Item type | Location | Call number | Status | Date due | Barcode |
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BOOKS |
CSIR-Institute of Himalayan Bioresource Technology
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664.4 (Browse shelf) | Available | 4909 |
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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