Novel Processing Methods for Plant-Based Health Foods

<p>This new volume presents an array of new and emerging techniques in the food processing sector focusing on the extraction encapsulation and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods</p><p>Some of the sustainable and green extraction techniques discussed include novel extraction techniques such as microwave-assisted extraction (MAE) ultrasonic assisted extraction (UAE) supercritical fluid extraction (SFE) accelerated solvent extraction (ASE) and rapid solid-liquid extraction (RSLE).</p><p>The volume also covers the principles and methods of encapsulation its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods such as spray drying spray cooling/chilling fluidized bed coating coacervation liposome entrapment extrusion inclusion complexation etc. are discussed in detail for application in the food industry.</p><p>Novel Processing Methods for Plant-Based Health Foods: Extraction Encapsulation and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health various sources consumers’ acceptance safety aspects and their application in development of functional foods.</p><p>This volume offers many tremendous applications in different areas of the food industry including in food processing preservation health-promoting properties and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers scientists students growers traders processors industry professionals and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.</p>