Natural and Artificial Flavoring Agents and Food Dyes Book

Natural and Artificial Flavoring Agents and Food Dyes


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-09-15
  • Genre: Technology & Engineering
  • Pages : 566
  • ISBN 10 : 9780128112694

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Natural and Artificial Flavoring Agents and Food Dyes Excerpt :

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer. Explores the most common natural compounds and how to utilize them with cutting edge technologies Includes information on the purification and production processes under various conditions Presents the latest research to show benefits of using natural additives

Plant Extracts  Applications in the Food Industry Book

Plant Extracts Applications in the Food Industry


  • Author : Shabir Ahmad Mir
  • Publisher : Academic Press
  • Release Date : 2021-12-04
  • Genre: Technology & Engineering
  • Pages : 340
  • ISBN 10 : 9780128224939

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Plant Extracts Applications in the Food Industry Excerpt :

Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts 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. 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. Presents chapters that deal with different sources of plant extracts and their applications in the food industry Covers the various extraction procedures which are used for plant extracts Includes the health benefits and stability of plant extracts Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents

Flavor Development for Functional Foods and Nutraceuticals Book

Flavor Development for Functional Foods and Nutraceuticals


  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release Date : 2019-09-23
  • Genre: Technology & Engineering
  • Pages : 272
  • ISBN 10 : 9780429894206

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Flavor Development for Functional Foods and Nutraceuticals Excerpt :

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Ca

Advances in Cyanobacterial Biology Book

Advances in Cyanobacterial Biology


  • Author : Prashant Kumar Singh
  • Publisher : Academic Press
  • Release Date : 2020-03-04
  • Genre: Technology & Engineering
  • Pages : 420
  • ISBN 10 : 9780128193112

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Advances in Cyanobacterial Biology Excerpt :

Advances in Cyanobacterial Biology presents the novel, practical, and theoretical aspects of cyanobacteria, providing a better understanding of basic and advanced biotechnological application in the field of sustainable agriculture. Chapters have been designed to deal with the different aspects of cyanobacteria including their role in the evolution of life, cyanobacterial diversity and classification, isolation, and characterization of cyanobacteria through biochemical and molecular approaches, phylogeny and biogeography of cyanobacteria, symbiosis, Cyanobacterial photosynthesis, morphological and physiological adaptation to abiotic stresses, stress-tolerant cyanobacterium, biological nitrogen fixation. Other topics include circadian rhythms, genetics and molecular biology of abiotic stress responses, application of cyanobacteria and cyanobacterial mats in wastewater treatments, use as a source of novel stress-responsive genes for development of stress tolerance and as a source of biofuels, industrial application, as biofertilizer, cyanobacterial blooms, use in Nano-technology and nanomedicines as well as potential applications. This book will be important for academics and researchers working in cyanobacteria, cyanobacterial environmental biology, cyanobacterial agriculture and cyanobacterial molecular biologists. Summarizes the various aspects of cyanobacterial research, from primary nitrogen fixation, to advanced nano-technology applications Addresses both practical and theoretical aspects of the cyanobacterial application Includes coverage of biochemical and molecular approaches for the identification, use and management of cyanobacteria

Microbial Production of Food Ingredients and Additives Book

Microbial Production of Food Ingredients and Additives


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-08-04
  • Genre: Technology & Engineering
  • Pages : 518
  • ISBN 10 : 9780128111994

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Microbial Production of Food Ingredients and Additives Excerpt :

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. Provides various research examples on how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Biopesticides Book

Biopesticides


  • Author : Timothy O. Adejumo
  • Publisher : Logos Verlag Berlin GmbH
  • Release Date : 2021-04-10
  • Genre: Science
  • Pages : 300
  • ISBN 10 : 9783832552640

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Biopesticides Excerpt :

