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Handbook of plant food phytochemicals [[electronic resource] ] : sources, stability and extraction / / edited by B.K. Tiwari, Nigel P. Brunton, Charles S. Brennan
| Handbook of plant food phytochemicals [[electronic resource] ] : sources, stability and extraction / / edited by B.K. Tiwari, Nigel P. Brunton, Charles S. Brennan |
| Pubbl/distr/stampa | Hoboken [N.J.], : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (530 p.) |
| Disciplina | 580 |
| Altri autori (Persone) |
TiwariBrijesh K
BruntonNigel BrennanCharles S |
| Soggetto topico |
Phytochemicals
Plants - Composition Food - Composition Food industry and trade |
| ISBN |
1-118-46471-0
1-299-15915-X 1-118-46467-2 1-118-46468-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Plant food phytochemicals -- Chemistry and classification -- Phytochemicals and health -- Pharmacology of phytochemicals -- Fruit and vegetables -- Food grains -- Plantation crops and tree nuts -- Food processing by-products -- On farm and fresh produce management -- Minimal processing of leafy vegetables -- Effect of thermal processing on phytochemicals -- Effect of novel thermal processing on phytochemicals -- Effect of non thermal processing on phytochemicals -- Stability of phytochemicals during grain processing -- Factors affecting phytochemical stability -- Stability of phytochemicals during storage -- Conventional extraction techniques for phytochemicals -- Novel extraction techniques for phytochemicals -- Analytical techniques for phytochemicals -- Antioxidant activity of phytochemicals -- Industrial applications of phytochemicals. |
| Record Nr. | UNINA-9910141496403321 |
| Hoboken [N.J.], : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds
| Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds |
| Autore | Noore Shaba |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cham : , : Springer, , 2024 |
| Descrizione fisica | 1 online resource (91 pages) |
| Altri autori (Persone) |
PathaniaShivani
FuciñosPablo O'DonnellColm P TiwariBrijesh K |
| Collana | SpringerBriefs in Food, Health, and Nutrition Series |
| ISBN | 3-031-57488-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Contents -- Chapter 1: Introduction -- 1.1 Nanocarriers -- Chapter 2: Lipid-Based Nanocarriers -- 2.1 Nanoemulsions -- 2.2 Nanoliposomes -- 2.3 Cubosomes and Hexosomes -- 2.4 Tocosome -- 2.5 Solid Lipid Nanoparticles -- 2.6 Nanostructured Lipid Carriers -- 2.7 Smart Lipid Nanocarriers -- Chapter 3: Protein-Based Nanocarriers -- 3.1 Nanoparticles -- 3.2 Hollow Nanoparticles -- 3.3 Nanohydrogels -- 3.4 Nanofibrils -- 3.5 Electrospun Nanofibers -- 3.6 Nanotubes -- 3.7 Natural Nanocarriers -- 3.8 Cage-Like Proteins Nanoencapsulation -- 3.9 Ferritin Nanocages -- 3.10 Dps Nanocage -- 3.11 Heat Shock Protein -- 3.12 Encapsulation Protein -- 3.13 Pyruvate Dehydrogenase -- Chapter 4: Carbohydrate Based Nanocarriers -- 4.1 Polymeric Nanoparticles -- 4.2 Polymeric Micelles -- 4.3 Polymeric Nanogels -- 4.4 Dendrimers -- Chapter 5: Synthetic Polymeric Nanocarriers -- 5.1 Echogenic Immunoliposomes -- 5.2 Nanobots -- 5.3 Hybrid Nanocarriers -- 5.4 Decorating Nanocarriers -- 5.4.1 Quantum Dots -- 5.4.2 Silver Nanoparticles -- 5.4.3 Gold Nanoparticle -- 5.4.4 Graphene Oxide -- 5.4.5 Zinc Oxide -- Chapter 6: Quality Parameters of Nanoencapsulation -- 6.1 Particle Size Measurement -- 6.2 Zeta Potential -- 6.3 Morphology -- 6.4 Entrapment Efficiency -- 6.5 Crystallinity and Polymorphism -- 6.6 Magnetic Resonance Investigation -- 6.7 Raman and Fourier Transform Infrared Spectroscopy -- Chapter 7: Nanoencapsulation of Bioactive Compounds -- 7.1 Bioactive Peptides/Proteins -- 7.2 Lipids -- 7.3 Minerals -- 7.4 Vitamin E -- 7.5 Vitamin C -- 7.6 Plant Extracts and Essential Oils -- 7.7 Natural Pigments -- 7.7.1 Curcumin -- 7.7.2 Anthocyanins -- 7.7.3 Carotenoids -- 7.8 Flavours and Aroma -- 7.9 Non-anthocyanin Phenolic Compounds -- 7.10 Bacteriophages -- 7.11 Other Small Molecules.
