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.
Dr. Rahul Mehra is working as an Assistant Professor (R&D), he has completed his PhD in Food Technology from Amity University, India, and holds a Master of Food Technology, India. Major fields of his study include Food-Nutrition science and Technology, functional food development, and food business management. Rahul Mehra has a significant publication record, with over 45 articles/chapters published in internationally reputed journals, 7 patents, and Editing 3 books. I'm currently working with international researchers on colostrum-based nutraceutical formulation. Additionally, he actively participates as a reviewer for various international journals. He has also attended numerous national and international conferences, workshops, seminars, and training programs, indicating his broad exposure and expertise in the relevant fields related to the book & title.
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.
