000 03994nam a22005055i 4500
001 978-1-4614-4830-3
003 DE-He213
005 20140220082817.0
007 cr nn 008mamaa
008 121211s2013 xxu| s |||| 0|eng d
020 _a9781461448303
_9978-1-4614-4830-3
024 7 _a10.1007/978-1-4614-4830-3
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aChemat, Farid.
_eeditor.
245 1 0 _aMicrowave-assisted Extraction for Bioactive Compounds
_h[electronic resource] :
_bTheory and Practice /
_cedited by Farid Chemat, Giancarlo Cravotto.
264 1 _aBoston, MA :
_bSpringer US :
_bImprint: Springer,
_c2013.
300 _aXII, 238 p. 72 illus., 38 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Engineering Series,
_x1571-0297
505 0 _a1. 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.
520 _aMicrowave-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.
650 0 _aChemistry.
650 0 _aBiochemical engineering.
650 0 _aFood science.
650 0 _aNutrition.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aNutrition.
650 2 4 _aBiochemical Engineering.
700 1 _aCravotto, Giancarlo.
_eeditor.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461448297
830 0 _aFood Engineering Series,
_x1571-0297
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-4830-3
912 _aZDB-2-CMS
999 _c95234
_d95234