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Handbook Of Food Bioengineering Volume 4 Ingredients Extraction By Physicochemical Methods In Food Paperback Alexandru Grumezescu Alina Maria Holban

  • SKU: BELL-7166768
Handbook Of Food Bioengineering Volume 4 Ingredients Extraction By Physicochemical Methods In Food Paperback Alexandru Grumezescu Alina Maria Holban
$ 31.00 $ 45.00 (-31%)

4.1

90 reviews

Handbook Of Food Bioengineering Volume 4 Ingredients Extraction By Physicochemical Methods In Food Paperback Alexandru Grumezescu Alina Maria Holban instant download after payment.

Publisher: Academic Press
File Extension: PDF
File size: 19.39 MB
Pages: 638
Author: Alexandru Grumezescu; Alina Maria Holban
ISBN: 9780128115213, 0128115211
Language: English
Year: 2017
Edition: Paperback
Volume: 4

Product desciption

Handbook Of Food Bioengineering Volume 4 Ingredients Extraction By Physicochemical Methods In Food Paperback Alexandru Grumezescu Alina Maria Holban by Alexandru Grumezescu; Alina Maria Holban 9780128115213, 0128115211 instant download after payment.

Ingredients Extraction by Physico-chemical Methods, Volume Four,the latest release in theHandbook of Food Bioengineeringseries, 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 extraction
Presents various methods for food component analysis to evaluate structure function relations in changing environments
Discusses the importance of enzymes during processing and storage of foods
Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

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