| Description |
1 online resource (405 p.) |
| Series |
Innovations in Plant Science for Better Health: from Soil to Fork Series |
|
Innovations in Plant Science for Better Health: from Soil to Fork Series
|
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Series Page -- About the Book Series Editor-in Chief -- About the Editors -- Table of Contents -- Contributors -- Abbreviations and Symbols -- Preface -- 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 -- Index |
| Notes |
Description based upon print version of record |
| Form |
Electronic book
|
| Author |
Goyal, Megh R
|
|
Birwal, Preeti
|
|
Watharkar, Ritesh B
|
| ISBN |
9781000845143 |
|
1000845141 |
|
