Autorentext
Dr. Rahul Mehra is an Assistant Professor at the University Centre for Research and Development (UCRD), Chandigarh University, specializing in Food Science and Technology. He holds a Ph.D. in Food Technology and has over three years of research experience, as well as three years of teaching experience. He has authored more than 45 research publications and book chapters in reputed international journals, and has contributed as editor to several books in food technology and nutrition. His expertise spans sensory science, functional foods, product development, and food innovation. Beyond academia, he actively collaborates with industry through consultancy projects aimed at translating research into practical, market-ready solutions. He also serves as a peer reviewer for leading scientific journals, ensuring high standards in food science research. His work bridges scientific knowledge with real-world applications, emphasizing sustainability, health, and innovation in food systems. Dr. Guine's major fields of study include food engineering, food processing, food science and nutrition, dietary patterns and eating habits. She is the coordinating Professor with Habilitation, Food Industry Department, Polytechnic Institute of Viseu, Portugal and has authored books, and book chapters, papers in international scientific peer reviewed journals, papers in Portuguese journals, oral communications and posters in conferences.Dr. Buttar has made valuable contributions to nanobiotechnology, phytomedicines, functional foods, clinical nutrition and prevention of cardiovascular diseases, obesity, and diabetes. In January 2014, the International Academy of Cardiovascular Sciences (India Section) established the "Dr. Harpal S. Buttar Oration Award" to recognize his leadership and contributions in promoting dietary and lifestyle changes in the prevention of cardiovascular diseases in Canada and around the world.
Based on his scientific accomplishments and distinguished contributions he was awarded Fellowships from the Punjab Academy of Sciences, International College of Nutrition, International Academy of Cardiovascular Sciences, and Indian Society of Pharmaceutical Education and Research. In 2019 the Society for Ethnopharmacology, India, gave the Special Recognition Award to Dr. Buttar for his outstanding contributions made in Phytomedicines and promotion of research in Pharmacology and Pharmaceutical Sciences.
He has authored / co-authored 56 book chapters, one monograph, and 158 research and review papers published in peer-reviewed journals.Dr. Kumar has completed a B.Sc. in Food Science and Quality Control, followed by an M.Sc. in Food Technology, and finally obtained a Ph.D. in Food Engineering and Technology. Dr Kumar was honored with the best PhD thesis award in 2019. He has taught a wide range of courses to undergraduate, postgraduate, and doctoral students in different areas of Food Science and Technology. Dr. Kumar is currently engaged in analytical research on raw materials and value-added products derived from various food crops and bioresources. He has over 7 years experience in teaching, including more than 5 years of post-doctoral and 11 years of research experience in the field of Food Science and Technology. He has filed a total of 7 design and utility patents, along with 1 copyright and 6 of these patents have been published.

Klappentext

Bovine colostrum is being touted by medical professionals, nutritionists, and food product developers worldwide for its ability to optimize health and help manage disease. Scientists are becoming increasingly intrigued by its nutrient-dense, immune-boosting properties. Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications takes a closer look at every facet of a cow’s first milk-from composition to consumption-and discusses how its nutritional and hyper-immune properties are frequently used in food-pharma worldwide. Comprised of 18 chapters, Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications elucidates the chemistry, physiological effects and response of nutritional bioactive elements such as peptides while exploring the impact of different environmental, natural, and processing factors that can affect colostrum's composition. Authors discuss emerging colostrum processing methods, as well as the recent technologies, and instrumentation used for isolating and identifying bioactive components for food product development. Readers will also learn colostrum's role in gut, immune and skin health, and how it can enhance muscle growth for improved athletic performance. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives are also discussed.

Inhalt

1. Bovine colostrum: Introduction and overview
   
   2. Nutritional attributes of bovine colostrum
   3. Biologically active compounds of bovine colostrum
   4. Colostrum and whey based bioactive peptides
   5. Comparison of bovine colostrum with other mammalian species
   6. Factors affecting colostrum composition
   7. Recent advances in colostrum processing techniques
   8. Technological advances in manufacturing bovine colostrum powder by freeze drying method
   9. Emerging isolation techniques for colostrum bioactive constituents
   10. Emerging identification techniques for colostrum bioactive constituents
   11. Colostrum formulations as modern deliverable nutraceuticals
   12. Bovine colostrum for animal nutrition and feed additive for poultry and aquaculture
   13. Colostrum-based products for adults and children
   14. Preservation of colostrum and its derivatives
   15. Bovine colostrum in modern drug delivery system
   16. Bovine colostrum in athletic performance enhancement and muscle recovery
   17. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives
   18. Progress and challenges