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 comprehensive volume explores plant-based bioactive compounds and food ingredients, with a focus on encapsulation techniques, functional properties, and safety aspects. Part of the Innovations in Plant Science for Better Health series, it guides from soil cultivation to fork delivery, offering insights for advancing health-oriented food innovations.
About This Book
This book delves into plant-based bioactive compounds and their applications as food ingredients, emphasizing encapsulation methods to preserve their efficacy.
It covers functional aspects, highlighting how these compounds contribute to nutritional value and health benefits in food products.
Safety considerations are thoroughly examined to ensure the reliability and consumer protection of these innovative ingredients.
As part of the Innovations in Plant Science for Better Health: From Soil to Fork series, it bridges agricultural origins to dietary impacts.
Authored by experts in the field, the work provides a comprehensive resource for researchers and professionals in food technology.
Reviews
No reviews yet. Be the first to review this book!