Advances in the concept of functional foods and feeds: applications of cinnamon and turmeric as functional enrichment ingredients

Author:

Kumar Harsh1,Dhalaria Rajni2,Guleria Shivani3,Sharma Ruchi4,Cimler Richard1,Dhanjal Daljeet Singh5,Chopra Chirag5,Kumar Vijay6,Manickam Sivakumar7,Siddiqui Shahida Anusha8,Kaur Talwinder9,Verma Narinder10,Kumar Pathera Ashok11,Kuča Kamil1213ORCID

Affiliation:

1. Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Hradec Kralove, Czech Republic

2. School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India

3. Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, India

4. School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, India

5. School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India

6. Central Ayurveda Research Institute, Jhansi, Uttar Pradesh, India

7. Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, Brunei

8. Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany

9. Department of Microbiology, DAV University, Sarmastpur, Jalandhar, Punjab, India

10. School of Management and Liberal Arts, Shoolini University of Biotechnology and Management Sciences, Solan, India

11. Amity Institute of Food Technology, Amity University, Noida, India

12. Andalusian Research Institute in Data Science and Computational Intelligence (DaSCI), University of Granada, Granada, Spain

13. Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec, Kralove, Czech Republic

Funder

PrF UHK

University of Granada

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

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