Aromatic Herbs in Food

Bioactive Compounds, Processing, and Applications

Charis Galanakis
Elsevier S&T
462 pages
ISBN: 978-0128227169
February 2021

This book explores three critical dimensions: properties of bioactive compounds, recovery, and applications. It covers the most trending topics in herbs’ applications, emphasizing 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, applications as food supplements for weight loss, usage in active food packaging, and much more.