Extracting Bioactive Compounds for Food Products: Theory and by M. Angela A. Meireles

By M. Angela A. Meireles

The call for for sensible meals and neutraceuticals is at the upward push, leaving product improvement businesses racing to enhance bioactive compound extraction tools – a key component to practical meals and neutraceuticals improvement. From demonstrated techniques akin to steam distillation to rising suggestions like supercritical fluid know-how, Extracting Bioactive Compounds for nutrients items: idea and Applications information the engineering facets of the methods used to extract bioactive compounds from their nutrition sources.

Covers Bioactive Compounds present in meals, Cosmetics, and Pharmaceuticals

Each well-developed bankruptcy offers the basics of shipping phenomena and thermodynamics as they relate to the method defined, a state of the art literature evaluation, and replicable case reports of extraction techniques. This authoritative reference examines numerous demonstrated and groundbreaking extraction procedures including:

  • Steam distillation
  • Low-pressure solvent extraction
  • Liquid-liquid extraction
  • Supercritical and pressurized fluid extraction
  • Adsorption and desorption

The acute view of thermodynamic, mass move, and within your means engineering supplied during this publication builds a origin within the techniques used to procure high quality bioactive extracts and purified compounds. Going past the data regularly present in unit operations reference books, Extracting Bioactive Compounds for nutrients items: conception and functions demonstrates find out how to effectively optimize bioactive compound extraction tools and use them to create new and higher typical meals options.

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Extracting Bioactive Compounds for Food Products: Theory and Applications

The call for for practical meals and neutraceuticals is at the upward push, leaving product improvement businesses racing to enhance bioactive compound extraction tools – a key element of useful meals and neutraceuticals improvement. From proven tactics resembling steam distillation to rising options like supercritical fluid expertise, Extracting Bioactive Compounds for meals items: concept and functions info the engineering elements of the techniques used to extract bioactive compounds from their meals resources.

Extra info for Extracting Bioactive Compounds for Food Products: Theory and Applications

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1 of History and origin in plants production analysis. New York: Krieger Publishing. 2. Ullmann. 2007. Flavors and fragrances: Essential oils. In Ullmann’s encyclopedia of industrial chemistry. Hoboken, NJ: John Wiley & Sons. 3. , Jr. 1983. Essential oils. In Encyclopedia of chemical processing and design, Vol. 19, edited by J. J. McKetta, 352–381. New York: Marcel Dekker–Taylor & Francis–CRC. indd 17 11/11/08 8:25:55 PM 18 Extracting Bioactive Compounds for Food Products 4. Mookherjee, B. , and R.

Jr. 1983. Essential oils. In Encyclopedia of chemical processing and design, Vol. 19, edited by J. J. McKetta, 352–381. New York: Marcel Dekker–Taylor & Francis–CRC. indd 17 11/11/08 8:25:55 PM 18 Extracting Bioactive Compounds for Food Products 4. Mookherjee, B. , and R. Wilson. 2001. Oils essential. In Kirk-Othmer encyclopedia of chemical technology, ECT (CD) Vol. 17. New York: John Wiley & Sons. 5. Masango, P. 2005. Cleaner production of essential oils by steam distillation. Journal of Cleaner Production 13:833–839.

The reactions were modeled as of order “zero,” with their constants following the Arrhenius’ law. Tubaileh et al. [7] did not specify which fatty acid and fatty alcohol were produced during the decomposition of these waxes, but Przybylski et al. [24] found different fatty alcohol chain lengths in the analysis of sediments isolated from bottled canola oil. Among them, the main fractions were 22, 24, 26, and 28 carbon atoms. 1 (463 K and 1 h, 463 K and 3 h, 478 K and 1 h, 478 K and 3 h, 493 K and 1 h, 493 K and 1 h, 493 K and 3 h, and 508 K and 1 h).

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