Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources (Contemporary Food Engineering)

Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they present.After explaining the advantages and limitations of existing thermal techniques, it explores various, cutting-edge alternative methods of phytochemical extraction, such as Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE).The text also covers the potential health benefits of specific bioactive compounds including microbial, anti-carcinogenic, and anti-inflammatory properties.This book serves as a vital guide for researchers, professionals, and students interested in unlocking the potentials of bioactive compounds and shaping the futures of their extractions from food sources.