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Extracting Bioactive Compounds for Food Products: Theory and Applications book cover

1st Edition

Extracting Bioactive Compounds for Food Products Theory and Applications

Edited By M. Angela A. Meireles Copyright 2008
484 Pages 183 B/W Illustrations
by CRC Press

464 Pages
by CRC Press
Also available as eBook on:
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods – a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, Extracting Bioactive Compounds for Food Products:... Read more

Extraction and Purification of Bioactive Compounds, M. Angela A. Meireles
Steam Distillation Applied to the Food Industry, M. Angela A. Meireles
Distillation Applied to the Processing of Spirits and Aromas, Antonio J. A. Meirelles, Eduardo A. C. Batista, Helena F. A. Scanavini, Fábio R. M. Batista, Roberta Ceriani, and Luiz F. L. Lima, Jr.
Low-Pressure Solvent Extraction (Solid–Liquid Extraction, Microwave Assisted and Ultrasound Assisted) from Condimentary Plants, Thais M. Takeuchi, Camila G. Pereira, Mara E. M. Braga, Mário R. Maróstica, Jr., Patrícia F. Leal, and M. Angela A. Meireles
Liquid–Liquid Extraction Applied to the Processing of Vegetable Oil, Eduardo A. C. Batista, Antonio J. A. Meirelles, Christianne E. C. Rodrigues, and Cintia B. Gonçalves
Supercritical and Pressurized Fluid Extraction Applied to the food industry, M. Angela A. Meireles
Concentration of Bioactive Compounds by Adsorption/Desorption, Lourdes Calvo and María José Cocero

Biography

M. Angela A. Meireles

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