Anupama Singh – författare

This volume details methodologies and procedures on the analysis of citrus by-products. Each chapter offers comprehensive insights into the techniques and protocols for the extraction of bioactive compounds, as well as determination of phenols, flavonoids, carotenoids, dietary fiber, pectin, organic acids, and essential oils in citrus by-products. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Citrus Fruit Processing By-Products: Technologies and Basic Protocols aims to provide comprehensive insights into utilization of citrus by-products obtained from the citrus fruit processing sector.

A practical and up-to-date discussion of the formulation and design of dosage forms and delivery systems containing herbal ingredients In Formulating Pharma-, Nutra-, and Cosmeceutical Products from Herbal Substances: Dosage Forms and Delivery Systems, a team of distinguished researchers delivers a step-by-step approach to preparing and manufacturing dosage forms and delivery systems. Intuitively organized with comprehensive coverage of the fundamentals, functional materials, manufacturing, and marketing of pharmaceutical, nutraceutical, and cosmeceutical products, the book also examines regulatory issues of quality, safety, and efficacy. The authors discuss essential formulation development and delivery information for novel and controlled delivery systems of herbal ingredients. Readers will also find: A thorough introduction to the basic principles of developing modern pharma-, nutra-, and cosmeceutical products from herbal substancesComprehensive explorations of conventional formulations, including issues of stabilityPractical discussions of advanced formulations, including chronotherapeutic delivery systems, liposome-based delivery of phytoconstituents, and nanoparticle mediated delivery of herbal activesComplete treatments of regulatory challenges, including nonclinical characterization and documentation for marketing authorizations of herbal formulationsPerfect for professionals working in the herbal drug, natural product, and dietary supplement industries, Formulating Pharma-, Nutra-, and Cosmeceutical Products from Herbal Substances will also benefit academic researchers and graduate students studying herbal research, cosmetics, and pharmaceutical sciences.

The Agri-Food industry currently faces a range of challenges, from food safety and security, demand, and supply gaps to the maintenance of product quality and issues in product traceability. Smart digital technologies have opened a complete paradigm shift, providing solutions to these challenges, and helping move towards safe, resilient, responsive, and eventually profit-driven supply chains.The use of these digital technologies by Agri-Food supply chains can bring significant changes in food supply chain management by reducing food wastage, real-time product monitoring, and reducing scalability issues. Agri-Food 4.0: Innovations, Challenges and Strategies addresses new research on digital technologies in the industry, including smart packaging, smart warehousing, effective inventory control, blockchain technology, artificial intelligence, and other Industry 4.0 concepts.Agri-Food 4.0 explores the challenges and complexities in implementing such technologies, helping policymakers in the agri-food sector with impact assessment and digital transformation towards creating a sustainable industry.

The primary objective of this publication is to provide an in-depth exploration and examination of the diverse green processing strategies that are currently available. To achieve this, the book has been organized into distinct segments that cover five sub-themes, namely, green technologies in food production, post-harvest management and value addition for sustainable value chains, eco-friendly techniques in food packaging, waste management, and valorization. The first section of the book is dedicated to providing an understanding of various green technologies, with a specific focus on non-thermal processing technologies. The second section delves into the discussion of waste valorization technologies, while the third section provides a comprehensive overview of post-harvest management and value addition. The final section addresses the concerns of various stakeholders in the food value chain and also covers a few topics related to eco-friendly techniques. The editors of this book hope that readers will gain a comprehensive understanding of all the relevant topics and technologies related to green perspectives in the food processing sector. This publication is a valuable resource for food engineers, food scientists, food technologists, academia, and anyone else who is interested in learning more about green processing strategies in the food industry.