1st Edition
Spice Bioactive Compounds Properties, Applications, and Health Benefits
Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species.
Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders.
Key Features:
- Discusses about 14 different spices and their salient features
- Presents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spices
- Explores the utilization of spices for culinary use in food
Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.
Content
Chapter 1
Introduction to spices and their bioactive compounds
Jasmeet kour, Monika Hans, Prerna Gupta, Syeda Zahra, Vikas Bansal and Renu Sharma
Chapter 2
Spices and their uses in foods
Nawaz Ahmad Ganie, Sajad Ahmad Wani , Javid Ahmad Wagay, Umar Farooq, Wasim Yousuf Mir, Asif Mohiuddin Rather
Chapter 3
Bioactive compounds in garlic
Jasmeet kour, Kawaljeet Kour, Vikas Bansal, Sangeeta, Renu Sharma, Kanchan Sharma, Mohamed S. Elshikh, Mona S Alwahibi
Chapter 4
Bioactive compounds in cinnamon
Viney Kumar, Swati Haldar, Anju Tanwar and Ajay Singh
Chapter 5
Bioactive compounds in turmeric
Vipin Sharma and Happy Dev Sharma
Chapter 6
Bioactive compounds in ginger
Jessica PANDOHEE and Lisa F. M. LEE NEN THAT
Chapter 7
Bioactive compounds in black pepper
Navneet Kaur, Bhairav Prasad and Shilpi Ahluwalia
Chapter 8
Bioactive compounds in clove
Poornima, Aziza Begum and Mukul Sain
Chapter 9
Bioactive compounds in cumin
Abhirup Mitra and Winny Routray
Chapter 10
Bioactive compounds in nigella seeds
Kanchan Suri and Shelja Sareen
Chapter 11
Bioactive compounds in saffron
Vandana Sablania, Suradeep Basak and Vidhu Yadav,
Chapter 12
Bioactive compounds in mint
Shilpi Ahluwalia and Navneet Kaur
Chapter 13
Bioactive compounds in fenugreek
Prajya Arya and Pradyuman Kumar
Chapter 14
Bioactive compounds in cardamom
Indira Dey Paul
Chapter 15
Bioactive compounds in fennel seeds
Upasana Yadav, Isha Kaushik, Srishti Khurana and Karnika Prakash
Chapter 16
Bioactive compounds in Coriander
Shweta Suri and Anuradha Dutta
Biography
Dr. Sajad Ahmad Wani is currently working as D. S. Kothari Post-doctoral Fellow in the Department of Food Technology, Islamic University oof Science and Technology, Awantipora, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 35 research/review articles, 10 book chapters and 1 book. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences, seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, IFERP, International Association for Agricultural Sustainability, AFSTI, Asia Society of Researchers and Asian Council of Science Editors. Dr. Wani is the recipient of prestigious D. S. Kothari Post-doctoral Fellowship and “Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission, New Delhi, India.
Dr. Ajay Singh is presently working in the department of Food Technology of Mata Gujri College, An autonomous body (Estd; 1957) of Punjab, India. Obtained Bachelor’s of Science in Life sciences from Kurukshetra University Kurukshetra, India. Master’s in Food Science & Technology from CDLU, Sirsa, India and Doctorate in Food Engg & Tech from SLIET, Longowal. Qualified ICAR NET-2014. Also experienced in High Pressure Processing (HPP) impact on physic-chemical characterization on buffalo milk from NDRI and IIT kharagpur collaborated project. Most suitably here to mention; qualified with Rheology diploma-Rotation and Oscillations from Anton Paar (Austria), working experience in the same field on to the MCR-52 (Anton-Paar) model is also worth to mention here. Attended and participated various conferences and workshops of national and international repute. DST sponsored speaker for an oral talk at an international conference of Chicago, USA. So many review, research and popular articles of national and international journal have been assigned to my credit alongwith lists of online MOOCS course (IIT Kanpur & COL, Canada) awarded with distinction. Demonstrated TEQIP sponsored workshop as resource person in Kurukshetra university, Kurukshetra. I am also awarded with 2nd prize in MOFPI sponsored international conference at JNU, N. Delhi. Recently, submitted a bilateral project (Indo-Uzbekistan) on formula optimization as smoothie for severely acute malnourished (SAM) children to DST, Govt of India.
Prof. Pradyuman Kumar is working as a professor in the Department of Food Engineering and Technology of Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India. Dr. Kumar has a teaching experience of more than 20 year and about 15 years of research experience. He has published more than 100 research/review articles, number of book chapters and books. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended more than 100 National and International conferences, seminars and workshops throughout the world. Dr. Kumar serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, AFSTI, Asia Society of Researchers and Asian Council of Science Editors.
