Extracting Bioactive Compounds for Food Products: Theory and Applications

The demand for bioactive compounds continues to grow rapidly as companies race to develop functional foods and nutraceuticals. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, this book details the engineering aspects of the processes used to extract bioactive compounds from their sources. Each chapter provides the fundamentals of transport phenomena and thermodynamics as they relate to the process described, a literature review and application examples. Major topics that are covered in the text include low- and high-pressure solvent extraction from vegetable matrices and liquid-liquid extraction and absorption.