Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications - Softcover

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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.

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Nature offers us foods and wellness through food ingredients, as well as spices and bioactive compounds that are functional from a nutritive and technological point of view. Used in food or food supplements, they are processed using different technologies or biotechnologies trying to maintain as much as possible the nutritive and bioactive compounds, aroma, preservative compounds and natural colorants. Over the last years, researchers have investigated these issues, whereas the developments of applications in foods from aromatic and medicinal herbs (and respective bioactive compounds) have attracted great interest.

Aromatic Herbs in Food: Bioactive Compounds, Processing and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. It covers the most trend topics of herbs applications, giving emphasis in 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 (e.g. cryogenic grinding, drying, microwave), 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, herb species used in cheese and detection of herbs and spices fraud.

The book aims at food scientists, technologists, engineers and chemists working in the whole food science field; besides nutrition researchers working food applications and food processing as well as those who are interested in the development of innovative products and functional foods.