Cantitate/Preț
Produs

Plant-Based Bioactive Compounds and Food Ingredients: Encapsulation, Functional, and Safety Aspects: Innovations in Plant Science for Better Health: From Soil to Fork

Editat de Junaid Ahmad Malik, Megh R. Goyal, Preeti Birwal, Ritesh B. Watharkar
en Limba Engleză Hardback – 13 oct 2023
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.
Citește tot Restrânge

Preț: 83297 lei

Preț vechi: 112183 lei
-26% Nou

Puncte Express: 1249

Preț estimativ în valută:
15942 16818$ 13285£

Carte tipărită la comandă

Livrare economică 02-16 ianuarie 25
Livrare express 28 noiembrie-04 decembrie pentru 23169 lei

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781774912911
ISBN-10: 1774912910
Pagini: 404
Ilustrații: 28 Tables, black and white; 5 Line drawings, color; 28 Line drawings, black and white; 7 Halftones, color; 4 Halftones, black and white; 12 Illustrations, color; 32 Illustrations, black and white
Dimensiuni: 156 x 234 x 26 mm
Greutate: 0.83 kg
Ediția:1
Editura: Apple Academic Press Inc.
Colecția Apple Academic Press
Seria Innovations in Plant Science for Better Health: From Soil to Fork


Public țintă

Postgraduate

Cuprins

PART I: ENCAPSULATION TECHNOLOGIES 1. Role of Nanoliposomes for Encapsulation of Natural Foods 2. Encapsulation Methods for Bioactive Compounds from Spent Coffee Grounds PART II: FUNCTIONAL ASPECTS OF PLANT-BASED FOODS 3. Principles of Extrusion Technology: Development of Plant-Based Functional and Engineered Foods 4. Functional Aspects of Plant-Based Food Products 5. Functional Aspects of Foods Fortified with Omega-3 Fatty Acids 6. Assessment of Omega-3 Fatty Acids as a Functional Component in Food Products 7. Role of Nutraceutical-Based Functional Foods in Human Health 8. Potential of Bdellium Tree (Commiphora wightii) for Nutraceuticals PART III: HEALTH BENEFITS OF PLANT-BASED FOODS 9. Bioactive Compounds and Phytonutrients from Cereals 10. Health Benefits of Phytochemicals in Hot Pepper (Capsicum annuum L.) 11. Health Benefits of Bioactive Compounds and Nutrients in Coffee Silverskin 12. Spice Bioactive Compounds versus Lifestyle Disorders 13. Health Benefits of Oregano Extract PART IV: SAFETY ASPECTS OF FUNCTIONAL AND NATURAL FOODS 14. Safety Aspects of Functional Foods in the Industry: An Overview 15. Safety Aspects and Role of Functional and Nutraceutical Foods 16. Safety Aspects of Nanomaterials in Natural Foods 17. Safety and Quality Aspects of Foods: Monitoring Methods

Notă biografică

Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir, India. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published research articles and technical papers and authored and edited books, book chapters, conference papers, and popular editorial articles. He also serves as an editor and reviewer for several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia.
Megh R. Goyal, PhD, PE, was formerly Professor in Agricultural and Biomedical Engineering at the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.
Preeti Birwal, PhD, is a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India. Her work is on nonthermal food preservation, fermented beverages, food packaging, and technology of milletbased beer. She was a resource person on increasing farmers’ income through dairy technology training, sponsored by the Directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. She has published research papers, book chapters, conference papers, and coedited several books.
Ritesh Balaso Watharkar, PhD, is an Assistant Professor in the College of Agriculture and Food Business Management at MIT-ADT University, Maharashtra, India. He was a Senior Research Fellow under a funded project by the Ministry of Food Processing Industries, New Delhi, and Assistant Professor at K.K. Wagh Food Tech College and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He was a senior research fellow under the UNESCO/China Great Wall Fellowship Program and worked at the School of Biosystems Engineering and Food Science at Zhejiang University, China.

Descriere

Discusses plant-derived bioactive compounds, covering sources, biological effects, health benefits, and prevention and treatment properties for multifactorial diseases. It discusses concepts, advantages, and techniques for encapsulating bioactives based on spices and coffee and covers nanoliposomes for encapsulation of natural foods.