The use of Plant Extracts in Food Applications is covered in terms of sources, extraction and encapsulation methods, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavouring and colouring agents, packaging aids, health benefits, opportunities, and challenges. This book, which was written by a number of subject-matter specialists, is a useful tool for researchers, academics, and practitioners of food science, food chemistry, and nutrition. Consumer interest in using natural and secure alternatives has been rekindled by concerns and potential risks related to the use of synthetic chemicals. Plant Extracts are an intriguing ingredient because of their natural origin and phytochemical qualities, which make it possible to obtain active ingredients that increase shelf life and the value of the product. Read More- https://www.gatorledger.com/plant-extracts-complex-mixtures-of-bioactive-metabolites-that-are-used-in-cosmetics-food-supplements-dietary-supplements-and-pharmaceuticals/
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