Extracting Bioactive Compounds for Food Products: Theory and Applications

by M. Angela A. Meireles (Editor)

Overview

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, Ext

Product Details

ISBN-13:	9781040078419
Publisher:	CRC Press
Publication date:	12/16/2008
Series:	Contemporary Food Engineering
Sold by:	Barnes & Noble
Format:	eBook
Pages:	464
File size:	22 MB
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Table of Contents

Extraction and Purification of Bioactive Compounds. Steam Distillation Applied to the Food Industry. Distillation Applied to the Processing of Spirits and Aromas. Low-Pressure Solvent Extraction (Solid-Liquid Extraction, Microwave Assisted and Ultrasound Assisted) from Condimentary Plants. Liquid-Liquid Extraction Applied to the Processing of Vegetable Oil. Supercritical and Pressurized Fluid Extraction Applied to the Food Industry. Concentration of Bioactive Compounds by Adsorption/Desorption.