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

Edited by (MIT-ADT University, India), Edited by (Government Degree College, India), Edited by (Punjab Agricultural University, India), Edited by (Point Pleasant, New Jersey, USA)
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"This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. The book shows how encapsulation methods and plant-based materials may be used in a variety of ways. The first section, Encapsulation Technologies, delves into the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. It also discusses the role of nanoliposomes for encapsulation of natural foods. The second section, Functional Aspects of Plant-Based Foods, discusses functional aspects of plant-based foods, nutraceutical-based functional food design, diverse functional food items, functional aspects of food, and the role of functional components. The third section, Health Benefits of Plant-Based Foods, covers selected plants (such as cereals, pepper, and coffee) and their chief phytochemicals and bioactive compounds along with their health benefits. The fourthsection, Safety Aspects of Functional and Natural Foods, examines the role of functional foods in food safety and provides an overview of industrial food safety issues and techniques for monitoring food quality and safety. This volume will act as reference book for researchers, scientists, students, and food processors, providing a wealth of knowledge on encapsulation processes and their applications, functional foods, and food safety issues"--

This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases.

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

shows how encapsulation methods and plant-based materials may be used in a variety of ways. The first section, Encapsulation Technologies, delves into the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. It also discusses the role of nanoliposomes for encapsulation of natural foods. The second section, Functional Aspects of Plant-Based Foods, discusses functional aspects of plant-based foods, nutraceutical-based functional food design, diverse functional food items, functional aspects of food, and the role of functional components. The third section, Health Benefits of Plant-Based Foods, covers selected plants (such as cereals, pepper, and coffee) and their chief phytochemicals and bioactive compounds along with their health benefits. The fourth section, Safety Aspects of Functional and Natural Foods, examines the role of functional foods in food safety and provides an overview of industrial food safety issues and techniques for monitoring food quality and safety.

This volume will act as reference book for researchers, scientists, students, and food processors, providing a wealth of knowledge on encapsulation processes and their applications, functional foods, and food safety issues.



Discusses plant-derived bioactive compounds, covering sources, biological effects, health benefits, and prevention and treatment properties for multifactorial diseases. It discusses concepts, advantages, and techniques for encapsulating bioactives based on spices and coffee and covers nanoliposomes for encapsulation of natural foods.

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

Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir, India. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published research articles and technical papers and authored and edited books, book chapters, conference papers, and popular editorial articles. He also serves as an editor and reviewer for several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia.

Megh R. Goyal, PhD, PE, was formerly Professor in Agricultural and Biomedical Engineering at the College of Engineering at the University of Puerto RicoMayaguez Campus. He was proclaimed as the Father of Irrigation Engineering in Puerto Rico for the twentieth century by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.

Preeti Birwal, PhD, is a Scientist in the Department of Processing and Food Engineering at the College of Agricultural Engineering and Technology at Punjab Agricultural University, India. Her work is on nonthermal food preservation, fermented beverages, food packaging, and technology of milletbased beer. She was a resource person on increasing farmers income through dairy technology training, sponsored by the Directorate of Extension, Ministry of Agriculture and Farmers Welfare, Government of India. She has published research papers, book chapters, conference papers, and coedited several books.

Ritesh Balaso Watharkar, PhD, is an Assistant Professor in the College of Agriculture and Food Business Management at MIT-ADT University, Maharashtra, India. He was a Senior Research Fellow under a funded project by the Ministry of Food Processing Industries, New Delhi, and Assistant Professor at K.K. Wagh Food Tech College and at Shramshakti College of Food Technology, affiliated by Mahatma Phule Agricultural University. He was a senior research fellow under the UNESCO/China Great Wall Fellowship Program and worked at the School of Biosystems Engineering and Food Science at Zhejiang University, China.
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