{"product_id":"ingredients-extraction-by-physicochemical-methods-in-food-9780128115213","title":"Ingredients Extraction by Physicochemical Methods in Food","description":"\u003cp\u003e • Author(s): Grumezescu | Holban\u003cbr\u003e • Publisher: Academic Press\u003cbr\u003e • Publisher Imprint: Academic Press\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eIngredients Extraction by Physico-chemical Methods, Volume Four\u003c\/i\u003e\u003ci\u003e, \u003c\/i\u003e the latest release in the \u003ci\u003eHandbook of Food Bioengineering\u003c\/i\u003e 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. \u003c\/p\u003e \u003cp\u003eExtraction 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.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOffers advanced knowledge and skills of physiochemical analysis for ingredient extraction\u003c\/li\u003e\n\u003cli\u003ePresents various methods for food component analysis to evaluate structure function relations in changing environments \u003c\/li\u003e\n\u003cli\u003eDiscusses the importance of enzymes during processing and storage of foods\u003c\/li\u003e\n\u003cli\u003eIncludes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Academic Press","offers":[{"title":"Paperback","offer_id":45310548410519,"sku":"9780128115213","price":8442.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780128115213.webp?v=1769288174","url":"https:\/\/atlanticbooks.com\/products\/ingredients-extraction-by-physicochemical-methods-in-food-9780128115213","provider":"Atlantic Books","version":"1.0","type":"link"}