Biopesticides have readily available sources, they are effective and easily biodegradable, exhibit various modes of action, cheaper, inherently less toxic to humans and the environment. They do not leave harmful residues, and are usually more specific to target pests. The use of biopesticides is markedly safer for the environment and users, and more sustainable than the application of chemicals, and are therefore used as potential alternatives to synthetic pesticides, especially as components in Integrated Pest Management strategies. The book Biopesticides: Botanicals and Microorganisms for Improving Agriculture and Human Health is a collection of articles, up to date reviews and research contributions from both developed and developing countries. It emphasises the current issues of importance and the progress made in the fields of agricultural, environmental and soil microbiology, plant pathology and ethnobotany, and aims to bring together all available and relevant information on biopesticides. It comprises 12 Chapters on emerging issues on biopesticides from important and useful botanicals to beneficial microorganisms that show great potential in both agriculture and human health. The book will be of immense help to both the undergraduate and postgraduate students, biologists and agriculturists, who would like to broaden their knowledge and gain substantial experience about biopesticides in agriculture and health, this will enable them to contribute significantly in making the world a safer and healthier place.

Food Biosynthesis Book

Food Biosynthesis


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-06-19
  • Genre: Technology & Engineering
  • Pages : 488
  • ISBN 10 : 9780128112083

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Food Biosynthesis Excerpt :

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering Offers alternative applications to produce natural foods Includes processes and techniques to produce health promoting foods Discusses the positive effects of biosynthesis on microbial production to enhance food safety Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production

Food Bioconversion Book

Food Bioconversion


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-06-29
  • Genre: Technology & Engineering
  • Pages : 550
  • ISBN 10 : 9780128112069

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Food Bioconversion Excerpt :

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. Presents extraction techniques of biological properties to enhance food’s functionality, i.e. functional foods or nutraceuticals Provides detailed information on waste material recovery issues Compares different techniques to help advance research and develop new applications Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics Explores how bioconversion technologies are essential for research outcomes to increase high quality food production

The Chemistry and Bioactive Components of Turmeric Book

The Chemistry and Bioactive Components of Turmeric


  • Author : Sreeraj Gopi
  • Publisher : Royal Society of Chemistry
  • Release Date : 2020-10-21
  • Genre: Medical
  • Pages : 405
  • ISBN 10 : 9781788015554

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The Chemistry and Bioactive Components of Turmeric Excerpt :

This comprehensive book brings together the research carried out on the constituents obtained from turmeric and highlights their chemical and biological activities for researchers and professionals in natural products, nutraceuticals and food chemistry.

Therapeutic Foods Book

Therapeutic Foods


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-09-23
  • Genre: Technology & Engineering
  • Pages : 538
  • ISBN 10 : 9780128112670

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Therapeutic Foods Excerpt :

Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for researchers and scientists already in the field or those just entering. It covers many spices, plant extracts, essential oils and vegetal mixtures that have immune-stimulatory effects and can be efficiently utilized in the treatment of infections and cancer. Presents introductory chapters for background and practical examples of therapeutic foods used in different diseases to aid in research Provides scientific methods to help eliminate food spoilage and bacterial contamination in food packaging Includes benefits of the applications of functional properties of food and food ingredients to benefit health and well-being

Food Packaging and Preservation Book

Food Packaging and Preservation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-10-20
  • Genre: Technology & Engineering
  • Pages : 588
  • ISBN 10 : 9780128112656

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Food Packaging and Preservation Excerpt :

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Food Control and Biosecurity Book

Food Control and Biosecurity


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-02-13
  • Genre: Technology & Engineering
  • Pages : 612
  • ISBN 10 : 9780128114971

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Food Control and Biosecurity Excerpt :

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. Identifies the latest import/export regulations related to food control and biosecurity Provides detection and analysis methods to ensure a safe food supply Presents risk assessment tools and prevention strategies for food safety and process control

Biopolymers for Food Design Book

Biopolymers for Food Design


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2018-04-03
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9780128115015

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Biopolymers for Food Design Excerpt :

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Soft Chemistry and Food Fermentation Book

Soft Chemistry and Food Fermentation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-07-18
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9780128112045

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Soft Chemistry and Food Fermentation Excerpt :

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Microbial Contamination and Food Degradation Book

Microbial Contamination and Food Degradation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-11-03
  • Genre: Technology & Engineering
  • Pages : 514
  • ISBN 10 : 9780128112632

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Microbial Contamination and Food Degradation Excerpt :

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems