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Phytochemicals from Medicinal Plants: Scope, Applications and
Potential Health Claims explores the importance of medicinal plants
and their potential benefits for human health. This book looks at
bioactive compounds from medicinal plants, the health benefits of
bioactive compounds, the applications of plant-based products in
the food and pharmaceutical industries. The first section discusses
available sources of bioactive compounds from medicinal plants,
biochemistry, structural composition, potential biological
activities, and how bioactive molecules are isolated from medicinal
plants. The authors examine the applications of bioactive molecules
from a health perspective, looking at the pharmacological aspects
of medicinal plants, the phytochemical and biological activities of
different natural products, and ethnobotany/and medicinal
properties, and also present a novel dietary approach for disease
management. The book goes on to examine the plant-based products
are used and can be used in various sectors of the food and
pharmaceutical industries.
Phytochemicals from Medicinal Plants: Scope, Applications and
Potential Health Claims explores the importance of medicinal plants
and their potential benefits for human health. This book looks at
bioactive compounds from medicinal plants, the health benefits of
bioactive compounds, the applications of plant-based products in
the food and pharmaceutical industries. The first section discusses
available sources of bioactive compounds from medicinal plants,
biochemistry, structural composition, potential biological
activities, and how bioactive molecules are isolated from medicinal
plants. The authors examine the applications of bioactive molecules
from a health perspective, looking at the pharmacological aspects
of medicinal plants, the phytochemical and biological activities of
different natural products, and ethnobotany/and medicinal
properties, and also present a novel dietary approach for disease
management. The book goes on to examine the plant-based products
are used and can be used in various sectors of the food and
pharmaceutical industries.
Food safety has become an important factor in our lives and it is
necessary to think about agriculture products hygiene consistent
with the idea of "farm to table." Food safety is a subject of
growing importance to consumers. One reason is the emergence of new
types of harmful bacteria or evolving forms of older ones that can
cause serious illness. Radiation treatment of food may effectively
control food borne pathogens microorganism, bacteria and parasites
organism, insect infestation, delay ripening and inhibit sprouting.
A direct benefit of good food irradiation practices is the
reduction of food borne illness and significant shelf life
extension of the irradiated product. Another benefit of extreme
importance is related to the possibility of that food irradiation
may prevent the use of highly toxic fumigants which were also found
to cause environmental pollution and do harm to the ozonosphere.
The irradiation technology is recommended for no toxicity, no
pollution, no remains, by many organizations: World Health
Organization (WHO), Food and Agriculture Organization (FAO),
International Atomic Energy Agency (IAEA) and Codex Alimentarius
Commission (CAC)etc.
Mango (Mangifera indica L.) referred to as the king of tropical
fruits, is an important fruit crop cultivated in that region having
pleasant flavor, rich in sugar and acid. The present study was an
effort to preserve mango pulp by utilization of different chemical
preservatives like, potassium metabisulphite, sodium benzoate,
potassium sorbate and citric acid singly and in various
combinations. The importance of this study is that the pulp samples
were not pasteurized and filled in plastic bottles with addition of
chemical preservatives at 30-35 C for 180 days. After procurement
of mango (chaunsa) from identified source it was subjected for pulp
extraction. Moreover, collected pulp was stored and analyzed for
various physico-chemical parameters like pH, acidity and reducing
sugar. Likewise, microbiological tests of all the pulp samples and
sensory evaluation of the resultant nectar which is prepared from
the pulp was carried out at 0, 30, 60, 90, 120, 150 and 180 days of
storage. Lastly, obtained data was analyzed statistically."
