SUSTAINABLE DEVELOPMENT
Innovate. Sustain. Transform.
Save up to 30% on top Physical Sciences & Engineering titles!
Aromatic Herbs in Food
Bioactive Compounds, Processing, and Applications
- 1st Edition - January 19, 2021
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 2 7 1 6 - 9
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 2 7 1 7 - 6
Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applicati… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteAromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more.
This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable.
- Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications
- Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders
- Explores herbs’ processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components
Food scientists, technologists, engineers and chemists working in the whole food science field
- Cover
- Title page
- Contents
- Copyright
- Contributors
- Preface
- Chapter 1: Introduction to nutraceuticals, medicinal foods, and herbs
- Abstract
- 1.1. Introduction to nutraceuticals
- 1.2. Health effects of medicinal foods and herbs
- 1.3. Main uses of medicinal and aromatic plants
- 1.4. Herb and spice market
- 1.5. Conclusion
- Chapter 2: The health components of spices and herbs: The medicinal chemistry point of view
- Abstract
- Cell Line Abbreviation List
- 2.1. Introduction
- 2.2. Phenolic compounds from extracts of spices and medicinal herbs with anticancer activity
- 2.3. Phenolic compounds from extracts of spices and medicinal herbs with anti-inflammatory activity
- 2.4. Phenolic compounds from extracts of spices and medicinal herbs with antioxidant activity
- 2.5. Phenolic compounds from extracts of spices and medicinal herbs with antidiabetic activity
- 2.6. Phenolic compounds from extracts of spices and medicinal herbs with antimicrobial effects
- 2.7. Structural changes on natural phenolics to modulate the biological activity
- 2.8. Mechanisms of biological activities
- 2.9. Conclusion
- Chapter 3: Mediterranean aromatic herbs and their culinary use
- Abstract
- 3.1. Introduction
- 3.2. Ancient culinary uses of aromatic herbs in the Mediterranean region
- 3.3. Aromatic herb species and their culinary uses in Mediterranean countries
- 3.4. Exploitation of wild aromatic plant resources
- 3.5. Conclusions
- Chapter 4: Aromatic profile of rhizomes from the ginger family used in food
- Abstract
- 4.1. Introduction
- 4.2. Plants of the Zingiberales
- 4.3. Morphology of the ginger family
- 4.4 Ethnobotany survey of rhizomes from the ginger family used in Thai food
- 4.5. The volatile analyzes
- 4.6. Factors influencing volatile compositions
- 4.7. Novel applications of ginger essential oils
- 4.8. Conclusion
- Chapter 5: Herbs drying
- Abstract
- 5.1. Introduction
- 5.2. Fundamental concepts in herbs drying
- 5.3. Example of drying characteristics of selected herbs
- 5.4. Types of drying technology
- 5.5. The sensitivity of total phenolic compounds, antioxidants, and minerals of herbs during drying
- 5.6. Enzymatic reactions and thermal degradation
- 5.7. Microwave power intensity
- 5.8. Freeze drying is a good drying method or only for control purpose
- 5.9. Retained volatile compounds and essential oils after drying
- 5.10. Conclusions
- Chapter 6: Analysis of herbal bioactives
- Abstract
- List of abbreviations
- 6.1. Introduction
- 6.2. Phenolic compounds
- 6.3. Lipids and related compounds
- 6.4. Vitamins and related compounds
- 6.5. Carbohydrates and related compounds
- 6.6. Other bioactive compounds
- 6.7. Conclusions
- Chapter 7: Extraction of bioactive compounds and essential oils from herbs using green technologies
- Abstract
- 7.1. Introduction
- 7.2. Ultrasound-assisted extraction of bioactive compounds and essential oils
- 7.3. Microwave-assisted extraction of bioactive compounds and essential oils
- 7.4. Supercritical fluid extraction of bioactive compounds and essential oils
- 7.5. Plant extracts and essential oils as antimicrobials in meat and meat products
- 7.6. Chemometrics and extraction technology
- 7.7. Conclusions
- Acknowledgments
- Chapter 8: Encapsulation of herb extracts (Aromatic and medicinal herbs)
- Abstract
- 8.1. Introduction
- 8.2. Biopolymeric nanoparticles
- 8.3. Nanofibers
- 8.4. Nanohydrogels/nanooleogels
- 8.5. Nanoliposomes and lipid-based nanoparticles
- 8.6. Alternative and emerging methods for encapsulation
- 8.7. Conclusions and remarks
- Chapter 9: Use of herbs and their bioactive compounds in active food packaging
- Abstract
- Nomenclature
- 9.1. Introduction
- 9.2. Food packaging
- 9.3. Active packaging
- 9.4. Herbs and spices
- 9.5. Recent trends in the use of herbs and spices in active packaging
- 9.6. Final remarks
- Acknowledgments
- Chapter 10: Herbal slimming products and natural sexual enhancers
- Abstract
- Abbreviations
- 10.1. Introduction
- 10.2. Herbal slimming products
- 10.3. Natural sexual enhancers
- 10.4. Conclusions
- Acknowledgments
- Chapters 11: Legislation on aromatic herbs in food
- Abstract
- 11.1. Introduction
- 11.2. Regulatory authorities
- 11.3. Legislatorial requirements
- 11.4. Complementary regulations
- 11.5. Supporting guidance
- 11.6. Social and environmental requirements
- 11.7. Conclusion
- Index
- No. of pages: 462
- Language: English
- Edition: 1
- Published: January 19, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128227169
- eBook ISBN: 9780128227176
CG
Charis M. Galanakis
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria.Read Aromatic Herbs in Food on ScienceDirect