This new volume presents an array of new and emerging techniques in
the food processing sector, focusing on the extraction,
encapsulation, and health benefits of bioactive Compounds. It
illustrates various applications of novel food processing
extraction and encapsulation techniques along with the health and
safety aspects of plant-derived bioactive compounds and functional
foods Some of the sustainable and green extraction techniques
discussed include novel extraction techniques, such as
microwave-assisted extraction (MAE), ultrasonic assisted extraction
(UAE), supercritical fluid extraction (SFE), accelerated solvent
extraction (ASE), and rapid solid-liquid extraction (RSLE). The
volume also covers the principles and methods of encapsulation, its
role and application in protection and stabilization and as a
targeted delivery system for enhanced nutritional health benefits.
Various encapsulation methods, such as spray drying, spray
cooling/chilling, fluidized bed coating, coacervation, liposome
entrapment, extrusion, inclusion complexation, etc., are discussed
in detail for application in the food industry. Novel Processing
Methods for Plant-Based Health Foods: Extraction, Encapsulation,
and Health Benefits of Bioactive Compounds also highlights the
potential of nutraceuticals and biological active compounds in
human health, various sources, consumers’ acceptance, safety
aspects, and their application in development of functional foods.
This volume offers many tremendous applications in different areas
of the food industry, including in food processing, preservation,
health-promoting properties, and safety and quality evaluation of
plant-based foods. The book provides a wealth of information and
will be an excellent reference material for researchers,
scientists, students, growers, traders, processors, industry
professionals, and others on the emerging food processing
approaches for extraction and encapsulation of plant-based
bioactive compounds and health-promoting properties of
plant-derived nutraceuticals and safety aspects in production of
functional foods.
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