Handbook of Oleoresins
CRC Press (Verlag)
978-1-032-01400-5 (ISBN)
An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth comprises a plethora of spices that have carved a niche in the global market in medicinal and health-related food products. These spices play a dual role as a food ingredient and a therapeutic agent preventing various diseases. This industry has acquired tremendous attention not only from consumers but also from scientific communities, and various food manufacturing organizations.
Handbook of Oleoresins: Extraction, Characterization, and Applications is a snapshot of information on oleoresins—production, composition, properties, applications (medicinal & health properties), and more. It is designed to be a practical tool for the various professionals who develop and market spices and oleoresins
Key Features:
Contains comprehensive information on the major oleoresins of the world
Dicusses the extraction and characterization of major spice oleoresins
Covers the safety and toxicity of oleoresins
Sheds light on relationship between oleoresins and health benefits
The world is moving towards natural products. Spices lend color, taste, and flavor, and oleoresins are good source of antioxidants and have preservative as well as therapeutic power. Therefore it is important to understand and document the chemistry, characterization, properties and applications of oleoresins, as found in this handbook.
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 50 peer-reviewed research and review papers, 29 book chapters, edited three books and published one textbook and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik was shortlisted twice for prestigious Inspire-Faculty Award in 2017 and 2018 from Indian National Science Academy, New Delhi. He was nominated for India’s prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019-20). Dr Nayik also fills the roles of editor, associate editor, assistant editor & reviewer for many food science and technology journals. He has received many awards, appreciations and recognitions and holds membership of various International societies & organizations. Dr Nayik is currently editing several book projects in Elsevier, Taylor & Francis, Wiley & Royal Society of Chemistry. Dr. Amir Gull completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr Gull has published 35+ peer-reviewed research and review papers in reputed journals. He has also published 2 edited books in Springer, 10+ book chapters and delivered a number of presentations in many national and international conferences. Dr Gull’s main research activities include developing functional food products from millets. Dr. Gull is also serving as editorial board member & reviewer of several journals. He is also active member of Association of Food Scientist and Technologist India. He is also recipient MANF from UGC India. Dr. Tariq Ahmad Ganaie is working as Senior Assistant Professor in the Department of Food Technology, Islamic university of Science and Technology (IUST) Awantipora, J&K, India. He has worked as Assistant Professor in the same from 2007-2013, after that he was promoted as senior Assistant Professor. He completed B.Sc. (Hons) in Chemistry in 1998, M.Sc Chemistry in 2001 and M.Tech (Agriculture Processing and Food Engineering) from Aligarh Muslim University, Aligarh, UP, India in 2005. In 2021, he completed his Ph.D (Food Science and Technology) from University of Kashmir, India. He has published many papers in reputed national and international journals with high impact factor. The author has organized many national and international conferences, workshops and symposia. The author has delivered many invited talks and is on the editorial board of many reputed national and international journals.
Chapter 1
Pepper Oleoresin: properties and economic importance
Chapter 2
Chemistry and Properties of Coriander Oleoresin
Chapter 3
Characterization of Capsicum Oleoresin
Chapter 4
Health & Medicinal Properties of Saffron
Chapter 5
Ajwain oleoresin: Characterization & Properties
Chapter 6
Extraction Techniques, Production and Economic Importance of Asafoetida Oleoresin
Chapter 7
Black Cumin Oleoresin: Characterization, Properties and Economic Importance
Chapter 8
Safety, Toxicity and Properties of Fennel Oleoresin
Chapter 9
Distribution, production and health benefits of ginger oleoresin
Chapter 10
Applications of Garlic oleoresin
Chapter 11
Characterization and extraction techniques of nutmeg oleoresin
Chapter 12
Health & Medicinal Properties of Rosemary Oleoresin
Chapter 13
Characterization of Lemongrass Oleoresins
Chapter 14
Health & medicinal properties of Turmeric oleoresin
Chapter 15
Onion oleoresin: Extraction, Characterization and Application
Chapter 16
Production, Characterization and Health Benefits of cardamom oleoresins
Chapter 17
Chemistry and Characterization of Clove oleoresin
Chapter 18
Fenugreek Oleoresins: Chemistry and Properties
Chapter 19
Characterization and pharmacological properties of celery oleoresin
Chapter 20
Paprika (Capsicum annum L.) oleoresins: Chemistry & Properties
| Erscheinungsdatum | 19.05.2022 |
|---|---|
| Zusatzinfo | 48 Tables, black and white; 43 Line drawings, black and white; 11 Halftones, black and white; 54 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 453 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-032-01400-8 / 1032014008 |
| ISBN-13 | 978-1-032-01400-5 / 9781032014005 |
| Zustand | Neuware |
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