Consumption of natural, fresh plant produce rich in phytochemicals and antioxidants has
been reported to overcome some of the degenerative diseases that affect humans. However …

As our understanding of the science and functions of color in food has increased, the
preferred colorants, forms of use, and legislation regulating their uses have also changed …

For the last 6000 years turmeric has been used in Ayurvedic medicine to alleviate pain,
balance digestion, purify body and mind, clear skin diseases, expel phlegm, and invigorate …

Curcuma longa L. rhizomes contain curcuminoid pigments (more specifically, curcumin),
which are phenolic compounds. These compounds can be incorporated into films for their …

Drawing on the expertise of internationally known, interdisciplinary scientists and
researchers, Food Colorants: Chemical and Functional Properties provides an integrative …

Phytochemical investigation of the rhizomes of Curcuma longa leads to the isolation of
pharmacologically active curcuminoids viz Curcumin, demethoxycurcumin and …

Agaricus blazei Murrill (Agariaceae) was irradiated with gamma rays at doses of 2.5, 5, 10,
15 and 20kGy and the antioxidant properties of its methanolic extracts were studied. At 7.5 …

Plants have been one of the important sources of medicines even since the dawn of human
civilization. In spite of tremendous development in the field of allopathy during the 20th …

In this study, the isolation of curcuminoids from turmeric (Curcuma longa L.) was performed
using different solvent extraction methods and solvents. Obtained extracts were analyzed for …

Food irradiation to reduce the number of spoilage microorganisms and insects is an ionizing
process that induces free radical formation in proteins, lipids, carbohydrates and other …