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
This comprehensive volume presents novel processing methods for plant-based health foods, covering extraction and encapsulation techniques for bioactive compounds. It explores their health benefits within the framework of innovations in agricultural and biological engineering, offering valuable insights for researchers and professionals in food science.
About This Book
This book delves into novel processing techniques tailored for plant-based health foods, emphasizing the extraction of bioactive compounds essential for nutritional value.
Encapsulation methods are examined to preserve and deliver these compounds effectively, ensuring stability and bioavailability in food products.
The health benefits derived from these bioactive elements are explored, highlighting their role in promoting wellness through plant-derived sources.
Positioned within innovations in agricultural and biological engineering, the content bridges scientific research with practical applications in food technology.
Authors Megh R. Goyal, N. Veena, and Ritesh B. Watharkar provide insights grounded in engineering principles for sustainable food production.
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