Extracting Bioactive Compounds for Food Products: Theory and Applications, 1st Edition (Hardback) book cover

Extracting Bioactive Compounds for Food Products

Theory and Applications, 1st Edition

Edited by M. Angela A. Meireles

CRC Press

464 pages | 183 B/W Illus.

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Hardback: 9781420062373
pub: 2008-12-16
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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: Theory and Applications details the engineering aspects of the processes used to extract bioactive compounds from their food sources.

Covers Bioactive Compounds Found in Foods, Cosmetics, and Pharmaceuticals

Each well-developed chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a state-of-the-art literature review, and replicable case studies of extraction processes. This authoritative reference examines a variety of established and groundbreaking extraction processes including:

  • Steam distillation
  • Low-pressure solvent extraction
  • Liquid-liquid extraction
  • Supercritical and pressurized fluid extraction
  • Adsorption and desorption

The acute view of thermodynamic, mass transfer, and economical engineering provided in this book builds a foundation in the processes used to obtain high-quality bioactive extracts and purified compounds. Going beyond the information traditionally found in unit operations reference books, Extracting Bioactive Compounds for Food Products: Theory and Applications demonstrates how to successfully optimize bioactive compound extraction methods and use them to create new and better natural food options.

Table of Contents

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

About the Series

Contemporary Food Engineering

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