Extraction Techniques for Food Processing

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There is an increasing, public awareness of the health, environment and safety hazards associated with the extraction techniques in food processing and the possible contamination of the final products. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products. This book provides a comprehensive reference on modern extraction techniques in food processing. Scientist and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents of this book.

ABOUT THE AUTHOR Y S Reddy

Dr. Y S Reddy started his career as a farmer, growing vegetables in Andhra Pradesh with his younger brother during high school and college. Shortly after earning a degree in agricultural science, he spent six months living in rural areas where he became intimately familiar with the food/population issue. Reddy earned masters degrees in agricultural economics and in public administration. Reddy has authored and co-authored four book. He founded an institute to provide a vision and a road map for achieving an environmentally sustainable economy. He is the recipient of many prizes and awards, including more than three honorary degrees.