Functional foods are gaining popularity worldwide owing to the
consumer's trend towards natural cure by means of dietary
modifications. Garlic (Allium sativum L., ) is one of the most
essential herbaceous plants that have been probed against various
life sight related disorders. It is helpful in various biological
functions due to array of phytochemicals. These components provide
synergistic effect against various threats but still need further
attention of the researchers. It is assumed that health promoting
potential of garlic is mainly attributed to sulfur as well as non
sulfur containing compounds. However, pharmacological effectiveness
is linked to organosulphur compounds, particularly cysteine
sulfoxides and thiosulfinates. Globally, garlic and its various
preparations like fresh garlic juice, garlic powder, garlic
extract, and garlic oil are becoming popular against numerous
physiological menaces. Both in vivo & in vitro studies have
elucidated the potential of garlic against variety of metabolic
syndromes. Garlic has wide applications as antioxidant, antifungal,
antithrombotic, hypocholestrolemic & hypoglycemic agent and
could also improve the immune dysfunction and cancer
The fried foods are getting popularity despite the trend of low fat
intake. The deep frying process is commonly used in fast food
industries and at household level. The growth of fried food has
demanded continous improvement in the quality of ingredients,
frying oil, frying equipment and frying practices for the better
quality. Oils extracted from different edible sources and produced
under the industrial conditions vary with their cooking quality,
functionality and frying life.Summarizing, the results from present
study are supportive for the conclusion that the rice bran should
be recognized as food grade ingredient and should be used for the
purpose of oil extraction. Moreover, bran oil is useful to make
quality blends with good shelf and nutrient stability to meet the
ever increasing edible oil needs. So it is suggested that rice bran
oil blend in 30:70 corn oil can produce good quality fried products
and can be a useful addition to the frying oil products.
Maize germs from six promising hybrids were characterized for
chemical composition. Oil was separated from germ and evaluated for
cake preparation. Defatted maize germ (DMG) flour was subjected to
biological and safety evaluation. DMG flour was then blended with
wheat flour in different combinations; evaluated for functional,
textural and rheological behavior. Flour blends were further used
to develop value-added products like bread and cookies. MGO was
successfully incorporated in cake recipe with high sensory quality.
Defatted maize germ flour being considerable source of protein,
dietary fiber and minerals was found to be safe having good
biological assay. DMG flour also resulted in improvement of
functional properties of DMG flour- wheat flour blends; revealed
its worth in food preparations. Protein and fiber enriched cookies
and breads were prepared up to 15% wheat flour substitution with
DMG flour. Consumer response to purchase defatted maize germ flour
fortified cookies was generally very positive; showing its worth in
food formulations.
In recent years, increasing attention has been paid to the role of
diet in human health. Nutraceuticals are widely accepted as an
adjunct to conventional therapies for enhancing general well being
of body that induces resistance against diseases. In the recent
era, diet based therapy has been revitalized globally and people
are adopting the approach of using natural materials as an
intervention against various ailments. Citrus peel is example of
such as component. It is widely wasted in the past but now it can
be utilized as a source of dietary phytochemicals. Like other
fruits it also blessed with polyphenols in best composition and
concentration that nominated it as a diet based therapies with big
success
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Black Tea (Paperback)
Ali Imran, Masood Sadiq Butt
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R1,296
Discovery Miles 12 960
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Ships in 10 - 15 working days
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Phytochemicals are endemic in the human diet from the ancient times
to fight against diseases as most of the medicines were derived
from plants. In the recent era, diet based therapy has been
revitalized globally and people are adopting the approach of using
natural materials as an intervention against various ailments.
Black tea (Camellia sinensis) belonging to family Theaceae is one
such example of functional drinks containing bioactive molecules
holding cure against various diseases. Black tea occupied 80% of
tea consumption of the world. It is fully fermented product and
blessed with its distinguished bioactive molecules called
theaflavin. Black tea inheriting with a complete nutrition and
therapeutic package, which can be applied to reduce various modern
life style disorders. This book has mainly highlighted the
antioxidant potential, tea quality parameters and its application
as a anti- diabetic drug.
Globally, the food production and processing industries produce an
enormous amount of agro-based food waste, which often contains a
wide array of nutrients. Specifically, food waste derived from
fruits and vegetables is often used as animal feed in its raw form,
since such waste contains nutritious residues, such leaves, stems,
roots, tubers, seeds, and at times even whole fruits and
vegetables. More recently, however, attention has turned to the
potential value of agro-based waste to the chemical, cosmetic, and
pharmaceutical industries. This is because agro-based food waste
has been found to have various beneficial uses: orange peels are a
good source of antioxidants; the oil extracted from certain seeds
and pits has culinary and cosmetic applications; and the pomace
produced from grapes can be used for the production of ethanol, and
various textile dyes. This Brief will discuss the various
possibilities for utilizing the waste produced from fruit and
vegetable processing. It will also cover the different techniques
used to extract the beneficial components found in agro-based food
waste. ai
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