Extraction and Fractionation Processes of Functional Components in Food Engineering

Extraction and Fractionation Processes of Functional Components in Food Engineering

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...

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HerausgeberIn:
Hernández-Ledesma, Blanca
Silva, Roberta Claro da
Sonstige:
De Moura Bell, Juliana Maria Leite Nobrega
Hernández-Ledesma, Blanca
Silva, Roberta Claro da
Year of Publication:2022
Language:English
Physical Description:1 electronic resource (122 p.)
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spelling De Moura Bell, Juliana Maria Leite Nobrega edt
Extraction and Fractionation Processes of Functional Components in Food Engineering
Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
1 electronic resource (122 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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.
English
Technology: general issues bicssc
History of engineering & technology bicssc
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
3-0365-5759-8
Hernández-Ledesma, Blanca edt
Silva, Roberta Claro da edt
De Moura Bell, Juliana Maria Leite Nobrega oth
Hernández-Ledesma, Blanca oth
Silva, Roberta Claro da oth
language English
format eBook
author2 Hernández-Ledesma, Blanca
Silva, Roberta Claro da
De Moura Bell, Juliana Maria Leite Nobrega
Hernández-Ledesma, Blanca
Silva, Roberta Claro da
author_facet Hernández-Ledesma, Blanca
Silva, Roberta Claro da
De Moura Bell, Juliana Maria Leite Nobrega
Hernández-Ledesma, Blanca
Silva, Roberta Claro da
author2_variant m b j m l n d mbjmln mbjmlnd
b h l bhl
r c d s rcd rcds
author2_role HerausgeberIn
HerausgeberIn
Sonstige
Sonstige
Sonstige
title Extraction and Fractionation Processes of Functional Components in Food Engineering
spellingShingle Extraction and Fractionation Processes of Functional Components in Food Engineering
title_full Extraction and Fractionation Processes of Functional Components in Food Engineering
title_fullStr Extraction and Fractionation Processes of Functional Components in Food Engineering
title_full_unstemmed Extraction and Fractionation Processes of Functional Components in Food Engineering
title_auth Extraction and Fractionation Processes of Functional Components in Food Engineering
title_new Extraction and Fractionation Processes of Functional Components in Food Engineering
title_sort extraction and fractionation processes of functional components in food engineering
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2022
physical 1 electronic resource (122 p.)
isbn 3-0365-5760-1
3-0365-5759-8
illustrated Not Illustrated
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