Modern extraction methods of biologically active components in food biotechnology / Monika Stojanova, Dragutin A. Djukic, Marina T. Stojanova and Aziz Satana.

Format:

Book

Author/Creator:

Stojanova, Monika, author.

Djukic, Dragutin A., author.

T. Stojanova, Marina, author.

Language:

English

Subjects (All):

Food--Biotechnology.

Food.

Physical Description:

1 online resource (325 pages)

Place of Publication:

Newcastle upon Tyne, England : Cambridge Scholars Publishing, 2024.

Summary:

This monograph is an innovative synthesis of three important areas of food biotechnology. The first chapter covers modern methods of extracting biologically active components from food. The choice of the appropriate method is the first and key aspect of obtaining a quality extract, which could further be used in the various sectors of the food industry. The second chapter discusses biologically active components in food products. The third chapter explores the potential health benefits of extracted compounds. Additionally, the monograph includes an appendix showcasing Bio-Soup, the first functional industrially produced dehydrated soup enriched with lyophilized mushroom extracts. The monograph presents a unique and creative perspective on the production of safe, high-quality, and functional food. It is a valuable resource for researchers, scientists, professors, students, and employees in the food industry. Additionally, it is suitable for anyone who is looking to learn how to eat healthier and improve their life habits.

Notes:

Description based on print version record.

Other Format:

Print version: Stojanova, Monika Modern Extraction Methods of Biologically Active Components in Food Biotechnology

ISBN:

1-5275-7214-5

9781527572140