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1 - 12 de 12 resultados para “ramesh kumar sharma”
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  • Indian Herbal Medicines

    Antioxidant and Antimicrobial Properties

    de Ramesh Kumar Sharma, Maria Micali, Bhupendra Kumar Rana, Alessandra Pellerito, Rajeev K. Singla ...
    Series series Chemistry and Material Science (R0)
    This book discusses the scope and limitations of the antimicrobial and antioxidant properties of foods as medicines or medicinal coadjuvants in traditional Indian herbal therapies.The first chapter introduces readers to the relevance of the Ayurveda system, its holistic classification approach, applications of selected herbs and the demonstrable efficacy of herbal extracts in terms of ... Leer más

    $62.99 USD

  • Natural Inflammatory Molecules in Fruits and Vegetables

    de Ramesh Kumar Sharma, Maria Anna Coniglio, Pasqualina Laganà ...
    Series series Chemistry and Material Science (R0)
    This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. ... Leer más

    $58.99 USD

  • Chemistry and Food Safety in the EU

    The Rapid Alert System for Food and Feed (RASFF)

    de Salvatore Parisi, Caterina Barone, Ramesh Kumar Sharma ...
    Series series Chemistry and Material Science (R0)
    This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the present status of the RASFF, which had originally been introduced in 1979, is ... Leer más

    $49.99 USD

  • Toxins and Contaminants in Indian Food Products

    de Ramesh Kumar Sharma, Salvatore Parisi ...
    Series series Chemistry and Material Science (R0)
    This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin. Furthermore, the book addresses the production and the commercial exploitation of native ... Leer más

    $89.99 USD

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  • Chemistry of Aromatherapeutic Oils

    de E Joy Bowles ...
    The Chemistry of Aromatherapeutic Oils offers a practical approach to understanding the chemical functional groups and pharmacological actions of essential oils.Incorporating up to date research findings, The Chemistry of Aromatherapeutic Oils takes you, step by step, through the fundamental chemistry of aromatherapy and explains the powerful effects of essential oils on the body at a molecular ... Leer más

    $51.99 USD

  • Omega Balance

    Nutritional Power for a Happier, Healthier Life

    de Anthony John Hulbert ...
    Series series A Johns Hopkins Press Health Book
    Learn how to live a happier and healthier life by finding the right balance of omega fatty acids in your diet.Winner of the American Book Fest "Best Book" Award in Diet & Exercise by the American Book FestOmega-3 and omega-6 fatty acids are essential in the human diet. In Omega Balance, noted scientist Anthony J. Hulbert explains how the balance between these fatty acids in the human food chain ... Leer más

    $24.99 USD

  • Functional Food Product Development

    Edición de Jim Smith, Edward Charter ...
    Series series Hui: Food Science and Technology
    According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and ... Leer más

    $230.00 USD

  • The Chemistry of Food Additives and Preservatives

    de Titus A. M. Msagati ...
    Chemistry of Food Additives and PreservativesFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a ... Leer más

    $186.00 USD

  • Wheat and Rice in Disease Prevention and Health

    Benefits, risks and mechanisms of whole grains in health promotion

    Edición de Ronald Ross Watson, Sherma Zibadi, Victor R. Preedy ...
    Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of ... Leer más

    $133.99 USD

  • Dairy Chemistry and Biochemistry

    de P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony ...
    Series series Chemistry and Material Science (R0)
    This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the ... Leer más

    $62.99 USD

  • Handbook of Food Proteins

    Edición de Glyn O. Phillips, Peter A. Williams ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry ... Leer más

    $247.99 USD

  • Processing and Nutrition of Fats and Oils

    de Ernesto M. Hernandez, Afaf Kamal-Eldin ...
    Series series Institute of Food Technologists Series
    Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and ... Leer más

    $197.00 USD