Hoppa till sidans huvudinnehåll

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds

Häftad, Engelska, 2024

AvPaulo Eduardo Sichetti Munekata,Spain) Sichetti Munekata, Paulo Eduardo (Postdoctoral Researcher, Meat Technology Centre of Galicia (CTC), Ourense

1 819 kr

Beställningsvara. Skickas inom 7-10 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications.

Chapters in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. Jos� Manuel Lorenzo and authored by a team of global experts in the field.



  • Thoroughly explains the technologies applied in the extraction of bioactive compounds from different sources
  • Covers the fundamentals and latest developments for each technology, along with the main bioactive compounds
  • Discusses, in detail, the aspects of extraction technologies and strategies to obtain extracts rich in bioactive compounds

Produktinformation

Tillhör följande kategorier

Hoppa över listan

Du kanske också är intresserad av

Berry Fruits

Karaca,Asli Ca, Asli Can Karaca, Esra Capanoglu guven, Turkey) Karaca, Asli Can (Associate Professor, Department of Food Engineering at Istanbul Technical University, Turkey) guven, Esra Capanoglu, Ph.D. (Istanbul Technical University (ITU), Department of Food Engineering, Esra Capanoglu Guven

Häftad

2 229 kr

Emerging Green Processing Technologies for Beverages

Waghmare,Roj, Roji Waghmare, Manoj Kumar, India) Waghmare, Roji, PhD (Institute of Chemical Technology, Mumbai, India) Kumar, Manoj (Scientist, Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology

Häftad

2 229 kr

Food Industry 4.0

Abdo Hassoun, Syria) Hassoun, Abdo, PhD (Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France ; Faculty of Agricultural Engineering, University of Aleppo, Aleppo

Häftad

1 819 kr

Food Lipids

Jose M. Lorenzo, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Francisco J. Barba, Rub�n Dom�nguez, Rubén Domínguez, Spain) Lorenzo, Jose M. (Head of Research, Meat Technology Centre of Galicia, Ourense, Spain) Sichetti Munekata, Paulo Eduardo (Postdoctoral Researcher, Meat Technology Centre of Galicia (CTC), Ourense, Spain) Pateiro, Mirian (Researcher, Centro Tecnologico de la Carne de Galicia, Ourense, PhD (Universitat de Valencia) Barba, Francisco J., Spain) Dominguez, Ruben (Researcher, Centro Tecnologico de la Carne de Galicia, Ourense, Paulo Eduardo Sichetti Munekat

Häftad

2 449 kr

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Francisco J. Barba, Giancarlo Cravotto, Farid Chemat, Jos� Manuel Lorenzo, Paulo Eduardo Sichetti Munekata?, José Manuel Lorenzo, Paulo Eduardo Sichetti Munekata︎, Spain) Barba, Francisco J., Ph.D. (University of Valencia, Italy) Cravotto, Giancarlo (Department of Drug Science and Technology, University of Turin, Green Extraction Team) Chemat, Farid (Universite d’Avignon et des Pays du Vaucluse, INRA, UMR 408, Spain) Lorenzo, Jose Manuel (Associate Professor, University of Vigo, Spain) Sichetti Munekata, Paulo Eduardo (Meat Technology Center of Galicia, Ourense

Häftad

1 809 kr