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Academic Press Application of Emerging Technologies and Strategies to Extract Bioactive Compounds (Developments in Food Quality and Safety)

Name: Application of Emerging Technologies and Strategies to Extract Bioactive Compounds (Developments in Food Quality and Safety)
Brand: Academic Press
Price: 101.49 GBP
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Cooking Equipment

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Description

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications. Chapters in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the field. Thoroughly explains the technologies applied in the extraction of bioactive compounds from different sources Covers the fundamentals and latest developments for each technology, along with the main bioactive compounds Discusses, in detail, the aspects of extraction technologies and strategies to obtain extracts rich in bioactive compounds

Product Specifications

Brand: Academic Press
Format: paperback
ASIN: 0443189757
Category: Books > Subjects > Food & Drink > Cooking Equipment
Domain: Amazon UK
Release Date: 01 November 2024
Listed Since: 24 May 2023

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Academic Press Application of Emerging Technologies and Strategies to Extract Bioactive Compounds (Developments in Food Quality and Safety)

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