| Description |
xix, 464 pages : illustrations ; 24 cm |
| Series |
Contemporary food engineering ; 5 |
|
Contemporary food engineering ; 5
|
| Contents |
Extraction and purification of bioactive compounds -- Steam distillation applied to food industry -- Distillation applied to the processing of spirits and aromas -- Low pressure solvent extraction (solid-liquid extraction, microwave assisted, and ultrasound) from condimentary plants -- Liquid-liquid extraction (LLE) applied to the processing of vegetable oil -- Supercritical and pressurized fluid extraction applied to the food industry -- Concentration of bioactive compounds by adsorption/desorption |
| Summary |
"The demand for bioactive compounds continues to grow rapidly as companies race to develop functional foods and nutraceuticals. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, this book details the engineering aspects of the processes used to extract bioactive compounds from their sources. Each chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a literature review, and application examples. Major topics that are covered in the text include low- and high-pressure solvent extraction from vegetable matrices and liquid-liquid extraction and absorption."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Extraction (Chemistry)
|
|
Food industry and trade.
|
| Author |
Meireles, M. Angela A.
|
| LC no. |
2008025560 |
| ISBN |
1420062379 (hbk.) |
|
9781420062373 (hbk.) |
|
