Plant Extracts: Applications in the Food Industry
€15.00Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah
ISBNs: B09NBQ6Y74, 0128224754, 0128224932, 9780128224939, 9780128224755, 978-0128224939, 978-0128224755, 978-0-12-822475-5
English | 2022 | PDF | 341 Pages
Plant Extracts in Food Applications is the first book of its kind
focusing on the application of plant extracts in the food industry.
Topics cover sources, extraction and encapsulation techniques, the
chemistry and stability of plant extracts, antimicrobials,
preservatives, nutrient enhancers, enzymes, flavoring and coloring
agents, packaging aid, health benefits, opportunities and the challenges
surrounding the use of plant extracts in food applications. Written by
several experts in the field, this book is a valuable resource for
students, scientists, and professionals in food science, food chemistry
and nutrition.
Concerns and potential risks regarding the use of
synthetic chemicals have renewed the interests of consumers using
natural and safe alternatives. Plant extracts represent an interesting
ingredient, mainly due to their natural origin and phytochemical
properties, allowing for obtaining active materials to extend shelf-life
and add value to the product.
Presents chapters that deal with different sources of plant extracts and their applications in the food industry
Covers the various extraction procedures which are used for plant extracts
Includes the health benefits and stability of plant extracts
Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
