Academic Press Plant Extracts: Applications in the Food Industry

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. Review Provides comprehensive coverage of plant extracts and their usage in the food industry From the Back Cover <p>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.</p> <p><i>Plant Extracts in Food Applications</i> is the first book of its kind focusing on application of plant extracts in the food industry and covers; sources, extraction and encapsulation techniques, chemistry and stability of plant extracts; antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, Health benefits and opportunities and challenges of plant extracts to use in food applications. </p> <p>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.</p> About the Author Shabir Ahmad Mir (Ph.D) is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous international papers and book chapters, and has edited two books. In addition to his close association with many scientific organizations in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. During his PhD work, he has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. M. A. Road, Srinagar, Jammu and Kashmir, India. Annamalai Manickavasagan (Ph.D) is an Associate Professor at the School of Engineering, University of Guelph, in Canada. He has over 9 years of experience working as an academic and has also worked more than 7 yeas at the food industry. He has published 185 technical articles, has edited 7 books and coauthored 12 book chapters. His research interests include “Food Processing and Product Development for Health and Wellness; and “Quality Assessment of Food Products using Computer Vision Manzoor Ahmad Shah (Ph.D) is an Assistant Professor at the Government Degree College for Women, Anantnag, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from Pondicherry University, Puducherry, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme. Dr. Shah has more than 30 publications in internationally reputed journals and 10 book chapters. He is an active