Therapeutic Use Of Medicinal Plants And Their Extracts Volume 2

Author: A.N.M. Alamgir
Editor: Springer
ISBN: 3319923870
Size: 10,15 MB
Format: PDF, Kindle
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This book starts with a general introduction to phytochemistry, followed by chapters on plant constituents, their origins and chemistry, but also discussing animal-, microorganism- and mineral-based drugs. Further chapters cover vitamins, food additives and excipients as well as xenobiotics and poisons. The book also explores the herbal approach to disease management and molecular pharmacognosy and introduces methods of qualitative and quantitative analysis of plant constituents. Phytochemicals are classified as primary (e.g. carbohydrates, lipids, amino acid derivations, etc.) or secondary (e.g. alkaloids, terpenes and terpenoids, phenolic compounds, glycosides, etc.) metabolites according to their metabolic route of origin, chemical structure and function. A wide variety of primary and secondary phytochemicals are present in medicinal plants, some of which are active phytomedicines and some of which are pharmaceutical excipients.

Thomas Grocery Register

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Editor:
ISBN:
Size: 15,63 MB
Format: PDF, Docs
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Multisensory Development

Author: Andrew J. Bremner
Editor: Oxford University Press
ISBN: 0199586055
Size: 13,64 MB
Format: PDF
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We perceive and understand our environment using many sensory systems-vision, touch, hearing, taste, smell, and proprioception. These multiple sensory modalities give us complementary sources of information about the environment. This book explores how we develop the ability to integrate our senses.

Food Flavors Generation Analysis And Process Influence

Author: George Charalambous
Editor: Elsevier Science Limited
ISBN:
Size: 18,23 MB
Format: PDF, Kindle
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Modifying Food Texture

Author: Jianshe Chen
Editor: Woodhead Publishing
ISBN: 1782423524
Size: 15,66 MB
Format: PDF, Mobi
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Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

The New Catering Repertoire

Author:
Editor: Macmillan International Higher Education
ISBN: 1349210072
Size: 16,38 MB
Format: PDF, ePub
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