Applications of Supercritical Fluid Extraction in Food Processing

Preservation of food is a top priority in today's food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products. Super critical fluid extraction is a process that is a "green" method that allows rapid extraction of bioactive compounds at reduced cost. This new volume, Applications of Supercritical Fluid Extraction in Food Processing, investigates the various technologies within this extraction process, starting with an introduction and proceeding on to the design, application for quality, and regulatory aspects. A wide range of research demonstrating the successful application of this method in different food products, ranging from, milk, meat, fish, grains, fruits and vegetables, and other foods, is discussed. This volume illustrates the design advances and applications of supercritical fluid extraction.It discusses the opportunities and challenges, properties, chemistry fluids, operating conditions and yield, modeling of supercritical fluid extraction, analytical applications, chromatography, micro- and nano-scale materials, extraction of phytochemicals from plants application in fruits, vegetables, spices, herbs, oilseeds, food byproducts, and more. Offering in-depth knowledge and understanding of supercritical fluid extraction technologies in food processing and their application in food, this book volume will be of value and use to scientists, researchers, growers, faculty students, and food processing industry professionals for food processing and quality aspects of food products.