Plant-Based Bioactive Compounds and Food Ingredients (eBook, PDF)

Encapsulation, Functional, and Safety Aspects
Redaktion: Malik, Junaid Ahmad; Watharkar, Ritesh B.; Birwal, Preeti; Goyal, Megh R.

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 404
• Erscheinungstermin: 13. Oktober 2023
• Englisch
• ISBN-13: 9781000845143
• Artikelnr.: 68530715

Autorenporträt

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.

Inhaltsangabe

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