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040			_cIHBT
041			_hENG
082			_a664.4
100			_aMeireles, M Angela A. [Ed.] _97947
245			_aExtracting Bioactive Compounds for Food Products: Theory and Applications _cEdited by M. Angela A. Meireles
260			_aBoca Raton _bCRC Press _c2009
300			_axix, 464p.
440			_aContemporary Food Engineering Series _97948
500			_aThe 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.
650			_aExtraction (Chemistry) _97949
650			_aFood industry and trade _92852
650			_aBioactive Compounds _92727
650			_aPlant Extracts _97950
650			_aFood-Processing Industry _97951
650			_aFood Technology _97952
650			_aFood Science _95592
650			_aIsolation & Purification _93864
856			_uhttp://www.loc.gov/catdir/toc/ecip0820/2008025560.html _yTable of contents only
942			_cBOOK _2ddc
999			_c4884 _d4884
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4884 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4884