Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they present. After explaining the advantages and limitations of existing thermal techniques, it explores various, cutting-edge alternative methods of phytochemical extraction, such as Pressurized Liquid Extraction (PLE) and Enzyme-Assisted Extraction (EAE). The text also covers the potential health benefits of specific bioactive compounds including microbial, anti-carcinogenic, and anti-inflammatory properties. This book serves as a vital guide for researchers, professionals, and students interested in unlocking the potentials of bioactive compounds and shaping the futures of their extractions from food sources.
Mahendran Radhakrishnan obtained BTech. in Chemical Engineering and MTech. in Industrial Biotechnology from SASTRA University, Thanjavur, Tamil Nadu. He did PhD in Food Process Engineering from Tamil Nadu Agricultural University, Coimbatore, India. Before joining the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Dr. Mahendran worked as a Production Officer in the Fermentation Department at M/s. Krebs Biochemicals and Industries Ltd., Nellore, Andhra Pradesh, and later as a Scientist at the Technology Information, Forecasting and Assessment Council (TIFAC), Department of Science and Technology, Government of India, New Delhi (2006–2010).
Currently, he serves as Professor and Head, Department of Food Process Technology and Head of the Centre of Excellence in Non-Thermal Processing at NIFTEM-Thanjavur - one of the pioneering centers in this domain globally. His primary research interests include advances in food processing technologies, cold plasma applications in agri-food systems, high-pressure processing, supercritical CO₂ extraction, and food structure and shape transformation. Dr. Mahendran has authored over 150 research papers, book chapters, and popular science articles in reputed journals and publishing platforms. He received the
Dr. V. Subrahmanyan Best Scientist Award (2021) for his outstanding contributions to food process engineering. He is a Fellow of both the Institute of Food Science and Technology (IFST) and Institution of Engineers (IEI), and a life member of professional bodies including Association of Food Scientists & Technologists (India) [AFST(I)], Indian Society of Technical Education (ISTE), Indian Science Congress (ISC), Indian Institute of Chemical Engineers (IIChE), Indian Society of Agricultural Engineers (ISAE), and Indian Society of Food Engineers (ISFE). He also serves as guest editor, editorial board member, and reviewer for several well-recognized food processing journals.
Kamalapreetha Baskaran holds a BTech in Food Process Engineering from Indian Institute of Crop Processing Technology, Thanjavur, MTech in Agricultural Process Engineering from Tamil Nadu Agricultural University (TNAU), Coimbatore, and a Ph.D. from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Her doctoral research focused on innovative non-thermal extraction methods - such as cold plasma, plasma bubbling, and high-pressure processing for the recovery of bioactives from green coffee beans. Over more than seven years of academic and research experience, Dr. Kamalapreetha has been involved in both lab-scale and pilot-scale projects on functional food ingredients, published several peer-reviewed articles and book chapters, and has presented her work on emerging food technologies at international platforms.
She currently serves as the Co-chair (Asian Region) of the Consumer Perception Working Group for the Global Harmonization Initiative (GHI), advancing international collaboration in food safety standards and research. Dr. Kamalapreetha is a life member of the Association of Food Scientists & Technologists (India) [AFST(I)], Indian Society of Agricultural Engineers (ISAE), and Organization for Women in Science for the Developing World (OWSD), actively contributing as a reviewer for prominent food science journals.
