Extracting Bioactive Compounds for Food Products: Theory and Applications: 5 (Contemporary Food Engineering)

Meireles, M. A. A.

ISBN 10: 1420062379 / ISBN 13: 9781420062373

Published by CRC Press, 2009

About this Item

This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9781420062373.

Seller Inventory # 5813152

Bibliographic Details

• Title: Extracting Bioactive Compounds for Food Products: Theory and Applications: 5 (Contemporary Food Engineering)
• Publisher: CRC Press
• Publication Date: 2009
• Language: English
• ISBN 10: 1420062379
• ISBN 13: 9781420062373
• Binding: Hardcover
• Condition: Good
• Weight: 900 grams
• Seller catalogs:
  • Food Science

About this title

Synopsis

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.

About the Author

M. Angela A. Meireles