This new book reports on the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into their characterization, validation, and transformation into novel products. Discussing the nutraceutical potential of plant-based functional foods and compounds, the book considers millets, cereals, fruits, vegetables as well as spices, herbs, and aromatic plants for potential health-promoting qualities.
This new volume, Functional Compounds and Foods of Plant Origin, provides some new information that will be valuable to scientists, researchers, and professionals involved in the development of nutraceutical and functional foods and beverages. food industry
