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Strategies to Improve the Quality of Foods
1st Edition - October 1, 2023
Editor: Jose Manuel Lorenzo
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 3 4 6 - 4
Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural… Read more
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Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This 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, and more.
Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.
- Thoroughly explains the technologies applied in the extraction of bioactive compounds from different sources
- Brings the fundaments and latest developments for each technology, along with their main bioactive compounds
- Discusses 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
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
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
- Published: October 1, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780443153464
JL
Jose Manuel Lorenzo
Jose Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. He published five hundred and eighty research papers in well-recognized peer-reviewed international journals (SCI), with 60% of them in the first quartile (number of publications in Q1 is higher than 270), and 225 communications to congresses, mostly international.
Affiliations and expertise
Head of Research, Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Associate Professor, University of Vigo, Spain