Ingredients Extraction by Physicochemical Methods in Food

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Ingredients Extraction by Physicochemical Methods in Food by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128112021
Publisher: Elsevier Science Publication: July 26, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780128112021
Publisher: Elsevier Science
Publication: July 26, 2017
Imprint: Academic Press
Language: English

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.

  • Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction
  • Presents various methods for food component analysis to evaluate structure function relations in changing environments
  • Discusses the importance of enzymes during processing and storage of foods
  • Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Soft Drink and Fruit Juice Problems Solved by
Cover of the book An Interactive History of the Clean Air Act by
Cover of the book Solar Energy, Photovoltaics, and Domestic Hot Water by
Cover of the book Navigating Academia: A Guide for Women and Minority STEM Faculty by
Cover of the book Emerging Applications of Nanoparticles and Architectural Nanostructures by
Cover of the book Emerging Membrane Technology for Sustainable Water Treatment by
Cover of the book Wind Energy Engineering by
Cover of the book Advances in Morphogenesis by
Cover of the book Structural Biology Using Electrons and X-rays by
Cover of the book Zebrafish at the Interface of Development and Disease Research by
Cover of the book The Fish Immune System: Organism, Pathogen, and Environment by
Cover of the book MICRO 2016: Fate and Impact of Microplastics in Marine Ecosystems by
Cover of the book Cellular Telephones and Pagers by
Cover of the book Fundamentals of the Theory of Computation: Principles and Practice by
Cover of the book Progress in Nucleic Acid Research and Molecular Biology by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy