Extraction techniques in food industry: Insights into process parameters and their optimization

Advanced Technologies in Food Processing—Development Perspective

“…Understanding the effects of cold plasma on bioactive food compounds provides the basis for advancements in the use of this technique to increase the efficiency of the extraction process and the quality of the final product [31]. Traditional food preservation methods, commonly known as heat treatment, reduce the bioavailability of some nutrients and worsen the organoleptic properties of products exposed to high temperatures, e.g., during cooking.…”

Using plant-based compounds as preservatives for meat products: A review

“…Efficient extraction of bioactive compounds is needed for the food industry. For that, hybrid technologies combine different processes (conventional and non-conventional) [ 59 ]. The new methods being used lead us towards more environmentally friendly technologies and less reliance on chemicals.…”

Synergistic effect of arsenic removal from petroleum condensate via liquid-liquid extraction: Thermodynamics, kinetics, DFT and McCabe-Thiele method

“…Liquid-liquid extraction (LLE) is a separation technique associated with two immiscible or partially miscible liquids used to separate compounds. LLE has been successfully applied in many industrial applications such as removing antibiotics from foodstuff, removing antibiotics in the pharmaceutical industry and separating rare earth elements and diverse types of metal ions [ [10] , [11] , [12] , [13] , [14] , [15] ]. In Table 1 , the advantages and disadvantages of various separation techniques are shown [ [16] , [17] , [18] ].…”