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

This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed. 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.