Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds.
| ISBN: | 9780128115213 |
| Publication date: | 27th July 2017 |
| Author: | Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu |
| Publisher: | Academic Press Inc an imprint of Elsevier Science Publishing Co Inc |
| Format: | Paperback |
| Pagination: | 638 pages |
| Series: | Handbook of Food Bioengineering |
| Genres: |
Food and beverage technology |