عنوان

Ingredients extraction by physicochemical methods in food /

شابک

0128112026

شابک

9780128112021

شابک اشتباه

0128115211

شابک اشتباه

9780128115213

عنوان اصلي

Ingredients extraction by physicochemical methods in food /

نام عام مواد

[Book]

نام نخستين پديدآور

edited by Alexandru Mihai Grumezescu, Alina Maria Holban

محل نشرو پخش و غیره

London :

نام ناشر، پخش کننده و غيره

Academic Press,

تاریخ نشرو بخش و غیره

2017.

تاریخ نشرو بخش و غیره

©2017

نام خاص و کميت اثر

1 online resource (xxiv, 613 pages)

عنوان فروست

Handbook of food bioengineering ;

مشخصه جلد

v. 4

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Methods for extractions of value-added nutraceuticals from lignocellulosic wastes and their health application / Siddharth Vats -- Modern extraction techniques for drugs and medicinal agents / Sudipta Saha, Ashok K. Singh, Amit K. Keshari, Vinit Raj, Amit rai, Siddhartha Maity -- Advances in extraction, fractionation, and purification of low-molecular mass compounds from food and biological samples / Elzbieta Włodarczyk, Paweł K. Zarzycki -- Valorization of agrifood by-products by extracting valuable bioactive compounds using green processes / Ramiro A. Carciochi, Leandro G. D'Alessandro, Peggy Vauchel, Maria M. Rodriguez, Susana M. Nolasco, Krasimir Dimitrov -- Extraction of bioactive phenolic compounds by alternative technologies / Jorge E. Wong-Paz, Diana B. Muniz-Marquez, Pedro Aguilar-Zarate, Juan A. Ascacio-Valdes, Karina Cruz, Carlos Reyes-Luna, Raul Rodriguez, Cristobal N. Aguilar -- The extraction of heavy metals from vegetable samples / Amra Odobasic, Indira Sestan, Amra Bratovcic -- Extraction and use of functional plant ingredients for the development of functional foods / Rudi Radrigan, Pedro Aqueveque, Margarita Ocampo -- Extracting bioactive compounds from natural sources using green high-energy approaches : trends and opportunities in lab-and large-scale applications / Thalia Tsiaka, Vassilia J. Sinanoglou, Panagiotis Zoumpoulakis -- Assessment of the state-of the-art developments in the extraction of antioxidants from marine algal species / Mayyada El-Sayed, Daisy Fleita, Dalia Rifaat, Hanaa Essa -- The use of ultrasound as an enhancement aid to food extraction / Larysa Paniwny, Alma Alarcon-Rojo, Jose C. Rodriguez-Figueroa, Mihai Toma -- Extraction of bioactive compound from olive leaves using emerging technologies / Rui M.S. Cruz, Romilson Brito, Petros Smirnoiotis, Zoe Nikolaidou, Margarida C. Vieira -- Separation of bioactive whey proteins and peptides / Mohamed H. Abd El-Salam, Safinaz El-Shibiny -- Phytochemicals : an insight to modern extraction technologies and their applications / Priyanka Rao, Virendra Rathod -- Extraction technologies and solvents of phytocompounds from plant materials : physicochemical characterization and identification of ingredients and bioactive compounds from plant extract using various instrumentations / Ida I. Muhamad, Nor D. Hassan, Siti N.H. Mamat, Norazlina M. Nawi, Wahida A. Rashid, Nuraimi A. Tan -- An energy-based approach to scale up microwave-assisted extraction of plant bioactives / Chung-Hung, Chan, Rozita Yusoff, Gef Cheng Ngoh.

بدون عنوان

0

متن يادداشت

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

منبع سفارش / آدرس اشتراک

MIL

شماره انبار

1023755

موضوع مستند نشده

Food-- Biotechnology.

موضوع مستند نشده

Food-- Composition.

موضوع مستند نشده

Food-- Biotechnology.

موضوع مستند نشده

Food-- Composition.

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Grumezescu, Alexandru Mihai.

مستند نام اشخاص تاييد نشده

Holban, Alina Maria.

تاريخ عمليات

20200822084926.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y