Applications of Supercritical Fluid Extraction in Food Processing

Preeti Birwal (Curatore)

Megh R. Goyal (Curatore)

Apple Academic Press Inc., 2025

Preservation of food is a top priority in today’s food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products. Supercritical fluid extraction is a process that is a “green” method that allows rapid extraction of bioactive compounds at reduced cost. This new volume investigates technologies within this extraction process, starting with an introduction and proceeding on to the design, applications for quality, and regulatory aspects. A wide range of research demonstrating the successful application of this method in different food products, ranging from, milk, meat, fish, grains, fruits and vegetables, and other foods, is discussed. The book explores the opportunities and challenges, properties, chemistry fluids, operating conditions and yield, modeling of supercritical fluid extraction, analytical applications, chromatography, micro- and nano-scale materials, extraction of phytochemicals from plants, application in fruits, vegetables, spices, herbs, oilseeds, food byproducts, and more.

• Curatore: Preeti Birwal, Megh R. Goyal
• Editore: Apple Academic Press Inc.
• Collana: Innovations in Agricultural and Biological Engineering
• Anno: 2025
• Rilegatura: Hardback
• Pagine: 362 p.
• Dimensioni: 234 x 156 mm
• Peso: 890 gr.
• EAN: 9781774919064

Testo in English