Ingredients Extraction By Physicochemical Methods In Food

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 638 pages
File Size : 42,6 Mb
Release : 2017-07-26
Category : Technology & Engineering
ISBN : 9780128112021

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Ingredients Extraction by Physicochemical Methods in Food by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

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

Author : Alexandru Mihai Grumezescu
Publisher : Unknown
Page : 640 pages
File Size : 44,6 Mb
Release : 2017
Category : Electronic
ISBN : 0128112018

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Ingredients Extraction by Physicochemical Methods in Food by Alexandru Mihai Grumezescu Pdf

Author : Tanmay Sarkar,Siddhartha Pati
Publisher : Springer Nature
Page : 480 pages
File Size : 53,7 Mb
Release : 2024-01-13
Category : Technology & Engineering
ISBN : 9781071636015

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Bioactive Extraction and Application in Food and Nutraceutical Industries by Tanmay Sarkar,Siddhartha Pati Pdf

This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Author : Megh R. Goyal,N. Veena,Ritesh B. Watharkar
Publisher : CRC Press
Page : 358 pages
File Size : 44,8 Mb
Release : 2023-03-10
Category : Technology & Engineering
ISBN : 9781000577709

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Novel Processing Methods for Plant-Based Health Foods by Megh R. Goyal,N. Veena,Ritesh B. Watharkar Pdf

This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.

Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Publisher : CRC Press
Page : 368 pages
File Size : 42,6 Mb
Release : 2019-09-09
Category : Science
ISBN : 9781000546842

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Green Extraction and Valorization of By-Products from Food Processing by Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez Pdf

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Author : Noelia Betoret,Ester Betoret
Publisher : Academic Press
Page : 216 pages
File Size : 40,5 Mb
Release : 2020-01-31
Category : Political Science
ISBN : 9780128182949

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Sustainability of the Food System by Noelia Betoret,Ester Betoret Pdf

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability. Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability. Addresses global sustainability as a three-dimensional concept Describes the use and recovery of crops with high content in bioactive compounds as a preliminary and necessary step to achieve food sovereignty Presents advances in the development of environmentally friendly food processes that reduce and revalue food waste and byproducts Considers the development of functional foods with innovative food technologies that increase the bioavailability of nutrients and bioactive compounds to achieve social and economic sustainability

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 518 pages
File Size : 40,7 Mb
Release : 2017-08-04
Category : Technology & Engineering
ISBN : 9780128111994

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Microbial Production of Food Ingredients and Additives by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications. Provides various research examples on how microbial production can improve food by lactic acid bacteria Presents information on how microorganisms may be utilized to produce high quantity and quality therapeutic food ingredients used for human and animal food Includes numerous applications to provide a broad perspective on the benefits of microbial production and how they are an alternative to chemical production and purification of ingredients

Author : Nikolai Lebovka,Eugene Vorobiev,Farid Chemat
Publisher : CRC Press
Page : 572 pages
File Size : 48,9 Mb
Release : 2011-09-26
Category : Science
ISBN : 9781439845936

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Enhancing Extraction Processes in the Food Industry by Nikolai Lebovka,Eugene Vorobiev,Farid Chemat Pdf

Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories. The book begins with an overview of solvent extraction technology. It examines pulsed electric fields and their effect on food engineering, and the potential and limitations of microwave-assisted extraction. It explores diffusion processes and reviews what is known about electrical discharge processes in the extraction of biocompounds. Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. It reviews recent developments in supercritical CO2 extraction of food and food products, describes the pressurized hot water extraction (PHWE) process, and examines future trends for PHWE. The book also examines essential oil extraction, and the tools and techniques of high pressure-assisted extraction. The authors demonstrate its application using litchi and longan fruits as examples. The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction. The book concludes with a chapter on the treatment of soybeans through enzyme-assisted aqueous processing, examining the economics involved as well as the development of the process. A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field.

Author : M. Angela A. Meireles
Publisher : CRC Press
Page : 486 pages
File Size : 50,9 Mb
Release : 2008-12-16
Category : Technology & Engineering
ISBN : 9781420062397

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Extracting Bioactive Compounds for Food Products by M. Angela A. Meireles Pdf

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, Ext

Author : Seid Mahdi Jafari,Roberto Castro-Muñoz
Publisher : Springer Nature
Page : 479 pages
File Size : 55,5 Mb
Release : 2022-03-11
Category : Technology & Engineering
ISBN : 9783030846435

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Membrane Separation of Food Bioactive Ingredients by Seid Mahdi Jafari,Roberto Castro-Muñoz Pdf

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.

Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
Publisher : CRC Press
Page : 258 pages
File Size : 46,5 Mb
Release : 2021-11-25
Category : Technology & Engineering
ISBN : 9781000353662

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Handbook of Research on Food Processing and Preservation Technologies by Megh R. Goyal,Preeti Birwal,Monika Sharma Pdf

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Author : N. Veena,Megh R. Goyal,Ritesh B. Watharkar
Publisher : CRC Press
Page : 370 pages
File Size : 44,5 Mb
Release : 2023-08-04
Category : Technology & Engineering
ISBN : 9781000735598

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Novel and Alternative Methods in Food Processing by N. Veena,Megh R. Goyal,Ritesh B. Watharkar Pdf

This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.

Author : Charanjit Singh Riar,Parmjit Singh Panesar
Publisher : Unknown
Page : 0 pages
File Size : 49,6 Mb
Release : 2024
Category : Bioactive compounds
ISBN : 1774914999

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Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources by Charanjit Singh Riar,Parmjit Singh Panesar Pdf

"This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, their profile, and physicochemical aspects of bioactive compounds and nutraceuticals from natural sources. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations. The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments sources and from microbial sources. Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects provides valuable insight for food technologists and those in related areas of research. This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors"--

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 612 pages
File Size : 53,8 Mb
Release : 2018-02-13
Category : Technology & Engineering
ISBN : 9780128114971

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Food Control and Biosecurity by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. Identifies the latest import/export regulations related to food control and biosecurity Provides detection and analysis methods to ensure a safe food supply Presents risk assessment tools and prevention strategies for food safety and process control

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 514 pages
File Size : 44,7 Mb
Release : 2017-11-03
Category : Technology & Engineering
ISBN : 9780128112632

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Microbial Contamination and Food Degradation by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems