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High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing


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About the Book

1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances.- 2. High Pressure Phase Equilibria Engineering.- 3. Mass Transfer Models for Supercritical Fluid Extraction.- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.- 6. Enzymatic Reactions in Supercritical Fluids.- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications.- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis.- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products.- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.- 11. Supercritical Fluid Extraction of Carotenoids.- 12. Lipid Processing and Lipase Activity under High Pressure Conditions.- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids.- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.


About the Author:

Tiziana Fornari is a full professor of Food Science and Technology at UAM University (Universidad Autónoma de Madrid) in Madrid. She received her PhD degree in chemical engineering from the UNS University (Universidad Nacional del Sur) in Argentine. Her research interests include high pressure technologies applied to the production of functional food ingredients, the isolation of bioactive substances, the fundamentals of separation processes, thermodynamic phase equilibria modeling, process design, simulation and optimization.

Roumiana P. Stateva is a full professor at the Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia. She received her PhD degree in chemical engineering from the Mendeleev University of Chemical Technology, Moscow, Russia. Her research is devoted to the modelling and efficient calculation of phase equilibria of complex systems, and to the development of original methods for the prediction of properties from the chemical structure of pure substances.


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Product Details
  • ISBN-13: 9783319378565
  • Publisher: Springer
  • Publisher Imprint: Springer
  • Edition: Softcover reprint of the original 1st ed. 2015
  • Language: English
  • Returnable: Y
  • Spine Width: 27 mm
  • Width: 156 mm
  • ISBN-10: 3319378562
  • Publisher Date: 22 Sep 2016
  • Binding: Paperback
  • Height: 234 mm
  • No of Pages: 517
  • Series Title: Food Engineering
  • Weight: 779 gr


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