Extraction Processes in the Food Industry 1st Edition

Extraction Processes in the Food Industry (1st Edition) by Seid Mahdi Jafari and Sahar Akhavan-Mahdavi delivers a clear, practical guide to the science and engineering of extracting valuable compounds from food matrices. Whether you’re a food scientist, process engineer, R&D manager, or advanced student, this book distills complex separation techniques into actionable knowledge for real-world food processing.

Discover proven and emerging extraction methods—both conventional and green—explained with an emphasis on process parameters, optimization, and industrial scale-up. The authors bridge theory and practice, offering insights into solvent selection, mass transfer, energy efficiency, and quality preservation so you can design safer, more sustainable extraction lines that meet regulatory and market demands.

Packed with industry-relevant examples and troubleshooting strategies, this edition highlights applications across flavors, nutraceuticals, oils, pigments, and functional ingredients. You’ll gain strategies to improve yield, reduce costs, and enhance product purity—essential for manufacturers in North America, Europe, Asia and growing food markets worldwide.

Readable, authoritative, and forward-looking, this title supports innovation in product development, clean-label initiatives, and circular-economy approaches within the food sector. Ideal for teams seeking technical depth without unnecessary jargon, it’s a practical reference for day-to-day decision-making and long-term process planning.

Elevate your extraction expertise with Extraction Processes in the Food Industry—a must-have resource that turns scientific principles into measurable commercial advantage. Add it to your professional library today.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.