Description
This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.
Table of Contents
PART I: ENCAPSULATION TECHNOLOGIES 1. Role of Nanoliposomes for Encapsulation of Natural Foods 2. Encapsulation Methods for Bioactive Compounds from Spent Coffee Grounds PART II: FUNCTIONAL ASPECTS OF PLANT-BASED FOODS 3. Principles of Extrusion Technology: Development of Plant-Based Functional and Engineered Foods 4. Functional Aspects of Plant-Based Food Products 5. Functional Aspects of Foods Fortified with Omega-3 Fatty Acids 6. Assessment of Omega-3 Fatty Acids as a Functional Component in Food Products 7. Role of Nutraceutical-Based Functional Foods in Human Health 8. Potential of Bdellium Tree (Commiphora wightii) for Nutraceuticals PART III: HEALTH BENEFITS OF PLANT-BASED FOODS 9. Bioactive Compounds and Phytonutrients from Cereals 10. Health Benefits of Phytochemicals in Hot Pepper (Capsicum annuum L.) 11. Health Benefits of Bioactive Compounds and Nutrients in Coffee Silverskin 12. Spice Bioactive Compounds versus Lifestyle Disorders 13. Health Benefits of Oregano Extract PART IV: SAFETY ASPECTS OF FUNCTIONAL AND NATURAL FOODS 14. Safety Aspects of Functional Foods in the Industry: An Overview 15. Safety Aspects and Role of Functional and Nutraceutical Foods 16. Safety Aspects of Nanomaterials in Natural Foods 17. Safety and Quality Aspects of Foods: Monitoring Methods