Chapter 8: Controlled Release and Target Delivery of Nanoencapsulated Compounds -- 8.1 Commercial Products -- Chapter 9: Future Challenges and Conclusions -- Acknowledgement -- References -- Index. |
| Record Nr. | UNINA-9910855389403321 |
Noore Shaba
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| Cham : , : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Novel Food Fermentation Technologies [[electronic resource] /] / edited by K. Shikha Ojha, Brijesh K. Tiwari
| Novel Food Fermentation Technologies [[electronic resource] /] / edited by K. Shikha Ojha, Brijesh K. Tiwari |
| Edizione | [1st ed. 2016.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 |
| Descrizione fisica | 1 online resource (IX, 340 p. 39 illus., 24 illus. in color.) |
| Disciplina |
641.3
664 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food—Biotechnology
Organic chemistry Microbiology Food Science Organic Chemistry Applied Microbiology |
| ISBN | 3-319-42457-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Novel Food Fermentation Technologies -- Novel preservation techniques for microbial cultures -- Novel Microbial Immobilization Techniques -- High pressure processing for food fermentation -- Pulsed electric field and fermentation -- Ultrasound and food fermentation -- Gamma irradiation and fermentation -- Novel thermal technologies and fermentation -- Novel Fermented Dairy Products -- Novel fermented meat products -- Novel fermented marine based products -- Novel fermented grain based products -- Novel fermented fruit and vegetable based products -- Bioactive compounds from fermented food products -- Innovations in packaging of fermented food products. |
| Record Nr. | UNINA-9910254045303321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sustainable food processing / / edited by Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden ; contributors, Belarmino Adenso-Da̕z [and eleven others] ; cover design by Meaden Creative
| Sustainable food processing / / edited by Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden ; contributors, Belarmino Adenso-Da̕z [and eleven others] ; cover design by Meaden Creative |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (601 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
TiwariBrijesh K
NortonTomas HoldenNicholas M Adenso-DíazBelarmino Meaden Creative |
| Soggetto topico |
Food industry and trade
Processed foods Food industry and trade - Environmental aspects Sustainable agriculture |
| ISBN |
1-118-63438-1
1-118-63430-6 1-118-63437-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sustainable Food Processing; Contents; List of Contributors; List of Figures; List of Tables; 1 Introduction; 1.1 Introduction; 1.2 Key drivers for sustainable food processing; 1.2.1 Food security; 1.2.2 Population health; 1.2.3 Social justice; 1.2.4 Global change; 1.2.5 Resource depletion; 1.2.6 Environmental impact; 1.2.7 Eco-labelling; 1.3 Book objective; 1.4 Book structure; 1.4.1 Section One: Principles and assessment of sustainability; 1.4.2 Sustainability and food processing applications; 1.4.3 Sustainability in manufacturing operations; 1.4.4 Distribution and consumption of food
ReferencesSection 1: Principles and Assessment; 2 Current Concepts and Applied Research in Sustainable Food Processing; 2.1 Introduction; 2.1.1 The transition from the rural producer to the future urban consumer in the 2050 world; 2.1.2 Strategic approaches by food companies to the food sustainability policy challenges; 2.2 Sustainable procurement; 2.2.1 The interface between nutritional and sustainability criteria; 2.2.2 The relevance of consumer science to sustainable food processing; 2.2.3 Communication programmes for healthy diets and their relevance to processors 2.3 Sustainable food supply management2.3.1 Food processing and the carbon footprint; 2.3.2 Food processing and water resources; 2.4 Concluding observations; References; 3 Environmental Sustainability in Food Processing; 3.1 Introduction; 3.2 Environmental issues related to food processing; 3.2.1 Packaging, food loss and food waste; 3.2.2 Food processing and energy efficient technology; 3.2.3 Waste management; 3.2.4 International trade; 3.2.5 Health consciousness and balanced diets; 3.3 Greenhouse gas (GHG) emissions from food processing; 3.4 Impact of climate change on food processing 3.5 Discussion3.6 Conclusions; References; 4 Life Cycle Assessment and Sustainable Food Processing; 4.1 Introduction; 4.2 The LCA methodology; 4.2.1 Types of LCA; 4.2.2 Goal and scope; 4.2.3 Life Cycle Inventory; 4.2.4 Life Cycle Impact Assessment; 4.2.5 Interpretation; 4.2.6 Reporting; 4.3 What has LCA revealed about the sustainability of food processing?; 4.3.1 Dairy; 4.3.2 Meat; 4.3.3 Seafood; 4.3.4 Processed food products, including packaging and storage; 4.4 Life Cycle Assessment and the Sustainability of Food Processing; References; 5 Environmental Impact Assessment (EIA) 5.1 Introduction5.2 Defining the objectives; 5.3 Wastes from food processing; 5.4 EIA methodology; 5.5 Environmental indicators; 5.6 Functional units; 5.7 Evaluation of results; 5.8 Conclusions; References; 6 Risk Analysis for a Sustainable Food Chain; 6.1 Introduction; 6.2 Approaches to risk analysis for a sustainable food chain; 6.3 Risk assessment (RA) strategies in the food chain; 6.3.1 Quantitative and qualitative RA in the food chain; 6.3.2 Stages of risk assessment; 6.4 Risk management (RM); 6.5 Risk communication (RC) strategies; 6.6 Role of risk analysis from farm to fork 6.7 Conclusion |
| Record Nr. | UNINA-9910138854703321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sustainable food processing / / edited by Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden ; contributors, Belarmino Adenso-Da̕z [and eleven others] ; cover design by Meaden Creative
| Sustainable food processing / / edited by Brijesh K. Tiwari, Tomas Norton, Nicholas M. Holden ; contributors, Belarmino Adenso-Da̕z [and eleven others] ; cover design by Meaden Creative |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (601 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
TiwariBrijesh K
NortonTomas HoldenNicholas M Adenso-DíazBelarmino Meaden Creative |
| Soggetto topico |
Food industry and trade
Processed foods Food industry and trade - Environmental aspects Sustainable agriculture |
| ISBN |
1-118-63438-1
1-118-63430-6 1-118-63437-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sustainable Food Processing; Contents; List of Contributors; List of Figures; List of Tables; 1 Introduction; 1.1 Introduction; 1.2 Key drivers for sustainable food processing; 1.2.1 Food security; 1.2.2 Population health; 1.2.3 Social justice; 1.2.4 Global change; 1.2.5 Resource depletion; 1.2.6 Environmental impact; 1.2.7 Eco-labelling; 1.3 Book objective; 1.4 Book structure; 1.4.1 Section One: Principles and assessment of sustainability; 1.4.2 Sustainability and food processing applications; 1.4.3 Sustainability in manufacturing operations; 1.4.4 Distribution and consumption of food
ReferencesSection 1: Principles and Assessment; 2 Current Concepts and Applied Research in Sustainable Food Processing; 2.1 Introduction; 2.1.1 The transition from the rural producer to the future urban consumer in the 2050 world; 2.1.2 Strategic approaches by food companies to the food sustainability policy challenges; 2.2 Sustainable procurement; 2.2.1 The interface between nutritional and sustainability criteria; 2.2.2 The relevance of consumer science to sustainable food processing; 2.2.3 Communication programmes for healthy diets and their relevance to processors 2.3 Sustainable food supply management2.3.1 Food processing and the carbon footprint; 2.3.2 Food processing and water resources; 2.4 Concluding observations; References; 3 Environmental Sustainability in Food Processing; 3.1 Introduction; 3.2 Environmental issues related to food processing; 3.2.1 Packaging, food loss and food waste; 3.2.2 Food processing and energy efficient technology; 3.2.3 Waste management; 3.2.4 International trade; 3.2.5 Health consciousness and balanced diets; 3.3 Greenhouse gas (GHG) emissions from food processing; 3.4 Impact of climate change on food processing 3.5 Discussion3.6 Conclusions; References; 4 Life Cycle Assessment and Sustainable Food Processing; 4.1 Introduction; 4.2 The LCA methodology; 4.2.1 Types of LCA; 4.2.2 Goal and scope; 4.2.3 Life Cycle Inventory; 4.2.4 Life Cycle Impact Assessment; 4.2.5 Interpretation; 4.2.6 Reporting; 4.3 What has LCA revealed about the sustainability of food processing?; 4.3.1 Dairy; 4.3.2 Meat; 4.3.3 Seafood; 4.3.4 Processed food products, including packaging and storage; 4.4 Life Cycle Assessment and the Sustainability of Food Processing; References; 5 Environmental Impact Assessment (EIA) 5.1 Introduction5.2 Defining the objectives; 5.3 Wastes from food processing; 5.4 EIA methodology; 5.5 Environmental indicators; 5.6 Functional units; 5.7 Evaluation of results; 5.8 Conclusions; References; 6 Risk Analysis for a Sustainable Food Chain; 6.1 Introduction; 6.2 Approaches to risk analysis for a sustainable food chain; 6.3 Risk assessment (RA) strategies in the food chain; 6.3.1 Quantitative and qualitative RA in the food chain; 6.3.2 Stages of risk assessment; 6.4 Risk management (RM); 6.5 Risk communication (RC) strategies; 6.6 Role of risk analysis from farm to fork 6.7 Conclusion |
| Record Nr. | UNINA-9910807875403321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||