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03989nam a22005055i 4500 |
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978-1-4614-4830-3 |
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121211s2013 xxu| s |||| 0|eng d |
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|a 9781461448303
|9 978-1-4614-4830-3
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|a 10.1007/978-1-4614-4830-3
|2 doi
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|a TP248.65.F66
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|a 664
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|a Microwave-assisted Extraction for Bioactive Compounds
|h [electronic resource] :
|b Theory and Practice /
|c edited by Farid Chemat, Giancarlo Cravotto.
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| 264 |
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|a Boston, MA :
|b Springer US :
|b Imprint: Springer,
|c 2013.
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| 300 |
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|a XII, 240 p.
|b online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
|b PDF
|2 rda
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|a Food Engineering Series,
|x 1571-0297
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|a 1. Microwave-assisted extraction - an introduction to dielectric heating -- 2. Fundamentals of microwave extraction -- 3. Microwave assisted extraction of essential oils and aromas -- 4. The Role of Microwaves in the Extraction of Fats and Oils.- 5. Microwave-Assisted Extraction of Antioxidants and Food Colors -- 6. The Role of Micowaves in Omics Disciplines -- 7. Pharmaceutical and nutraceutical compounds from natural matrices -- 8. From Laboratory to Industry: Scale-up, Quality and Safety Consideration for Microwave-Assisted Extraction.
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| 520 |
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|a Microwave-assisted extraction of bioactive compounds is a research area of extreme interest in several industry fields (e.g., food, cosmetic, perfumery, pharmaceutical, nutraceutical). Using microwaves, full reproducible extractions can be accomplished in seconds or minutes with high reproducibility, reducing solvents and energy consumption, simplifying manipulation and work-up, giving higher products purity, and eliminating post-treatment of waste water. This book explores the latest innovations of microwave extraction in terms of processes and products. This book will be of interest to academia, and research and industry that is looking for alternative “green” processes or attempting to diversify into new products such as essential oils, aromas, fat and oils, alkaloids, pigments, anti-oxidants, and other bioactive compounds. Farid Chemat, Professor Université d’Avignon et des Pays du Vaucluse, INRA, Avignon, France Chemat's main research interests are focused on innovative and sustainable extraction techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical and cosmetic applications. He is coordinator of a new group named “France Eco-Extraction” dealing with international dissemination of research and education on green extraction technologies. Giancarlo Cravotto, Professor Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Italy Cravotto's research activity has been centered on pharmacologically active natural products (isolation, structural elucidation, total synthesis and chemical modification). These studies have paved the road to new synthetic procedures and extraction techniques, particularly in the fields of ultrasound- and microwave-assisted protocols and flow-chemistry.
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|a Chemistry.
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|a Biochemical engineering.
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| 650 |
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|a Food
|x Biotechnology.
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|a Nutrition.
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| 650 |
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4 |
|a Chemistry.
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| 650 |
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4 |
|a Food Science.
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| 650 |
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4 |
|a Nutrition.
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| 650 |
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4 |
|a Biochemical Engineering.
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| 700 |
1 |
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|a Chemat, Farid.
|e editor.
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| 700 |
1 |
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|a Cravotto, Giancarlo.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 776 |
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8 |
|i Printed edition:
|z 9781461448297
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| 830 |
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|a Food Engineering Series,
|x 1571-0297
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| 856 |
4 |
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|u http://dx.doi.org/10.1007/978-1-4614-4830-3
|z Full Text via HEAL-Link
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
|
