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Extracting Bioactive Compounds for Food Products
Theory and Applications
310,95 €
+ 621 points
Description
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods - a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, Extracting Bioactive Compounds for Food Products: Theory and Applications details the engineering aspects of the processes used to extract bioactive compounds from their food sources.
Covers Bioactive Compounds Found in Foods, Cosmetics, and Pharmaceuticals
Each well-developed chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a state-of-the-art literature review, and replicable case studies of extraction processes. This authoritative reference examines a variety of established and groundbreaking extraction processes including:
- Steam distillation
- Low-pressure solvent extraction
- Liquid-liquid extraction
- Supercritical and pressurized fluid extraction
- Adsorption and desorption
The acute view of thermodynamic, mass transfer, and economical engineering provided in this book builds a foundation in the processes used to obtain high-quality bioactive extracts and purified compounds. Going beyond the information traditionally found in unit operations reference books, Extracting Bioactive Compounds for Food Products: Theory and Applications demonstrates how to successfully optimize bioactive compound extraction methods and use them to create new and better natural food options.
Spécifications
Parties prenantes
- Editeur:
Contenu
- Nombre de pages :
- 484
- Langue:
- Anglais
- Collection :
Caractéristiques
- EAN:
- 9781420062373
- Date de parution :
- 01-12-08
- Format:
- Livre relié
- Format numérique:
- Genaaid
- Dimensions :
- 165 mm x 234 mm
- Poids :
- 816 g
