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High Pressure Fluid Technology for Green Food Processing
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are o...
| Clasificación: | Libro Electrónico |
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| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Edición: | 1st ed. 2015. |
| Colección: | Food Engineering Series,
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| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- 1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances
- 2. High Pressure Phase Equilibria Engineering
- 3. Mass Transfer Models for Supercritical Fluid Extraction.- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.- 6. Enzymatic Reactions in Supercritical Fluids
- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications
- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis
- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products
- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.- 11. Supercritical Fluid Extraction of Carotenoids.- 12. Lipid Processing and Lipase Activity under High Pressure Conditions
- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids
- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.