Explore
Extraction and Fractionation Processes of Functional Components in Food Engineering
0 Ungluers have
Faved this Work
Login to Fave
This Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients and foods with improved nutritional, functional, and biological properties. Topics include: - Development of innovative processing strategies to extract, modify, and recover food compounds. - Effects of industrial processes on the functionality and biological activities of food compounds. - Bioconversion of agricultural waste streams and food byproducts into added valuable compounds. - Challenges associated with processing scale-up.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 24 times via unglue.it ebook links.
- 24 - pdf (CC BY) at Unglue.it.
Keywords
- acid-soluble collagen
- almond flour
- aqueous extraction process
- bioactive peptides
- biosynthesis
- cream demulsification
- denaturation temperature
- enzymatic hydrolysis
- enzyme-assisted aqueous extraction
- Escherichia coli
- expeller pressing
- extraction yields
- fish skin
- food proteins
- FTIR
- History of engineering & technology
- hydrolysates
- Hypertension
- induction time
- Life Cycle Assessment
- microbial
- n/a
- novel extraction methodologies
- oil recovery
- Peptides
- pinene
- rancidity
- rancimat
- response surface methodology
- Seeds
- snakehead fish
- solvent extraction
- supercritical CO2 extraction
- Techno-economic analysis
- Technology, engineering, agriculture
- Technology: general issues
- terpene
- the mixture of skin and scale
- walnut oil
- whey
- whey permeate
Links
DOI: 10.3390/books978-3-0365-5760-1Editions