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Aromatic Herbs in Food : Bioactive Compounds, Processing, and Applications

By: (Edited by) Austria.) Galanakis Charis M. of ISEKI Food Association in Vienna

Manufactured on Demand
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Ksh 27,900.00

Format: Paperback / Softback

ISBN-10: 0128227168

ISBN-13: 9780128227169

Publisher: Elsevier Science Publishing Co Inc

Imprint: Academic Press Inc

Country of Manufacture: NL

Country of Publication: GB

Publication Date: Jan 22nd, 2021

Print length: 462 Pages

Weight: 950 grams

Dimensions (height x width x thickness): 19.00 x 23.60 x 3.70 cms

Product Classification: Food & beverage technology

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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.

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