Plant-Based Bioactive Compounds and Food Ingredients: Encapsulation, Functional, and Safety Aspects
Junaid Ahmad Malik, Megh R. Goyal, Preeti Birwal, Ritesh B. Watharkar, B0CDMZDH16, 1774912910, 100084515X, 9781000845150, 9781774912911, 9781774912928, 9781003372226, 978-1000845150, 978-1774912911, 978-1774912928, 978-1003372226
English | 2024 | Original PDF | 13 MB | 405 Pages
This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.