Applications of Natural Products in Food
Seiten
2011
Nova Science Publishers Inc (Verlag)
978-1-60876-998-8 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-60876-998-8 (ISBN)
Focuses on researches pertaining to the following areas: herbs and spices commonly used in foods, bioactive compounds derived from plants with specific focus on applications of natural products as antibacterial agents and antioxidants in foods.
This book is focused on new researches pertaining to the following areas: herbs and spices commonly used in foods, bioactive compounds derived from plants with specific focus on applications of natural products as antibacterial agents and antioxidants in foods. The data recorded through ethnopharmacological field studies are invaluable as these provide information on medicinal plants used to treat foodborne diseases. Pharmacognostic studies on certain plants have been included which provides basic data to help fixing-up their pharmacopoeial standards, thereby ensuring quality food additives. Other interesting topics include reviews on proposed mechanisms of actions of natural products as well as applications in the food industry.
This book is focused on new researches pertaining to the following areas: herbs and spices commonly used in foods, bioactive compounds derived from plants with specific focus on applications of natural products as antibacterial agents and antioxidants in foods. The data recorded through ethnopharmacological field studies are invaluable as these provide information on medicinal plants used to treat foodborne diseases. Pharmacognostic studies on certain plants have been included which provides basic data to help fixing-up their pharmacopoeial standards, thereby ensuring quality food additives. Other interesting topics include reviews on proposed mechanisms of actions of natural products as well as applications in the food industry.
Introduction; Herbs & spices commonly used in foods; Bioactive compounds from plants; Common foodborne pathogens; Applications of natural products as antioxidants in foods; Antibacterial activity of natural additives in foods; Incorporation of natural additives into flexible films; Combination of natural additives with other preservatives or preservation methods; Organoleptic assessments of natural additives; Future work & conclusions; Index.
| Zusatzinfo | Illustrations, unspecified |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 230 x 155 mm |
| Gewicht | 278 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-60876-998-4 / 1608769984 |
| ISBN-13 | 978-1-60876-998-8 / 9781608769988 |
| Zustand | Neuware |
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