Bücher von Priyanka Joshi

Kolor jest jednym z najwäniejszych postrzegä zmys¿owych, poniewä pomaga zaakceptowä lub odrzuci¿ dan¿ ¿ywno¿¿. Wybór ¿ywno¿ci przez konsumenta cz¿sto wi¿¿e si¿ z okre¿lonym kolorem i jego intensywno¿ci¿. Obecnie na cäym ¿wiecie obserwuje si¿ rosn¿c¿ tendencj¿ do stosowania barwników naturalnego pochodzenia w przemy¿le spo¿ywczym, farmaceutycznym i kosmetycznym, poniewä stosowanie syntetycznych barwników prowadzi do pewnych skutków zdrowotnych i innych zwi¿zanych z nimi chorób. W¿ród konsumentów tworzy si¿ du¿a ¿wiadomo¿¿ w zakresie przyjmowania produktów naturalnych w codziennym ¿yciu. Pod tym wzgl¿dem kurkuma (Curcuma longa) jest najlepsz¿ dost¿pn¿ opcj¿, poniewä jest powszechnie stosowana do nadawania ¿ó¿tego koloru, g¿ównie w celu uzyskania pikantnych preparatów. Ksi¿¿ka ta dotyczy¿a stosowania ¿ó¿tego barwnika z kurkumy w wybranych produktach spo¿ywczych, w tym technik przetwarzania zwi¿zanych z ekstrakcj¿ barwnika; ich w¿äciwo¿ci fizykochemicznych; stosowania w ró¿nych produktach spo¿ywczych wraz z ich akceptacj¿ przez konsumentów i potencjäem rynkowym. Autorzy uwäaj¿, ¿e ksi¿¿ka ta jest dobrym ¿ród¿em informacji dla wszystkich osób zaangäowanych w naturalne zastosowania produktów, w szczególno¿ci kurkumy, w tym w ¿rodowisku akademickim, badawczym i przetwórczym.

Colour is one of the most important sensoryperceptions as it helps to accept or rejectparticular foods. A consumer¿s choice of food isoften associated with a specific colour and itsintensity. Presently, there is an increased globaltrend towards usage of colours of natural productorigin in food, pharmaceutical and personal careproduct industries as the usage of syntheticcolorants is leading to certain health and otherassociated ill effects. Much awareness is beingcreated amongst consumers for adopting naturalproducts in their day to day life. In this regard,Turmeric (Curcuma longa) is the best option availableas it is commonly used to impart yellow colour mostlyfor spicy preparation(s). This book dealt with usageof yellow colour from turmeric in selected foodproducts including the processing techniques involvedin colour extraction; their physic-chemicalproperties; usage in various food products along withtheir consumer acceptability and market potential.The authors believe that this book is a good sourceof information for all those involved in naturalproduct(s) applications especially of turmeric,including academic, research as well as processingcommunity.

Non farm produce have a tremendous potential as a source of food, besides meeting multipurpose needs of local communities. These foods are more fit or adapted than the introduced species for cultivation in their native areas and can sometimes significantly out perform the introduced premier foods. As most of these foods grow wildly (unattended), they adapt themselves to adverse conditions and thus may be easy to cultivate. The vast numbers of those unused and underutilized species represent enormous untapped commodity resources which can help to meet the increasing demand for food, nutritional, medicinal and industrial needs. With the development of modern agricultural practices the potential of many of these commodity resources have been neglected. However, this book highlights the nutritional significance of the edible non farm produce and then can be adopted as systematic agricultural produce. Processing of these foods can play an important role in value addition, product formation, market potential and improving the shelf life of farm produce. The variety products of these foods can become increasingly important in food and nutrition security.