Author: Seid Mahdi Jafari
Publisher: Springer Nature
ISBN: 3030846431
Category : Technology & Engineering
Languages : en
Pages : 479
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Book Description
This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128150572
Category : Technology & Engineering
Languages : en
Pages : 435
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Book Description
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from the meat science, food technology and engineering industries. - Covers the 13 most relevant topics of functional macro and micro molecules separation using membrane technology in the food industry - Brings the most recent advances in the field of membrane processing - Presents the sustainability principles of the food industry and the modern bioeconomy frame of our times
Author: Seid Mahdi Jafari
Publisher: Springer Nature
ISBN: 3031281098
Category : Technology & Engineering
Languages : en
Pages : 1576
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Book Description
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
Author: John Shi
Publisher: CRC Press
ISBN: 1420004077
Category : Technology & Engineering
Languages : en
Pages : 452
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Book Description
A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat
Author: Syed S. H. Rizvi
Publisher: Elsevier
ISBN: 0857090755
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
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. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes
Author: C. Anandharamakrishnan
Publisher: Academic Press
ISBN: 0323859801
Category : Technology & Engineering
Languages : en
Pages : 890
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Book Description
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals. - Explains the fundamental concepts of nutrient delivery and nutraceutical processing technologies - Provides an understanding of pharmacokinetics, oral bioavailability and different delivery techniques - Features case studies to illustrate practical applications and commercialization
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112026
Category : Technology & Engineering
Languages : en
Pages : 640
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Book Description
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
Author: Seid Mahdi Jafari
Publisher: Springer Nature
ISBN: 3030968855
Category : Technology & Engineering
Languages : en
Pages : 610
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Book Description
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Author: S. Rajarathnam
Publisher: New India Publishing
ISBN: 9789380235523
Category : Technology & Engineering
Languages : en
Pages : 762
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Book Description
The book consists of 19 chapters on different subjects and in different dimensions, with particular emphasis on the post-harvest handling and processing of fruits and vegetables, including mushrooms. Scope for the technology on fruits and vegetables, non-destructive methods to evaluate fresh quality, radiation preservation, chemistry of pectin and pigments and their applications, nutraceutical compounds, membrane processing of liquid fruits, dehydrated and intermediate moisture products, importance of bamboo and mushrooms as food, influence of process conditions on product quality, food additives in product preparation, packaging aspects, microbiological safety concerns, relevant analytical methods, mushroom nutraceuticals and bio-technological interventions for improvement of banana with a final note on conclusions in the last
Author: Maulin P. Shah
Publisher: Elsevier
ISBN: 0443138850
Category : Technology & Engineering
Languages : en
Pages : 478
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Book Description
Environmental Approach to Remediate Refractory Pollutants from Industrial Wastewater Treatment Plants discusses the emerging trends in the bioremediation of hazardous pollutants found in wastewater, including the fate of pollutants produced after the treatment process both at the laboratory scale and at the industrial scale. Describing a broad area of biological processes and water research – considered key components for advanced water purification – it also includes the desalination technologies that remove, reduce, or neutralize water contaminants that threaten human health. Exploring the unique biological aspects of the wastewater treatment process, the book highlights the advantages they provide for engineering applications in industry, with each chapter covering a different biological-based approach, examining the basic principles, practical applications, recent breakthroughs and associated limitations. Covering advancements in biological treatments, advanced oxidation techniques and membrane technology to remove water pollutants, this book will be of interest to all those working in bioremediation related fields. - Describes emerging technologies in industrial pollutants removal from wastewater - Includes applications in treatment, remediation, sensing, and pollution prevention processes - Discusses impacts on long-term quality, availability, and viability of water
