eBook - ePub
Aromatic Herbs in Food
Bioactive Compounds, Processing, and Applications
- 462 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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.
- Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications
- Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders
- Explores herbs' processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Aromatic Herbs in Food by Charis M. Galanakis in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Aromatic Herbs in Food
- Cover
- Title Page
- Copyright
- Table of Contents
- Contributors
- Preface
- Chapter 1 Introduction to nutraceuticals, medicinal foods, and herbs
- Chapter 2 The health components of spices and herbs: The medicinal chemistry point of view
- Chapter 3 Mediterranean aromatic herbs and their culinary use
- Chapter 4 Aromatic profile of rhizomes from the ginger family used in food
- Chapter 5 Herbs drying
- Chapter 6 Analysis of herbal bioactives
- Chapter 7 Extraction of bioactive compounds and essential oils from herbs using green technologies
- Chapter 8 Encapsulation of herb extracts (Aromatic and medicinal herbs)
- Chapter 9 Use of herbs and their bioactive compounds in active food packaging
- Chapter 10 Herbal slimming products and natural sexual enhancers
- Chapters 11 Legislation on aromatic herbs in food
- Index