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dc.contributor.author
González Laime, Sirley  
dc.contributor.author
Chávez Hernández, Claudia  
dc.contributor.author
Martínez García, Ariel  
dc.contributor.author
Abreu Payrol, Juan  
dc.contributor.other
Egbuna, Chukwuebuka  
dc.contributor.other
Patrick-Iwuanyanwu, Kingsley C.  
dc.contributor.other
Jeevanandam, Jaison  
dc.contributor.other
Onyeike, Eugene N.  
dc.date.available
2023-12-11T17:29:57Z  
dc.date.issued
2023  
dc.identifier.citation
González Laime, Sirley; Chávez Hernández, Claudia; Martínez García, Ariel; Abreu Payrol, Juan; Application of nanoformulations in improving the oroperties of Curcuma (Curcuma longa L.); Springer Nature Switzerland AG; 2023; 203-219  
dc.identifier.isbn
978-3-030-98819-7  
dc.identifier.uri
http://hdl.handle.net/11336/219848  
dc.description.abstract
Turmeric (Curcuma longa L.) belongs to the Zingiberaceae family, native to India,and currently cultivated in various other parts of the world, including SoutheastAsia, China, and Latin America. Turmeric is a common spice used in currypreparation in India and other Asian countries due to its taste and color, it hasbeen recognized for its medicinal properties. Aside from its use as a curry spice anddietary supplement, it has historically been used as a natural colorant (food, cosmetics,and textiles), an insect repellent, and an antimicrobial agent. According toAyurvedic medicine, turmeric has been used for various medical purposes, such aswound healing, respiratory problems, liver and dermatological disorders. It hasbeen used as a component of many traditional medicines in the Eastern world formany centuries.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer Nature Switzerland AG  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Turmeric  
dc.subject
Curcuma longa  
dc.subject
Nanoformulation  
dc.subject.classification
Otras Nanotecnología  
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Nanotecnología  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Application of nanoformulations in improving the oroperties of Curcuma (Curcuma longa L.)  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2023-11-27T12:48:46Z  
dc.journal.pagination
203-219  
dc.journal.pais
Suiza  
dc.journal.ciudad
Cham  
dc.description.fil
Fil: González Laime, Sirley. Entidad de Ciencia, Tecnología E Innovación Sierra Maes; Cuba  
dc.description.fil
Fil: Chávez Hernández, Claudia. Entidad de Ciencia, Tecnología E Innovación Sierra Maes; Cuba. Universidad Nacional de Río Cuarto. Instituto para el Desarrollo Agroindustrial y de la Salud. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto para el Desarrollo Agroindustrial y de la Salud; Argentina  
dc.description.fil
Fil: Martínez García, Ariel. Facultad de Química-universidad de la Habana; Cuba  
dc.description.fil
Fil: Abreu Payrol, Juan. Entidad de Ciencia, Tecnología E Innovación Sierra Maes; Cuba  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://doi.org/10.1007/978-3-030-98820-3  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/chapter/10.1007/978-3-030-98820-3_13  
dc.conicet.paginas
266  
dc.source.titulo
Application of Nanotechnology in Food Science. Processing and packaging