Cannabinoids in Food Science: Chemistry, Applications, and Innovations
暫譯: 食品科學中的大麻素：化學、應用與創新

Azam, Shahnshah E., Loureiro, Luís, Vicente, António A.

Cannabinoids in Food Science: Chemistry, Applications, and Innovations
  • 出版商: Springer
  • 出版日期: 2026-01-18
  • 售價: $2,470
  • 貴賓價: 9.5 折 $2,346
  • 語言: 英文
  • 頁數: 85
  • 裝訂: Quality Paper - also called trade paper
  • ISBN: 3032115450
  • ISBN-13: 9783032115454
  • 相關分類: 化學 Chemistry

    • 海外代購書籍(需單獨結帳)

商品描述

This book offers an overview of cannabinoids, from their chemical structures and biosynthesis to their applications in medicine, food, and beyond. It bridges the gap between historical uses and cutting-edge science, providing a detailed look at phytocannabinoids, endocannabinoids, and synthetic cannabinoids. With a special focus on food applications, the book examines how cannabinoids are being integrated into innovative food products, exploring their functional benefits, bioavailability, and regulatory challenges. It highlights the potential of cannabinoids as ingredients in functional foods and beverages, offering insights into industrial processes and the future of cannabinoid-enriched products. With clear explanations of cannabinoid metabolism, the endocannabinoid system, and advanced analytical techniques, this book also addresses emerging trends, legal considerations, and future opportunities. It is an invaluable resource for researchers, industry professionals, and students in chemistry, biology, and pharmacology.

商品描述(中文翻譯)

本書提供了對大麻素的概述，涵蓋其化學結構、生物合成以及在醫學、食品等領域的應用。它彌合了歷史用途與尖端科學之間的鴻溝，詳細介紹了植物大麻素（phytocannabinoids）、內源性大麻素（endocannabinoids）和合成大麻素（synthetic cannabinoids）。本書特別關注食品應用，探討大麻素如何融入創新食品產品中，並研究其功能性益處、生物可利用性及監管挑戰。它突顯了大麻素作為功能性食品和飲料成分的潛力，並提供了對工業過程及大麻素強化產品未來的見解。書中清晰解釋了大麻素的代謝、內源性大麻素系統（endocannabinoid system）及先進的分析技術，並探討了新興趨勢、法律考量及未來機會。這是化學、生物學和藥理學領域研究人員、行業專業人士及學生的重要資源。

作者簡介

Renata Vardanega is a food engineering specialist with expertise in cannabinoids in food science. She holds a Master's and Ph.D. in Food Engineering from Universidade Estadual de Campinas (Brazil) and has published over 60 scientific works, including articles, reviews, and book chapters. Her research focuses on food technology, process engineering, and innovative strategies to improve cannabinoid bioavailability in edible products. Dr. Vardanega is the inventor of two patents, recipient of four UNICAMP Inventors Awards, and has led international projects such as a Marie Sklodowska-Curie Postdoctoral Project.

Shahnshah E Azam holds a bachelor's and master's degree in food science and technology from Pakistan. He is currently pursuing a Ph. D. in Chemical and Biological Engineering at the University of Minho, Portugal. His research focuses on the development of advanced oral delivery systems to improve and modulate cannabinoid absorption, with a particular emphasis on food-grade self-nanoemulsifying drug delivery systems to enhance cannabinoid bioavailability. He has published five research papers and completed two projects during the early stage of his doctoral studies.

António A. Vicente graduated in Food Engineering. He is a Professor in the Department of Biological Engineering at the University fo Minho (Portugal), and has dedicated his work to the development of micro and nanotechnological systems for application in the Agro-food sector, to the evaluation of their behavior in dynamic in vitro digestion systems, among other thematics. He has published 400+ articles, 30+ book chapters and 5 patents, and edited 5 scientific books. Since 2020 he is included in the top 2 % most cited researchers list published by Stanford University.

Luís Loureiro is a biochemist and food science researcher with expertise in innovative processing technologies. He holds an MSc. in Applied Biochemistry and a Ph.D. in Food Science, Technology, and Nutrition from the University of Minho (Portugal). His research focuses on extraction and functionalization of bioactive compounds and sustainable strategies for zero-waste and circular economy in food systems. Dr. Loureiro has published 11 articles and contributed to national and international projects.

作者簡介(中文翻譯)

Renata Vardanega 是一位食品工程專家，專注於食品科學中的大麻素。她擁有巴西坎皮納斯州立大學的食品工程碩士和博士學位，並發表了超過60篇科學著作，包括文章、評論和書籍章節。她的研究重點在於食品技術、過程工程以及改善可食用產品中大麻素生物利用度的創新策略。Vardanega 博士是兩項專利的發明人，獲得四次 UNICAMP 發明獎，並主導了國際項目，如 Marie Sklodowska-Curie 博士後項目。

Shahnshah E Azam 擁有巴基斯坦的食品科學與技術學士和碩士學位。目前，他正在葡萄牙米尼奧大學攻讀化學與生物工程博士學位。他的研究專注於開發先進的口服給藥系統，以改善和調節大麻素的吸收，特別強調食品級自納米乳化藥物給藥系統，以增強大麻素的生物利用度。在博士學位的早期階段，他已發表五篇研究論文並完成兩個項目。

António A. Vicente 畢業於食品工程。他是葡萄牙米尼奧大學生物工程系的教授，致力於開發微型和納米技術系統，應用於農業食品領域，並評估其在動態體外消化系統中的行為等主題。他已發表超過400篇文章、30多個書籍章節和5項專利，並編輯了5本科學書籍。自2020年以來，他被列入史丹佛大學發表的前2%最被引用研究者名單。

Luís Loureiro 是一位生物化學家和食品科學研究員，專注於創新加工技術。他擁有葡萄牙米尼奧大學的應用生物化學碩士學位和食品科學、技術與營養博士學位。他的研究重點在於生物活性化合物的提取和功能化，以及在食品系統中實現零浪費和循環經濟的可持續策略。Loureiro 博士已發表11篇文章，並參與了國內和國際項目。

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