Book > Plant Extracts In Food Applications

Plant Extracts in Food Applications

Plant Extracts in Food Applications

Detail Book : Plant Extracts in Food Applications written by Shabir Ahmad Mir, published by Academic Press which was released on 15 July 2021. Download Plant Extracts in Food Applications Books now! Available in PDF, ePub and Kindle. 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. Plant Extracts in Food Applications is the first book of its kind focusing on application of plant extracts in the food industry and covers; sources, extraction and encapsulation techniques, chemistry and stability of plant extracts; antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, Health benefits and opportunities and challenges of plant extracts to use 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. Presents chapters that deal with different sources of plant extracts and their applications in food industry Covers the various extraction procedures which are used for plant extracts Includes health benefits and stability of plant extracts Provides role of plant extracts as shelf life enhancement, packaging aid, flavouring and colouring agent

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Author : Shabir Ahmad Mir
Release Date : 15 July 2021
Publisher : Academic Press
Rating : 4/5 (from 21 users)
Pages : 264
ISBN : 9780128224755
Format : PDF, ePUB, KF8, PDB, MOBI, Tuebl
Plant Extracts in Food Applications

Plant Extracts in Food Applications

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.

GET BOOK
Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits,

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Food Applications of Nanotechnology

Food Applications of Nanotechnology

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems

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Green Extraction Techniques  Principles  Advances and Applications

Green Extraction Techniques Principles Advances and Applications

Green Extraction Techniques: Principles, Advances and Applications, Volume 76, the first work to compile all the multiple green extraction techniques and applications currently available, provides the most recent analytical advances in the main green extraction techniques. This new release includes a variety of comprehensively presented topics, including chapters on Green Analytical

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Food Applications of Nanotechnology

Food Applications of Nanotechnology

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth

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Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by

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Plant Extracts

Plant Extracts

In this book, the authors present current research in the study of the role in agriculture, health effects and medical applications of plant extracts. Topics discussed include the risks and benefits of phytochemicals present in fruits and vegetables; medicinal plants and their pharmacological attributes; Moringa oleifera and its benefits in

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Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives

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Multifunctional and Nanoreinforced Polymers for Food Packaging

Multifunctional and Nanoreinforced Polymers for Food Packaging

Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer

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Electrotechnologies for Extraction from Food Plants and Biomaterials

Electrotechnologies for Extraction from Food Plants and Biomaterials

Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH

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Progress in Food Preservation

Progress in Food Preservation

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as

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Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in

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Progress in Food Preservation

Progress in Food Preservation

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as

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Herbal Bioactives and Food Fortification

Herbal Bioactives and Food Fortification

Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction

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Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery),

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