Plant Extracts: Applications in the Food Industry

Table of Contents

1. Sources of plant extracts 2. Extraction techniques for plant extracts 3. Chemistry of plant extracts 4. Encapsulation techniques for plant extracts 5. Stability of plant extracts 6. Plant extracts as antimicrobials 7. Plant extracts as preservatives 8. Plant extracts as nutrient enhancers 9. Plant extracts as flavoring agents 10. Plant extracts as coloring agents 11. Plant extracts as enzymes 12. Plant extracts as packaging aid 13. Health benefits of plant extracts 14. Opportunities and challenges of plant extracts to use in food applications

Authors

Shabir Ahmad Mir Assistant Professor, Department of Food Science and Technology, Government College for Women (Cluster University Srinagar), India. Shabir Ahmad Mir (Ph.D) is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous international papers and book chapters, and has edited two books. In addition to his close association with many scientific organizations in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. During his PhD work, he has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. M. A. Road, Srinagar, Jammu and Kashmir, India. Annamalai Manickavasagan Associate Professor, School of Engineering, University of Guelph. Dr. Annamalai Manickavasagan is an Associate Professor of Food Technology at the School of Engineering, University of Guelph, Canada. He is Vice President - Technical for the Canadian Society for Bioengineering (CSBE). His research is focused on improving the availability of safe and healthy food. Key areas of focus include bioimaging techniques for food quality and safety and processing and product development for health and wellness including pulses and legumes. Manzoor Ahmad Shah Assistant Professor, Government Degree College for Women, Anantnag, Jammu and Kashmir, India. Manzoor Ahmad Shah (Ph.D) is an Assistant Professor at the Government Degree College for Women, Anantnag, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from Pondicherry University, Puducherry, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme. Dr. Shah has more than 30 publications in internationally reputed journals and 10 book chapters. He is an active reviewer for the journals-LWT-Food Science & Technology, Food Packaging and Shelf life, Food Research International and many other scientific journals of repute. He has attended several national and international conferences, workshops and seminars.