Sinopse

This book details the engineering aspects of Bioactive Compound Extraction Processes. 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. This title 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.

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