Lipids Lipophilic Components And Essential Oils From Plant Sources
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Lipids, Lipophilic Components and Essential Oils from Plant Sources
| Author | : Shakhnoza S. Azimova |
| Publisher | : Springer |
| Total Pages | : 992 |
| Release | : 2011-10-22 |
| Genre | : Science |
| ISBN | : 9780857293220 |
A comprehensive collection covering more than 3,000 plants Offers systematic information on the lipids and natural oils that can be extracted from each part of the plant Includes material not previously readily available in English
Lipids, Lipophilic Components and Essential Oils from Plant Sources
| Author | : Shakhnoza S. Azimova |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 1005 |
| Release | : 2012-01-23 |
| Genre | : Science |
| ISBN | : 0857293230 |
A comprehensive collection covering more than 3,000 plants Offers systematic information on the lipids and natural oils that can be extracted from each part of the plant Includes material not previously readily available in English
Essential Oils
| Author | : Mozaniel Santana de Oliveira |
| Publisher | : Springer Nature |
| Total Pages | : 450 |
| Release | : 2022-07-01 |
| Genre | : Technology & Engineering |
| ISBN | : 3030994767 |
Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health. The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance.
The Encyclopedia of Herbs and Spices
| Author | : P N Ravindran |
| Publisher | : CABI |
| Total Pages | : 1178 |
| Release | : 2017-12-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1780643152 |
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
The Botany of Beer
| Author | : Giuseppe Caruso |
| Publisher | : Columbia University Press |
| Total Pages | : 1375 |
| Release | : 2022-09-06 |
| Genre | : Cooking |
| ISBN | : 0231554176 |
From mass-produced lagers to craft-brewery IPAs, from beers made in Trappist monasteries according to traditional techniques to those created by innovative local brewers seeking to capture regional terroir, the world of beer boasts endless varieties. The diversity of beer does not only reflect the differences among the people and cultures who brew this beverage. It also testifies to the vast range of plants that help give different styles of beer their distinguishing flavor profiles. This book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species. For each one, he gives the scientific classification, common names, and information about morphology, geographical distribution and habitat, and cultivation range. Caruso provides detailed information about each plant’s applications in beer making, including which of its parts are employed, as well as its chemical composition, its potential toxicity, and examples of beers and styles in which it is typically used. The book also considers historical uses, aiding brewers who seek to rediscover ancient and early modern concoctions. This book will appeal to a wide audience, from beer aficionados to botany enthusiasts, providing valuable information for homebrewers and professional beer makers alike. It reveals how botanical knowledge can open new possibilities for today’s and tomorrow’s brewers.
Technological Advances in Improved and Alternative Sources of Lipids
| Author | : B. S. Kamel |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 409 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461521092 |
Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Many nations lack the power to purchase fats ,and oil due to shortages in hard currency. These nations have a vast number of plants that can be developed and used in extracting oil for home use and for sale as cash crops. Also, a vast amount of waste from food processing, such as tomatoes, peaches, plums and grapes, can be utilized to extract valuable amounts of usable oil. Biotechnology, genetic engineering, enzyme tech nologies and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications; such developments include the high oleic acid, sunflower and rapeseed oils. The development of cocoa butter substitute is another example. This highly practical book reviews the methods of improving oil charac teristics from existing sources, and the technology and economics of developing under-utilized sources. It is written for lipid chemists, chemical engineers, food technologists, cosmetologists and nutritionists. Graduate and undergraduate students will find value in the data. B.S.K.
Plant Cells and their Organelles
| Author | : William V. Dashek |
| Publisher | : John Wiley & Sons |
| Total Pages | : 426 |
| Release | : 2017-01-17 |
| Genre | : Science |
| ISBN | : 0470976861 |
Plant Cells and Their Organelles provides a comprehensive overview of the structure and function of plant organelles. The text focuses on subcellular organelles while also providing relevant background on plant cells, tissues and organs. Coverage of the latest methods of light and electron microscopy and modern biochemical procedures for the isolation and identification of organelles help to provide a thorough and up-to-date companion text to the field of plant cell and subcellular biology. The book is designed as an advanced text for upper-level undergraduate and graduate students with student-friendly diagrams and clear explanations.
Handbook of Cucurbits
| Author | : Mohammad Pessarakli |
| Publisher | : CRC Press |
| Total Pages | : 595 |
| Release | : 2016-02-22 |
| Genre | : Science |
| ISBN | : 1482234599 |
The Handbook of Cucurbits: Growth, Cultural Practices, and Physiology contains information on cultural practices, nutrition, and physiological processes of cucurbits under both normal and stressful conditions. It presents the history and importance of cucurbit crop production as well as exhaustive information on growth responses of cucurbits to var
Biology, Chemistry and Applications of Apocarotenoids
| Author | : Siva Ramamoorthy |
| Publisher | : CRC Press |
| Total Pages | : 216 |
| Release | : 2020-11-19 |
| Genre | : Medical |
| ISBN | : 1000224694 |
Carotenoids are a large class of isoprenoid pigments produced by plants and certain microbes. More than 700 naturally occurring carotenoids have been identified. Apocarotenoids are tailored from carotenoids by oxidative enzymes. Apocarotenoids act as visual or volatile signals to attract pollinating and seed dispersal agents. They are also the key players in allelopathic interactions and plant defense. Biology, Chemistry and Applications of Apocarotenoids provides detailed account of the fundamental chemistry of apocarotenoids and the basic methods used in carotenoid research, and critical discussions of the biochemistry, functions, and applications of these important compounds. Topics covered in the proposed book include various aspects of the roles of apocarotenoids in colour and colouration, photosynthesis and other photofunctions and protection. The formation and roles of carotenoid metabolites and breakdown products as perfume/aroma compounds are also be outlined. Features: Provides an organized overview of apocarotenoids and their chemistry and biological functions Focuses on recent discoveries on apocarotenoids, their nature and functions. Details potential uses of apocarotenoids in agriculture, pharmacy, food industry, and apocarotenoid production at industrial level This book has been written by leading experts in apocarotenoid research and gives a comprehensive overview on the diversity of apocarotenoid compounds and would serve as a reference book for researches in Plant Physiology, Molecular Biology, Biochemistry, Biophysics and Medicine.
