- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
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.
Contents
1. Sources of plant extracts
2. Extraction techniques for plant extracts
3. Chemistry of plant extracts
4. Encapsulation techniques for plant extracts
5. Stability of plant extracts
6. Plant extracts as antimicrobials
7. Plant extracts as preservatives
8. Plant extracts as nutrient enhancers
9. Plant extracts as flavoring agents
10. Plant extracts as coloring agents
11. Plant extracts as enzymes
12. Plant extracts as packaging aid
13. Health benefits of plant extracts
14. Opportunities and challenges of plant extracts to use in food applications
