by Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah
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.
- Presents chapters that deal with different sources of plant extracts and their applications in the food industry
- Covers the various extraction procedures which are used for plant extracts
- Includes the health benefits and stability of plant extracts
- Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents
