Extracting Bioactive Compounds for Food Products

Extracting Bioactive Compounds for Food Products
Theory and Applications

Author: M. Angela A. Meireles
ISBN: 9781420062373
Pages: 464
Format: 16 Χ 23
Binding: Hardback
Pub. Year: 2008


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.