Reprint

Extraction and Fractionation Processes of Functional Components in Food Engineering

Edited by
November 2022
122 pages
  • ISBN978-3-0365-5759-5 (Hardback)
  • ISBN978-3-0365-5760-1 (PDF)

This book is a reprint of the Special Issue Extraction and Fractionation Processes of Functional Components in Food Engineering that was published in

Biology & Life Sciences
Chemistry & Materials Science
Computer Science & Mathematics
Engineering
Environmental & Earth Sciences
Summary

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.

Format
  • Hardback
License
© by the authors
Keywords
terpene; pinene; Escherichia coli; whey; whey permeate; biosynthesis; microbial; peptides; hydrolysates; hypertension; aqueous extraction process; extraction yields; cream demulsification; oil recovery; almond flour; walnut oil; rancidity; induction time; rancimat; response surface methodology; acid-soluble collagen; snakehead fish; fish skin; the mixture of skin and scale; denaturation temperature; FTIR; food proteins; novel extraction methodologies; enzymatic hydrolysis; bioactive peptides; seeds; supercritical CO2 extraction; solvent extraction; expeller pressing; enzyme-assisted aqueous extraction; techno-economic analysis; life cycle assessment; n/a