This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the
Methods and Prools in Food Science
series, chapters list necessary materials and methods for readily reproducible prools.
Authoritative and cutting-edge,
Bioactive Extraction and Application in Food and Nutraceutical Industries
aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.