Plant-Based Bioactive Compounds and Food Ingredients: Encapsulation, Functional, and Safety Aspects (Innovations in Plant Science for Better Health: From Soil to Fork)
by Megh R. Goyal, Ritesh B. Watharkar, Junaid Ahmad Malik, Preeti Birwal
This volume explores plant-based bioactive compounds and food ingredients through three central perspectives: encapsulation, functional properties, and safety. Framed within the journey from soil to fork, it offers a focused reference for readers interested in plant science, food technology, nutrition, and health-related applications.
About This Book
Plant-Based Bioactive Compounds and Food Ingredients examines plant-derived compounds and ingredients within the broader context of food science and health.
The book focuses on encapsulation, functional properties, and safety considerations associated with plant-based bioactive materials.
As part of the Innovations in Plant Science for Better Health series, it connects plant science with food applications from soil to fork.
Written by Megh R. Goyal, Ritesh B. Watharkar, Junaid Ahmad Malik, and Preeti Birwal, this volume is suited to readers exploring contemporary plant-based food research.
Reviews
No reviews yet. Be the first to review this book!