Download or read book Enhancing Extraction Processes in the Food Industry written by Nikolai Lebovka and published by CRC Press. This book was released on 2016-04-19 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a

Download or read book Extraction Processes in the Food Industry written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2023-10-19 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application of extraction in the food industry," and "Design, control and efficiency of extraction systems," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations.Written by food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment. Thoroughly explores novel applications of extraction unit operations in food industries Helps readers improve the quality and safety of food ingredients using optimum extraction processes Brings different alternatives for extraction operations

Download or read book Novel Processing Methods for Plant Based Health Foods written by Megh R. Goyal and published by CRC Press. This book was released on 2023-03-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.

Download or read book Plant Extracts Applications in the Food Industry written by Shabir Ahmad Mir and published by Elsevier. This book was released on 2021-12-08 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Presents chapters that deal with different sources of plant extracts and their applications in the food industry Covers the various extraction procedures which are used for plant extracts Includes the health benefits and stability of plant extracts Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents

Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Download or read book Ingredients Extraction by Physicochemical Methods in Food written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-07-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries written by Syed S. H. Rizvi and published by Woodhead Publishing. This book was released on 2016-08-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.

Download or read book Green Extraction of Natural Products written by Farid Chemat and published by John Wiley & Sons. This book was released on 2016-03-11 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.

Download or read book Ingredients Extraction by Physicochemical Methods in Food written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-07-26 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Bioactive Extraction and Application in Food and Nutraceutical Industries written by Tanmay Sarkar and published by Springer Nature. This book was released on 2024-01-13 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Download or read book Food Processing Technology written by P J Fellows and published by Woodhead Publishing. This book was released on 2016-10-04 with total page 1152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Download or read book Extracting Bioactive Compounds for Food Products written by M. Angela A. Meireles and published by CRC Press. This book was released on 2008-12-16 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, Ext

Download or read book The Food Industry written by Diego T. Santos and published by Nova Science Publishers. This book was released on 2021 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The Food Industry: Perceptions, Practices and Future Prospects explores different aspects related to the food industry. The book begins by presenting various perceptions towards western and ayurvedic food industries. It continues by examining the potential of enhancing agents in replacing chemical additives in bread processing and discussing the performance of whole grain wheat flour and the enzyme transglutaminase on the technological characteristics of spaghetti. Additionally, the book includes a study of microbial pectinases, cellulases and xylanases in the food industry, focusing on types of support and immobilization techniques, as well as an experimental study focusing on shelf-life increase of pineapples via drying techniques. Other chapters focus on different yeast strain approaches in beer production, the use of natural bioactive compounds from plants and their extraction processes, and essential oil extraction techniques for Venezuelan lemons, among other topics"--

Download or read book Advances in Food Process Engineering written by Megh R. Goyal and published by CRC Press. This book was released on 2023-05-04 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Download or read book Innovative Food Processing Technologies written by Kai Knoerzer and published by Woodhead Publishing. This book was released on 2016-06-29 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Download or read book Sustainable Production Technology in Food written by Jose M. Lorenzo and published by Academic Press. This book was released on 2021-08-06 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production system

Download or read book Electrotechnologies for Extraction from Food Plants and Biomaterials written by Eugene Vorobiev and published by Springer Science & Business Media. This book was released on 2009-02-28 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes. The first source book in the field, this book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.