Plant-Based Bioactive Compounds and Food Ingredients : Encapsulation, Functional, and Safety Aspects

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.