Aromatic Herbs in Food - Bioactive Compounds, Processing, and Applications - Grand Format

Corers the latest derelopments ufapplicatiasts ht foodr from aromatic and medicinal herbs. Aromatic Herbs in Food : Bioactive Coo pounds, Processing, and Applications thoroughly explores the properties of aromatic and medicinal herbs in view of their bioactive compounds, new trends in procedures for their recovery, and their applications in food. Used in food supplements, packaging, and other products, bioactive compounds from herbs, spices, and other food products are functional from nutritive and technological standpoints and can offer significant wellness benefits.
Beginning with the health components and medicinal chemistry of spices and herbs, the book then presents current trends in herb applications with an emphasis on Mediterranean aromatic herbs and their culinary use, the analysis and extraction of bioactive compounds and essential oils from herbs using green technologies, and herbs drying and the encapsulation of herbs extracts. The book also discusses different applications of herbs and their bioactive ingredients, such as usage in active food packaging, in slimming products.
and as natural sexual enhancers. Aromatic Herbs in Food : Bionactive Compounds, Processing, and Applications is an ideal resource for food scientists, technologists, engineers, and chemists working in food science ; nutrition researchers working in food applications and food processing ; and anyone interested in the development of innovative products and functional foods. Key Features Covers all important aspects of herbs, such as properties, processing and recovery issues, and applications.
Presents health components of spices and herbs, their culinary use, and legislation issues regarding the application of aromatic herbs in food. Explores herbs' processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components.