Ingredients Extraction by Physicochemical Methods in Food

Name: Ingredients Extraction by Physicochemical Methods in Food
Brand: Elsevier Science Publishing Co Inc
SKU: 9780128115213
Price: 50389 HUF
Availability: InStock

Szerző: Alexandru Grumezescu

Nyelv:

Kötés: Puha kötésű

Kiadó: Elsevier Science Publishing Co Inc

Elérhetőség: Kiadói készleten rendelésre

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Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook...

Információk a könyvről

Szerző

Alexandru Grumezescu

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2017

oldal

638

EAN

9780128115213

ISBN

0128115211

Enbook ID

16247197

Kiadó

Elsevier Science Publishing Co Inc

Súly

1288

Méretek

191 x 235 x 37

Teljes leírás

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 extractionPresents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foodsIncludes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

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Ingredients Extraction by Physicochemical Methods in Food

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