Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources

Combining technical insight with critical analysis, this book introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential benefits for our health 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). It 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 potential of bioactive compounds and shaping the future of their extraction from food sources.