Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more.
This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable.
1. Chapter 1 Introduction to nutraceuticals, medicinal foods, and herbs - p. 1 2. Chapter 2 The health components of spices and herbs: The medicinal chemistry point of view - p. 35 3. Chapter 3 Mediterranean aromatic herbs and their culinary use - p. 93 4. Chapter 4 Aromatic profile of rhizomes from the ginger family used in food - p. 123 5. Chapter 5 Herbs drying - p. 167 6. Chapter 6 Analysis of herbal bioactives - p. 201 7. Chapter 7 Extraction of bioactive compounds and essential oils from herbs using green technologies - p. 233 8. Chapter 8 Encapsulation of herb extracts (Aromatic and medicinal herbs) - p. 263 9. Chapter 9 Use of herbs and their bioactive compounds in active food packaging - p. 323 10. Chapter 10 Herbal slimming products and natural sexual enhancers - p. 367 11. Chapters 11 Legislation on aromatic herbs in food - p. 405 12. Index - p. 439
Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more.
This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable.
1. Chapter 1 Introduction to nutraceuticals, medicinal foods, and herbs - p. 1 2. Chapter 2 The health components of spices and herbs: The medicinal chemistry point of view - p. 35 3. Chapter 3 Mediterranean aromatic herbs and their culinary use - p. 93 4. Chapter 4 Aromatic profile of rhizomes from the ginger family used in food - p. 123 5. Chapter 5 Herbs drying - p. 167 6. Chapter 6 Analysis of herbal bioactives - p. 201 7. Chapter 7 Extraction of bioactive compounds and essential oils from herbs using green technologies - p. 233 8. Chapter 8 Encapsulation of herb extracts (Aromatic and medicinal herbs) - p. 263 9. Chapter 9 Use of herbs and their bioactive compounds in active food packaging - p. 323 10. Chapter 10 Herbal slimming products and natural sexual enhancers - p. 367 11. Chapters 11 Legislation on aromatic herbs in food - p. 405 12. Index - p. 439
