Extracting Bioactive Compounds for Food Products  Theory and Applications Cover

Extracting Bioactive Compounds for Food Products: Theory and Applications

ISBN/ASIN: 1420062379,9781420062373 | 2008 | English | pdf | 464/485 pages | 10.4 Mb
Publisher: CRC Press | Author: M. Angela A. Meireles | Edition: 1

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.

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