Contemporary lifestyles, shifts in dietary patterns and the rising popularity of nutraceuticals and functional foods are emerging trends in the current scenario. Consequently, extracting various functional ingredients and nutrients is crucial for developing modern foods, such as nutraceuticals and functional foods, to reduce the bulk of the diet and meet essential nutritional requirements. Various extraction techniques have been invented for the extraction of these components. Many conventional techniques for extracting nutrients, bioactive ingredients and functional compounds from food and agricultural products tend to be energy-consuming, inefficient or environmentally damaging. To address these issues, new  and more efficient, sustainable and eco-friendly extraction methods have been developed.

Advanced Extraction Techniques for Food and Agricultural Commodities comprehensively explores contemporary extraction technologies and their uses in the food and agriculture industries. It presents an in-depth review of cutting-edge methods and techniques, discussing their principles, benefits and drawbacks. Additionally, the book covers how these extraction techniques can be integrated into sustainable food production systems, showing how they can enhance food quality, improve the recovery of bioactive compounds, minimize environmental impacts and support circular economies.

Dr. Madhuresh Dwivedi is an Associate Professor in the Department of Food Process Engineering at the National Institute of Technology in Rourkela, India

Dr Rama Chandra Pradhan is a Professor in the Department of Food Process Engineering at National Institute of Technology in Rourkela, India

Subith Cheeyattil is an M.Tech. Research Scholar in the Department of Food Process Engineering at National Institute of Technology in Rourkela, India