Ingredients Extraction by Physicochemical Methods in Food, Volume 4 (Paperback)

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.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Handbook of Food Bioengineering
Release date:	July 2017
First published:	2017
Editors:	Alexandru Mihai Grumezescu • Alina Maria Holban
Dimensions:	235 x 191 x 37mm (L x W x T)
Format:	Paperback
Pages:	638
ISBN-13:	978-0-12-811521-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-811521-1
Barcode:	9780128115213

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