Başlık:
Enhancing extraction processes in the food industry
Yazar:
Lebovka, N. I. (Nikola? Ivanovich)
ISBN:
9781439845950
Yayın Bilgileri:
Boca Raton : CRC Press, 2012.
Fiziksel Tanımlama:
xl, 532 p. : ill. (some col.).
Seri:
Contemporary food engineering
Seri Başlığı:
Contemporary food engineering
İçerik:
ch. 1. Introduction to extraction in food processing / Philip J. Lloyd and Jessy van Wyk -- ch. 2. Pulse electric field-assisted extraction / Eugene Vorobiev and Nikolai I. Lebovka -- ch. 3. Microwave-assisted extraction / Mara̕ Dolores Luque de Castro and Feliciano Priego-Capote -- ch. 4. Ultrasonically assisted diffusion processes / Zbigniew J. Dolatowski and Dariusz M. Stasiak -- ch. 5. Pulsed electrical discharges : principles and application to extraction of biocompounds / Nadia Boussetta ... [et al.] -- ch. 6. Combined extraction techniques / Farid Chemat and Giancarlo Cravotto -- ch. 7. Supercritical fluid extraction in food processing / Rakesh K. Singh and Ramesh Y. Avula -- ch. 8. Pressurized hot water extraction and processing / Charlotta Turner and Elena Ibaęz -- ch. 9. Instant controlled pressure drop technology in plant extraction processes / Karim Salim Allaf ... [et al.] -- ch. 10. High pressure-assisted extraction : method, technique, and application / Krishna Murthy Nagendra Prasad ... [et al.] -- ch. 11. Extrusion-assisted extraction : alginate extraction from macroalgae by extrusion process / Peggy Vauchel ... [et al.] -- ch. 12. Gas-assisted mechanical expression of oilseeds / Paul Willems and Andr ̌B. de Haan -- ch. 13. Mechanochemically assisted extraction / Oleg I. Lomovsky and Igor O. Lomovsky -- ch. 14. Reverse micellar extraction of bioactive compounds for food products / A.B. Hemavathi, H. Umesh Hebbar, and Karumanchi S.M.S. Raghavarao --ch. 15. Aqueous two-phase extraction of enzymes for food processing / M.C. Madhusudhan, M.C. Lakshmi, and Karumanchi S.M.S. Raghavarao -- ch. 16. Enzyme-assisted aqueous extraction of oilseeds / Stephanie Jung ... [et al.].
Özet:
"Providing a clear description of different extraction methods, tools, and techniques, this book reviews modern approaches that enhance each extraction process. The text presents both classical and emerging extraction processes applied in food manufacture as well as the fundamentals of extraction and mechanical destruction techniques applied to plant materials and biosuspensions. The author discusses new results and methods related to bio- and supercritical fluid assisted extraction, extraction assisted by power ultrasonic, microwaves, induction heating, pulsed electric fields, arc discharge, ohmic heating, extrusion and vacuum, and various combined methods"-- Provided by publisher.
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