Estrazione assistita da microonde di olio e oleoresina di spezie

The book delves into the innovative technique of microwave-assisted extraction (MAE), specifically focusing on its application in extracting oils and oleoresins from spices. The authors, M. Balakrishnan and P. Preetha, explore the scientific principles underpinning this method, illustrating how the use of microwave energy can enhance extraction efficiency and reduce processing time.

With a comprehensive examination of various spices, the work highlights the benefits of MAE over traditional techniques, discussing factors such as temperature, solvent selection, and extraction duration. The authors support their arguments with experimental data, providing a clear framework for researchers and industry professionals interested in optimizing extraction processes.

In addition to its technical insights, the book encourages readers to consider the broader impacts of the extraction process on flavor, aroma, and nutritional value. This resource serves as an essential guide for anyone involved in food processing, herbal medicine, or essential oil production, opening the door to a new realm of culinary and health-related possibilities.