Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition.
Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xi 7. Chapter 1. Sources of plant extracts - p. 1 8. Chapter 2. Extraction techniques - p. 23 9. Chapter 3. Chemistry of plant extracts - p. 39 10. Chapter 4. Encapsulation techniques for plant extracts - p. 75 11. Chapter 5. Stability of plant extracts - p. 89 12. Chapter 6. Plant extracts as food preservatives - p. 127 13. Chapter 7. Plant extracts as nutrient enhancers - p. 143 14. Chapter 8. Plant extracts as flavoring agents - p. 165 15. Chapter 9. Plant extracts as coloring agents - p. 187 16. Chapter 10. Plant extracts as enzymes - p. 209 17. Chapter 11. Plant extracts as packaging aids - p. 225 18. Chapter 12. Health benefits of plant extracts - p. 269 19. Chapter 13. Opportunities and challenges of plant extracts in food industry - p. 295 20. Index - p. 317
Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition.
Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xi 7. Chapter 1. Sources of plant extracts - p. 1 8. Chapter 2. Extraction techniques - p. 23 9. Chapter 3. Chemistry of plant extracts - p. 39 10. Chapter 4. Encapsulation techniques for plant extracts - p. 75 11. Chapter 5. Stability of plant extracts - p. 89 12. Chapter 6. Plant extracts as food preservatives - p. 127 13. Chapter 7. Plant extracts as nutrient enhancers - p. 143 14. Chapter 8. Plant extracts as flavoring agents - p. 165 15. Chapter 9. Plant extracts as coloring agents - p. 187 16. Chapter 10. Plant extracts as enzymes - p. 209 17. Chapter 11. Plant extracts as packaging aids - p. 225 18. Chapter 12. Health benefits of plant extracts - p. 269 19. Chapter 13. Opportunities and challenges of plant extracts in food industry - p. 295 20. Index - p. 317
