Extracting Bioactive Compounds For Food Products - Meireles M. Angela A. (Curatore) | Libro Crc Press 12/2008 - HOEPLI.it


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meireles m. angela a. (curatore) - extracting bioactive compounds for food products

Extracting Bioactive Compounds for Food Products Theory and Applications




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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 12/2008
Edizione: 1° edizione





Note Editore

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.




Sommario

Extraction and Purification of Bioactive Compounds, M. Angela A. MeirelesSteam Distillation Applied to the Food Industry, M. Angela A. MeirelesDistillation Applied to the Processing of Spirits and Aromas, Antonio J. A. Meirelles, Eduardo A. C. Batista, Helena F. A. Scanavini, Fábio R. M. Batista, Roberta Ceriani, and Luiz F. L. Lima, Jr.Low-Pressure Solvent Extraction (Solid–Liquid Extraction, Microwave Assisted and Ultrasound Assisted) from Condimentary Plants, Thais M. Takeuchi, Camila G. Pereira, Mara E. M. Braga, Mário R. Maróstica, Jr., Patrícia F. Leal, and M. Angela A. MeirelesLiquid–Liquid Extraction Applied to the Processing of Vegetable Oil, Eduardo A. C. Batista, Antonio J. A. Meirelles, Christianne E. C. Rodrigues, and Cintia B. GonçalvesSupercritical and Pressurized Fluid Extraction Applied to the food industry, M. Angela A. MeirelesConcentration of Bioactive Compounds by Adsorption/Desorption, Lourdes Calvo and María José Cocero







Altre Informazioni

ISBN:

9781420062373

Condizione: Nuovo
Collana: Contemporary Food Engineering
Dimensioni: 9.25 x 6.125 in Ø 1.80 lb
Formato: Copertina rigida
Illustration Notes:183 b/w images, 68 tables and 234 equations
Pagine Arabe: 464






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