Application of Emerging Technologies and Strategies to Extract Bioactive Compounds
- 1st Edition - November 1, 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
Purchase options
Institutional subscription on ScienceDirect
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
1. Ultrasound-assisted extraction
2. Sub- and supercritical fluid extraction
3. Microwave-assisted extraction
4. High-pressure-assisted extraction
5. Pulsed electric field and High voltage electrical discharge extraction
6. Ohmic, UV and IR heating-assisted extraction
7. Extrusion extraction
8. Solar energy-assisted extraction
9. Membrane technologies
10. Alternative solvents for green extraction of bioactive compounds
11. Extraction of bound phenolic compounds
- No. of pages: 320
- Language: English
- Edition: 1
- Published: November 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443189753
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