Extracting Bioactive Compounds for Food Products: Theory and Applications (Contemporary Food Engineering)

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.

Contents 
Chapter 1 Extraction and Purification of Bioactive Compounds
Chapter 2 Steam Distillation Applied to the Food Industry
Chapter 3 Distillation Applied to the Processing of Spirits and Aromas
Chapter 4 Low-Pressure Solvent Extraction (Solid-Liquid Extraction, Microwave Assisted, and Ultrasound Assisted) from Condimentary Plants
Chapter 5 Liquid-Liquid Extraction Applied to the Processing of Vegetable Oil
Chapter 6 Supercritical and Pressurized Fluid Extraction Applied to the Food Industry
Chapter 7 Concentration of Bioactive Compounds by Adsorption/Desorption
Index 441

Product Details

• Hardcover: 464 pages
• Publisher: CRC Press; 1 edition (December 16, 2008)
• Language: English
• ISBN-10: 1420062379
• ISBN-13: 978-1420062373
• Product Dimensions: 9.2 x 6.1 x 1.3 inches

List Price: $185.95

Tags: Food Compounds