High Pressure Fluid Technology for Green Food Processing

1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances.- 2. High Pressure Phase Equilibria Engineering.- 3. Mass Transfer Models for Supercritical Fluid Extraction.- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.- 6. Enzymatic Reactions in Supercritical Fluids.- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications.- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis.- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products.- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.- 11. Supercritical Fluid Extraction of Carotenoids.- 12. Lipid Processing and Lipase Activity under High Pressure Conditions.- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids.- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.