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Curcumin in Food Pharma and Cosmetics

Curcumin in Food  Pharma and Cosmetics
  • Author : Aditya Nayak
  • Publsiher : Academic Press
  • Release : 30 April 2021
  • ISBN : 0128221755
  • Pages : 153 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKCurcumin in Food Pharma and Cosmetics

Summary:
Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful resource in understanding the current role and future potential of curcumin in the food, pharma and cosmetic industries. Curcuminoids are known to have several therapeutic effects, including the treatment and prevention of infectious and non-infectious diseases such as malaria, tuberculosis, psoriasis, cancer, cardiovascular diseases, dementia, diabetics, etc. Recent technological advancements have enhanced their pharmacokinetics properties relating to solubility, stability, bioavailability, thereby supporting the application of curcuminoids in the food, pharmaceutical and cosmetic industries. Addresses the application of curcumin in the food, pharmaceutical and cosmetics industries Covers a wide range of aspects surrounding curcumin, starting with the basics and then addressing new and advanced technologies Explores curcumin's chemical structure and its analogues, along with novel technologies, including nanotechnology, to enhance usability and performance


Curcumin in Food, Pharma and Cosmetics

Curcumin in Food, Pharma and Cosmetics
  • Author : Aditya Nayak
  • Publisher : Academic Press
  • Release : 30 April 2021
GET THIS BOOKCurcumin in Food, Pharma and Cosmetics

Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful resource in understanding the current role and future potential of curcumin in the food, pharma and cosmetic industries. Curcuminoids are known to have several therapeutic effects, including the treatment and

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Formulating, Packaging, and Marketing of Natural Cosmetic Products

Formulating, Packaging, and Marketing of Natural Cosmetic Products
  • Author : Nava Dayan,Lambros Kromidas
  • Publisher : John Wiley & Sons
  • Release : 15 June 2011
GET THIS BOOKFormulating, Packaging, and Marketing of Natural Cosmetic Products

Balanced coverage of natural cosmetics, and what it really means to be "green" The use of natural ingredients and functional botanical compounds in cosmetic products is on the rise. According to industry estimates, sales of natural personal care products have exceeded $7 billion in recent years. Nonetheless, many misconceptions about natural products—for instance, what "green" and "organic" really mean—continue to exist within the industry. Formulating, Packaging, and Marketing of Natural Cosmetic Products addresses this confusion head-on, exploring and detailing

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Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Fidel Toldra
  • Publisher : Elsevier
  • Release : 24 July 2021
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat

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Proceedings of International Conference in Mechanical and Energy Technology

Proceedings of International Conference in Mechanical and Energy Technology
  • Author : Sanjay Yadav,D. B. Singh,P. K. Arora,Harish Kumar
  • Publisher : Springer Nature
  • Release : 01 June 2020
GET THIS BOOKProceedings of International Conference in Mechanical and Energy Technology

This book presents selected peer-reviewed papers from the International Conference on Mechanical and Energy Technologies, which was held on 7–8 November 2019 at Galgotias College of Engineering and Technology, Greater Noida, India. The book reports on the latest developments in the field of mechanical and energy technology in contributions prepared by experts from academia and industry. The broad range of topics covered includes aerodynamics and fluid mechanics, artificial intelligence, nonmaterial and nonmanufacturing technologies, rapid manufacturing technologies and prototyping, remanufacturing, renewable energies technologies,

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RESEARCH TRENDS IN BIORESOURCE MANAGEMENT AND TECHNOLOGY

RESEARCH TRENDS IN BIORESOURCE MANAGEMENT AND TECHNOLOGY
  • Author : Ratikanta Maiti,Humberto Gonzalez Rodríguez,Biswajit Ghosh,Narayan Chandra Sarkar,Debashis Mandal,Rajpal Meena,Ashok K. Thakur,A V Ramanjaneyulu
  • Publisher : American Academic Press
  • Release : 01 November 2018
GET THIS BOOKRESEARCH TRENDS IN BIORESOURCE MANAGEMENT AND TECHNOLOGY

Present world is witnessing drastic changes harshly impacting its bio-resources (plants, animals and organisms) that are considered as natural gift for our livelihood. Global warming, climate change, abiotic and biotic stresses are strangling and challenging the survivability of these resources. It is therefore crucial to manage these resources for making planet Earth more suitable to live. Moreover, there is an utter need to know how climate dynamic and biotic or abiotic factors are influencing on bio-resources and also to frame

