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Microwave-assisted Extraction for Bioactive Compounds
. Ed(S): Chemat, Farid; Cravotto, Giancarlo
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Description for Microwave-assisted Extraction for Bioactive Compounds
Hardback. This book surveys microwave-assisted extraction of bioactive compounds from food and natural products, offering theoretical background and practical information on technique, mechanisms, protocols, industrial applications, safety and environmental impact. Editor(s): Chemat, Farid; Cravotto, Giancarlo. Series: Food Engineering Series. Num Pages: 252 pages, 26 black & white tables, biography. BIC Classification: PSB; TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 20. Weight in Grams: 543.
With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy ... Read more
With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy ... Read more
Product Details
Format
Hardback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
252
Condition
New
Series
Food Engineering Series
Number of Pages
240
Place of Publication
New York, NY, United States
ISBN
9781461448297
SKU
V9781461448297
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About . Ed(S): Chemat, Farid; Cravotto, Giancarlo
Farid Chemat, Professor His 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. Université d’Avignon et des Pays du Vaucluse, INRA, UMR ... Read more
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