Extraction Optimization in Food Engineering

Constantina Tzia, George Liadakis, both from the National Technical University of Athens, Greece.

Introduction to extraction theory, Petros Tzias; solid-liquid extraction, Jose Miguel Aguilera; supercritical fluid extraction in food engineering, Nurhan Turgut Dunford, Jerry W. King, and Gary R. List; extraction systems, Rudolph Eggers and Ph. T.Jaeger; optimization methods, Constantina Tzia; fats and oils from plant materials, L. Xu and Levente L. Diosady; proteins from plant materials, L. Xu and Levente L. Diosady; sugars and carbohydrates, Pascal Christodoulou; flavour and aroma substances,Youn-Woo Lee and Youn Yong Lee; extraction of natural antioxidants, Vassiliki Oreopoulou; extraction of alkaloids from natural plants using supercritical fluids, Marleny D.A. Saldana and Rahoma S. Mohamed; removal of cholesterol from food products usingsupercritical fluids, Rahoma S. Mohamed, Marleny D.A. Saldana, Alvaro B. de Azevedo and Uiram Kopcak; solvent extraction - safety, health and environmental issues, Phillip J. Wakelyn and Peter J. Wan.