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Emerging Approaches in Food, Biotechnology & Pharmaceutical Technology development

Emerging Approaches in Food, Biotechnology & Pharmaceutical Technology development
  • Author : Dr. Khusbhu Verma & Preeti Singh
  • Publisher : Lulu Publication
  • Release : 06 July 2020
GET THIS BOOKEmerging Approaches in Food, Biotechnology & Pharmaceutical Technology development

Honey is a sugary food substance having high sugar concentration (reduced water activity), hydrogen peroxide and low pH 3-4 (acidic). There are various types of honey, which are classified on different basis such as based on origin, based on the floral source etc. It is a supersaturated sugar solution predominantly glucose and fructose. It’s colour varies from colourless to dark brown. It is a natural antimicrobial substance that kills microbes by acidity, osmolarity and enzymatic production of hydrogen peroxide.

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Nanobiotechnology in Neurodegenerative Diseases

Nanobiotechnology in Neurodegenerative Diseases
  • Author : Mahendra Rai,Alka Yadav
  • Publisher : Springer Nature
  • Release : 02 December 2019
GET THIS BOOKNanobiotechnology in Neurodegenerative Diseases

This book focuses on neurodegenerative diseases which have become a major threat to human health. Neurodegenerative diseases are age related disorders and have become increasingly prevalent in the elderly population in recent years. Hence, there is an urgent need to study and develop new strategies and alternative methods for the treatment of neurodegenerative diseases. This book showcases the promises that nanobiotechnology brings in research, diagnosis, and treatment of neurodegenerative diseases. It is very beneficial for varied group of readers including

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Food Preservation

Food Preservation
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 31 August 2016
GET THIS BOOKFood Preservation

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a

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High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
  • Author : Tiziana Fornari,Roumiana P. Stateva
  • Publisher : Springer
  • Release : 31 October 2014
GET THIS BOOKHigh Pressure Fluid Technology for Green Food Processing

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies

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Handbook of Waste Management and Co-Product Recovery in Food Processing

Handbook of Waste Management and Co-Product Recovery in Food Processing
  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Release : 31 March 2007
GET THIS BOOKHandbook of Waste Management and Co-Product Recovery in Food Processing

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array

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Nanotechnological Approaches in Food Microbiology

Nanotechnological Approaches in Food Microbiology
  • Author : Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik
  • Publisher : CRC Press
  • Release : 27 December 2020
GET THIS BOOKNanotechnological Approaches in Food Microbiology

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about

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Turmeric

Turmeric
  • Author : P. N. Ravindran,K. Nirmal Babu,Kandaswamy Sivaraman
  • Publisher : CRC Press
  • Release : 01 March 2007
GET THIS BOOKTurmeric

For the last 6000 years turmeric has been used in Ayurvedic medicine to alleviate pain, balance digestion, purify body and mind, clear skin diseases, expel phlegm, and invigorate the blood. Nowadays, this plant has acquired great importance with its anti-aging, anti-cancer, anti-Altzheimer, antioxidant, and a variety of other medicinal properties. The need of the hour is to verify and validate the traditional uses by subjecting them to proper experimental studies. To do this effectively there needs to be a single comprehensive

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Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing
  • Author : Nirmal Sinha,Y. H. Hui,E. Özgül Evranuz,Muhammad Siddiq,Jasim Ahmed
  • Publisher : John Wiley & Sons
  • Release : 21 December 2010
GET THIS BOOKHandbook of Vegetables and Vegetable Processing

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope,

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Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries
  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release : 12 July 2019
GET THIS BOOKHandbook on Spray Drying Applications for Food Industries

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and

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Polyphenols in Human Health and Disease

Polyphenols in Human Health and Disease
  • Author : Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi
  • Publisher : Academic Press
  • Release : 26 October 2013
GET THIS BOOKPolyphenols in Human Health and Disease

Polyphenols in Human Health and Disease documents antioxidant actions of polyphenols in protection of cells and cell organelles, critical for understanding their health-promoting actions to help the dietary supplement industry. The book begins by describing the fundamentals of absorption, metabolism and bioavailability of polyphenols, as well as the effect of microbes on polyphenol structure and function and toxicity. It then examines the role of polyphenols in the treatment of chronic disease, including vascular and cardiac health, obesity and diabetes therapy,

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