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Application of Emerging Technologies and Strategies to Extract Bioactive Compounds
- 1st Edition - September 30, 2024
- Editor: Paulo Eduardo Sichetti Munekata
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 8 9 7 5 - 3
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 8 9 7 6 - 0
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-dat… Read more
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Request a sales quoteApplication 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. José 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
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Quality and Safety (but not limited to), Microbiology, Chemistry, Physics, Biology, and Engineering, Undergraduate, master, PhD and post-doctoral students as well as professionals, technicians, staff members and researchers in related areas with interest in develop professional, research, and lecturing activities related to Food Science and Technology and related knowledge presented in this book
Preface
1. Ultrasound-assisted extraction of bioactive compounds
Ntsomboh Ntsefong Godswill, Maksim Rebezov, Andrey Nagdalian and
Mohammad Ali Shariati
2. Subcritical and supercritical fluid extraction of bioactive
compounds
Ruben Agregan, Mirian Pateiro, Manoj Kumar, Noemı´ Echegaray,
Roberto Bermudez Piedra and Paulo Cezar Bastianello Campagnol
3. Pressurized liquid extraction as an alternative method to
recover bioactive compounds
Nils Leander Huaman Castilla, Jhony Mayta Hancco,
Karem Marilu Luis Cuayla and Erick Saldana
4. Ohmic, ultraviolet, and infrared heating-assisted extraction of
bioactive compounds
Luıs M.G. Castro, Nuno Filipe Borges, Elisabete M.C. Alexandre and
Manuela Pintado
5. Extrusion extraction of bioactive compounds
Jaquellyne Bittencourt Moraes Duarte Silva, Janaina Mantovan,
Mayara Thamela Pessoa Paiva, Joao Otavio Ferraro Kishima,
Franciely Grose Colodi and Suzana Mali
6. Solar energy-assisted extraction of bioactive compounds
Vikrant P. Katekar, Anand B. Rao and Vishal Sardeshpande
7. Pulsed electric fields in the extraction of bioactive compounds
Carolina Schebor, Graciela Edith Leiva, Nahuel Olaiz and
Maite Gagneten
8. Membrane technologies for recovery of bioactive compounds
Alexandre Giacobbo, Alfredo Cassano, Carmela Conidi and
Maria Norberta De Pinho
9. Alternative solvents for green extraction of bioactive compounds
Pedro Ferreira-Santos, Beatriz Rodrıguez Martinez, Francieli Colussi,
Aloia Romani Perez, Remedios Yanez, Gil Garrote, Pablo G. del Rio and
Beatriz Gullon
10. Extraction of bound phenolic compounds from plant sources
Jayashree Baburao Potkule, Vijay Raghunath Potkule, Radha,
Manoj Kumar and Suman Natta
Index
- No. of pages: 440
- Language: English
- Edition: 1
- Published: September 30, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443189753
- eBook ISBN: 9780443189760
PS
Paulo Eduardo Sichetti Munekata
Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He has 53 publications and 573 citations. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.
Affiliations and expertise
Postdoctoral Researcher, Meat Technology Centre of Galicia (CTC), Ourense, Spain