 2022-03-28
  • Genre: Technology & Engineering
  • Pages : 464
  • ISBN 10 : 9781119777113

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Dry Beans and Pulses Production Processing and Nutrition Excerpt :

A team of global contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook (HTC) phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses Production, Processing and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food engineers and chemists involved in dry beans processing and value-added technologies.

Advances in Food Science and Technology Book

Advances in Food Science and Technology


  • Author : Visakh P. M.
  • Publisher : John Wiley & Sons
  • Release Date : 2013-03-04
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781118121023

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Advances in Food Science and Technology Excerpt :

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Biocomposites Book

Biocomposites


  • Author : Brajesh Kumar
  • Publisher : BoD – Books on Demand
  • Release Date : 2022-03-30
  • Genre: Technology & Engineering
  • Pages : 168
  • ISBN 10 : 9781839690808

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Biocomposites Excerpt :

Biocomposites are composite materials consisting of either a polymer matrix or a filler based on biological resources. They have been widely used in numerous applications such as storage devices, photocatalysts, packaging, furniture, biosensors, energy, construction, the automotive industry, and so on due to their great versatility and satisfactory performance. This book focuses on composites made from natural materials (natural fibers and biopolymers) and relates their physical, mechanical, electrical, structural, and biological characteristics as well as their potential applications in biomedicine, pharmaceuticals, and engineering.

Quality Control Methods for Medicinal Plant Materials Book

Quality Control Methods for Medicinal Plant Materials


  • Author : World Health Organization
  • Publisher : World Health Organization
  • Release Date : 1998
  • Genre: Medical
  • Pages : 115
  • ISBN 10 : 9789241545105

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Quality Control Methods for Medicinal Plant Materials Excerpt :

A collection of test procedures for assessing the identity, purity, and content of medicinal plant materials, including determination of pesticide residues, arsenic and heavy metals. Intended to assist national laboratories engaged in drug quality control, the manual responds to the growing use of medicinal plants, the special quality problems they pose, and the corresponding need for international guidance on reliable methods for quality control. Recommended procedures - whether involving visual inspection or the use of thin-layer chromatography for the qualitative determination of impurities - should also prove useful to the pharmaceutical industry and pharmacists working with these materials.