Ingredients Extraction by Physicochemical Methods in Food : Volume 4 Paperback / softback
Edited by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Mat Grumezescu, Alina Maria (Botany and Microbiology Department, Faculty of Biology, University of Bucharest Holban
Part of the Handbook of Food Bioengineering series
Paperback / softback
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Description
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.
Information
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Out of StockMore expected soonContact us for further information
- Format:Paperback / softback
- Pages:638 pages
- Publisher:Elsevier Science Publishing Co Inc
- Publication Date:27/07/2017
- Category:
- ISBN:9780128115213
£118.00
£88.43
Information
-
Out of StockMore expected soonContact us for further information
- Format:Paperback / softback
- Pages:638 pages
- Publisher:Elsevier Science Publishing Co Inc
- Publication Date:27/07/2017
- Category:
- ISBN:9780128115213