Extracting Bioactive Compounds for Food Products: Theory and Applications (Contemporary Food Engineering) By: M Angela A Meireles

Author: M Angela a Meireles

This book details the engineering aspects of Bioactive Compound Extraction Processes. 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. This title 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, and 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.

11M	Extracting Bioactive Compounds for Food Products - Theory and Applications (2009).pdf
11M	total