Modern Extraction Methods Of Biologically Active Components In Food Biotechnology
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Modern Extraction Methods of Biologically Active Components in Food Biotechnology
Author: Monika Stojanova
language: en
Publisher: Cambridge Scholars Publishing
Release Date: 2024-01-15
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.
Digitalization of Plant Nutrition Using IoT Techniques
Author: Marina T. Stojanova
language: en
Publisher: Cambridge Scholars Publishing
Release Date: 2025-05-01
This monograph represents a unique symbiosis of research and experiences from around the world in the application of IoT-techniques in plant nutrition. In the first chapter, an introduction is given to the traditional way of plant nutrition, but also to the importance of IoT-techniques in plant nutrition. The second chapter discusses the application of different types of IoT-techniques for quickly determining the content of macro and microelements in plants and recommending optimal doses of fertilizers in crop production. Filled with invaluable insights, practical advice, and extensive research, this monograph is a must-read and is intended for readers who observe digitalization through scientific lenses, for those who already implement IoT-techniques in practice, for students who want to be a step ahead in this science, as well as for all readers and producers who want to have sustainable and profitable production. This will improve the quality and quantity of the overall agricultural production.
Semi-Critical Assisted Extraction
In the past three decades, great efforts have been made to develop new methods for the extraction of natural molecules. Improved extraction technologies have garnered scientific interest as they have helped in understanding how mass and energy transfer exhibited for a solvent and solute during a chemical extraction can be used as physical chemistry parameters, leading to the modeling and design of new advantageous equipment. In situ data collected during a chemically assisted experiment is useful in a variety of scientific and technological applications, especially in generating extractors that are safer, more efficient, and offer true opportunities to scale them up in a wide range of materials (among stainless steel). This book compiles empirical and traditional extraction methods applied to cutting-edge critical extraction research in the areas of food science, phytochemistry, pharmacy, fragrance, cosmetology, and folk medicine. It presents extraction technology as an interdisciplinary area that applies the principles of physics and chemistry as tools to develop engineered models for the construction of more advanced extraction devices. It includes examples and problems related to data treatment in normal laboratory research work that will facilitate undergraduate- and graduate-level students, as well as operators working in the area, in solving real problems.