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

by Junaid Ahmad Malik (Editor), Megh R. Goyal (Editor), Preeti Birwal (Editor), Ritesh B. Watharkar (Editor)

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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