Extraction Optimization in Food Engineering

ISBN: 9780824741082 出版年：2003 页码：428 CRC Press

Introduction to extraction theory, Petros Tzias solid-liquid extraction, Jose Miguel Aguilera supercritical fluid extraction in food engineering, Nurhan Turgut Dunford, Jerry W. King, and Gary R. List extraction systems, Rudolph Eggers and Ph. T.Jaeger optimization methods, Constantina Tzia fats and oils from plant materials, L. Xu and Levente L. Diosady proteins from plant materials, L. Xu and Levente L. Diosady sugars and carbohydrates, Pascal Christodoulou flavour and aroma substances,Youn-Woo Lee and Youn Yong Lee extraction of natural antioxidants, Vassiliki Oreopoulou extraction of alkaloids from natural plants using supercritical fluids, Marleny D.A. Saldana and Rahoma S. Mohamed removal of cholesterol from food products usingsupercritical fluids, Rahoma S. Mohamed, Marleny D.A. Saldana, Alvaro B. de Azevedo and Uiram Kopcak solvent extraction - safety, health and environmental issues, Phillip J. Wakelyn and Peter J. Wan.