Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds (Innovations in Agricultural & Biological Engineering)
by Megh R. Goyal, N. Veena, Ritesh B. Watharkar
Novel Processing Methods for Plant-Based Health Foods explores extraction and encapsulation techniques for bioactive compounds. It connects processing innovation with the development of plant-based health foods and discusses potential health benefits, offering a focused resource in agricultural and biological engineering.
About This Book
This book examines novel processing methods for plant-based health foods.
It focuses on the extraction and encapsulation of bioactive compounds.
The book also addresses the potential health benefits associated with these compounds.
Written within the field of agricultural and biological engineering, it presents a technical perspective on developing and processing plant-based food products.
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