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Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products

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High Pressure Fluid Technology for Green Food Processing

Part of the book series: Food Engineering Series ((FSES))

Abstract

By-products of food industry, especially wine industry, fruit and vegetable processing industry, oil industry, milling industry, seafood processing industry are rich in bioactive compounds. These compounds are mainly polyunsaturated fatty acids (PUFAs), tocopherols, phytosterols, squalene, carotenoids and polyphenols. Supercritical carbon dioxide (SCCO2) extraction of specialty oils rich in bioactive compounds, fractionation of specialty oils or by-products to enrich the bioactive compounds, supercritical fluid extraction (SFE) of carotenoids and either supercritical (SFE) or subcritical fluid extraction (SCFE), and supercritical antisolvent extraction (SAE) and fractionation (SAF) of polyphenols are discussed.

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Authors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, Dumlupınar Bulvarı No:1, 06800, Çankaya, Ankara, Turkey

    M. Esra Yener

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  1. M. Esra Yener
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Correspondence to M. Esra Yener .

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  1. Research Institute of Food Science (CIAL), Universidad Autónoma de Madrid, Madrid, Spain

    Tiziana Fornari

  2. Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

    Roumiana P. Stateva

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Yener, M.E. (2015). Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products. In: Fornari, T., Stateva, R. (eds) High Pressure Fluid Technology for Green Food Processing. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-10611-3_9

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