Sie sind bereits eingeloggt. Klicken Sie auf 2. tolino select Abo, um fortzufahren.
Bitte loggen Sie sich zunächst in Ihr Kundenkonto ein oder registrieren Sie sich bei bücher.de, um das eBook-Abo tolino select nutzen zu können.
This book 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.
This book 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.
Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.
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.
Inhaltsangabe
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
