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Natural Products in Food : Prospects and Applications

Author Name : Jayanta Kumar PatraShakti Kanta RathRasu Jayabalan


  • Publisher : Studium Press LLC, USA
  • Edition : 1st
  • ISBN 10 : 1-62699-074-3
  • Page no : 436
  • Publication Year : 2017

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  • Description
  • Table Of Content
  • Reviews
Enormous increase in the World’s population has led to the shortage of food and changes in lifestyle that leads to various types lifestyle diseases throughout the world. Awareness on fat-less food among urban consumers stimulated the food processing companies to come up with several fat less foods which had undergone severe processing techniques. The changes that are undergone by the foods during processing techniques have not been explored yet. On the other side, natural food products are receiving much attention due to their healthy nature and not having unseen side effects. Growing trends in food processing sector and application of synthetic additives have made the consumers to focus on natural food products due to their safe nature, rich source of valuable bioactive compounds of medicinal importance. The above reasons evoked us to explore the reasons and solutions for the above mentioned issues in the form of an edited book titled “Natural Products in Food: Prospects and Applications”. The book contains twenty four chapters focusing on three main themes namely: (1) Medicinal foods, (2) Natural food additives, ingredients and flavoringsand, (3) Food processing and preservationand covers an amazing range of topics from natural food additives, ingredients and flavorings, medicinal foods, food processing and preservation, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry,etc. contributed by eminent subject experts, academicians, researchers and scientists from India and abroad. This book would cater to the need of the graduate and post graduate students pursuing their study in any branch of food sciences and technology, researchers and scientists working in the laboratories and industries involved in the study and research in the field of food sciences and allied researches. With distinguished editors and expert team of international contributors, “Natural products in food: Prospects and Applications” is an invaluable reference tool for all those involved in the development, production and preservation of foods with natural additives and ingredients.
Title Natural Products in Food : Prospects and Applications
Table of Content Medicinal Properties and Food Uses of Madhuca Longifolia: A Review, Natural Products from Plant
Origin for Anti-Cancer Therapy : A Review, Natural Herbs: It’s Medicinal Potentiality with
Reference to North Eastern Part of India, Qualitative Analysis of Bamboo Shoots from Thirteen
Edible Bamboo Species Revealed Abundance in Histone-Like Related Proteins, Approaches and
Stages of Drug Discovery from Medicinal Plant, Antimicrobials from Non-Herbaceous Plants as
Food, Wild Edible Plants Used by the Tribals of Odisha: Its Application and Conservation, Pragmatic
Traditional Uses and Correlation with Secondary Metabolites: Scrutiny of Chemical Composition on
Selected Wild Cucurbits of Odisha, India, Nutritional and Nutraceutical Potential of Rice, Utilization
of Spearmint in Food and Other Biological Prospective, Wild Fruits of North Eastern India with
Special Reference to Nagaland, Nutritional and Health-Promoting Role of Whey andApplication of
Whey in Food Technology, Dietary Phytochemicals in Prevention of Colon Cancer- A Review of
Prospects and Application, Natural Colourants for Food, Algal Food Technology and its Prospects,
Flavonoids in Food and their Benefits in Human Health, Microbial Food Colors - An Immediate
Available Alternate to Artificial Food Colorants, Emerging Concepts in Biopreservation for Food
Industries, Lactobionic Acid Production and Applications, Nutritional Mushrooms as a Potential
Source of Prebiotics, Indigenous Fermented Foods of North Eastern States of India An Overview,
Fermented Foods in India: Diversity and Biotechnological Prospects, Anti-Glycation Agents/Products
from Natural Sources: A Path Unexplored, Food Quality Evaluation using Acoustic Resonance
Technique, Subject Index
Page No. 436
Author's Name Jayanta Kumar PatraShakti Kanta RathRasu Jayabalan
Publisher Studium Press LLC, USA
Year Of Publication 2017
ISBN 10 1-62699-074-3
ISBN 13 No
About The Book No
Binding type No
Book Size(len) No
Series No
book size(hei) 9.4
Book size width 6.3
Edition 1st

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