Description

A comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories, this book begins with an overview of solvent extraction technology. It examines pulsed electric fields, diffusion processes, and electrical discharge processes in the extraction of biocompounds. It describes conventional and innovative techniques for the intensification of extractions from food and natural products, and reviews recent developments in supercritical CO₂ extraction of food and food products. It also examines the pressurized hot water extraction (PHWE) process and discusses essential oil extraction, among other topics.

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