Ingredients Extraction by Physicochemical Methods in Food

<p>1. Methods for Extractions of value added nutraceuticals from lignocellulosic wastes and their health application<br>2. Modern Extraction Techniques for Drugs and Medicinal Agents <br>3. Advances in extraction, fractionation and purification of low-molecular mass compounds from food and biological samples<br>4. Valorization of agri-food by-products by extracting valuable bioactive compounds using green processes<br>5. Extraction of Bioactive Phenolic Compounds by Alternative Technologies<br>6. The extraction of heavy metals from vegetable samples<br>7. Extraction and use of functional plant ingredients for the development of functional foods <br>8. Extracting bioactive compounds from natural sources using green high-energy approaches: Trends and opportunities in lab- and large-scale applications<br>9. Assessment of the state-of the-art developments in the extraction of antioxidants from marine algal species<br>10. The use of ultrasound as an enhancement aid to food extraction<br>11. Extraction of bioactive compounds from olive leaves using emerging technologies<br>12. Separation of bioactive whey proteins and peptides<br>13. Phytochemicals: An insight to modern extraction technologies and their applications <br>14. Extraction Technologies and Solvents of Phytocompounds from Plant Materials: Physico-chemical Characterization and Identification of Ingredients and Bioactive Compounds from Plant extract using Various Instrumentations<br>15. An energy-based approach to scale up microwave-assisted extraction of plant bioactives</p>