Application Of Emerging Technologies And Strategies To Extract Bioactive Compounds
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Application Of Emerging Technologies And Strategies To Extract Bioactive Compounds
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Author : Paulo Eduardo Sichetti Munekata
language : en
Publisher: Elsevier
Release Date : 2024-09-30
Application Of Emerging Technologies And Strategies To Extract Bioactive Compounds written by Paulo Eduardo Sichetti Munekata and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-09-30 with Medical categories.
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-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
Microwave Assisted Extraction For Bioactive Compounds
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Author : Farid Chemat
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-12
Microwave Assisted Extraction For Bioactive Compounds written by Farid Chemat and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-12 with Technology & Engineering categories.
With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.
Innovation Strategies In The Food Industry
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2021-10-21
Innovation Strategies In The Food Industry written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-21 with Technology & Engineering categories.
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. - Includes the latest trend on training requirements for the agro-food industry - Highlights new technical skills and profiles of modern food scientists and technologists for professional development - Presents new case studies to support research activities in the food sector, including product and process innovation - Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things
Handbook Of Grape Processing By Products
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2017-03-27
Handbook Of Grape Processing By Products written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-27 with Science categories.
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. - Presents in-depth information on grape processing - Addresses the urgent need for sustainability within wineries - Reveals the opportunities of reutilizing processing by-products in profitable ways - Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
Sustainable Food Waste Management
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Author : Monika Thakur
language : en
Publisher: Springer Nature
Release Date : 2021-01-04
Sustainable Food Waste Management written by Monika Thakur and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-04 with Science categories.
This book discusses one of the biggest challenges of the food industry, which is waste management. Food industries generate high amounts of waste, both solid and liquid, resulting from the production, processing and consumption of food. Stringent environmental legislators have made the task of waste management more challenging. Through the three sections of this book, the readers are introduced to the different types of wastes generated, utilization of waste through food processing industry and sustainable waste management technologies. The different chapters describe how the biomass and the valuable nutrients from food industry wastes could be used to develop value-added products. The book reiterates that food wastes and their by-products are an excellent source of sugars, minerals, dietary fiber, organic acids, bio active compounds such as polyphenols, carotenoids and phytochemicals etc. This book is an excellent resource for industry experts, researchers and students in the field of food science, food processing and food waste management.
Strategies To Improve The Quality Of Foods
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Author : José Manuel Lorenzo
language : en
Publisher: Elsevier
Release Date : 2023-10-25
Strategies To Improve The Quality Of Foods written by José Manuel Lorenzo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-25 with Medical categories.
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. - Provides latest information regarding the production of food products with modified composition (reformulation) - Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards - Presents salt, sugar, and fat reduction strategies in food products
Seaweeds And Seaweed Derived Compounds
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Author : Fatih Ozogul
language : en
Publisher: Springer Nature
Release Date : 2024-10-21
Seaweeds And Seaweed Derived Compounds written by Fatih Ozogul and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-21 with Technology & Engineering categories.
Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients. Seaweeds are a potentially sustainable feedstock for future food and feed, green chemicals, and fuels. For seaweed biorefinery, the fractionation of the biomass to co-produce multiple products is crucial in the efficient valorization of the aquatic biomass. Widespread use of seaweed is still limited by a number of factors including harvesting access, seasonality and geographical location of algae, toxicological aspects, as well as the availability of scalable production methods. A good example is protein isolation from algae, since current processes of algal protein isolation are time-consuming and economically unviable. Seaweeds and Seaweed-Derived Compounds offers a comprehensive overview of sustainable seaweeds for the recovery of low-cost dietary nutrients from algae and alga-based biomass and their validation to meet market the requirements of consumers and industry in different sectors. With chapters focusing on seaweeds as foods, pharmaceuticals and cosmetic and dermatological applications, this text provides multidisciplinary knowledge of this sustainable biomass presented with a mix of academic and industrial perspectives.
Sourdough Innovations
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Author : Marco Garcia-Vaquero
language : en
Publisher: CRC Press
Release Date : 2023-08-01
Sourdough Innovations written by Marco Garcia-Vaquero and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-01 with Technology & Engineering categories.
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections. Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications. Key Features: Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.
Advanced Pharmacy
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Author : Martin Masuelli
language : en
Publisher: Bentham Science Publishers
Release Date : 2023-09-26
Advanced Pharmacy written by Martin Masuelli and has been published by Bentham Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-26 with Medical categories.
Advanced Pharmacy is a textbook dedicated to advanced applications in pharmacy. The book balances information by including chapters that give basic knowledge and inform readers on the latest insights in pharmaceutical science. Authored by pharmacology experts and academics, each chapter highlights current knowledge in the field, presenting research in a didactic and educational manner for academics, researchers, and students who need to understand pharmacy. Additional features of the book include chapter summaries and references for advanced readers. Topics: Physical Pharmacy: Covers foundations of physical pharmacy, providing a solid understanding of the subject. Preformulation Studies: examines active pharmaceutical ingredient-excipent compatibility studies, a crucial aspect of drug formulation. Medicinal Chemistry Applications: explores medicinal chemistry applications using QSAR/QSPR theory. Computer-assisted Study: explains computer-assisted studies with the example of garlic organosulfur as an antioxidant agent. Enzymes in Biocatalysis: sheds light on enzyme characteristics, kinetics, production, and applications in biocatalysis. Antifungal Agents: provides insights into antifungal agents and their significance. Polysaccharides in Drug Delivery: explores the use of naturally and chemically sulfated polysaccharides in drug delivery systems. Immunomodulatory Plant Extracts: covers the evaluation of safety and benefits of immunomodulatory plant extracts. Biofilms and Persistent Cells: examines the development, causes, and consequences of biofilms and persistent cells. Analytical Methods for Drug Analysis: focuses on the development of analytical methods for analyzing drugs of abuse using experimental design. Steric Exclusion Chromatography: discusses steric exclusion chromatography, including chromatography of polymers in aqueous solutions. Intrinsic Viscosity Methods: explores intrinsic viscosity methods in natural polymer pharmaceutical excipients. Extraction Techniques in Green Analytical Chemistry: highlight environment-firendly techniques in analytical chemistry. Advanced Pharmacy is a comprehensive resource that bridges the gap between pharmaceutical research and practice, offering invaluable insights into the latest developments in the field. This textbook serves as an essential reference for both learners and scholars in basic and advanced courses in pharmacy and pharmaceutical science.
Adding Value To Fruit Wastes
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Author : Sneh Punia Bangar
language : en
Publisher: Elsevier
Release Date : 2024-06-01
Adding Value To Fruit Wastes written by Sneh Punia Bangar and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-01 with Technology & Engineering categories.
"Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in 3 sections, the book explores emerging technologies for extraction of functional components, thoroughly discusses value-added components and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring many more opportunities for extraction of functional components in a sustainable manner for food applications. Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications. - Covers valorization approaches of fruit waste for starch, protein, fibers, and phenolics - Includes novel green techniques for the extraction of the functional compounds - Brings industrial applications of value-added functional compounds