Microwave Assisted Extraction Bioactive Compounds (21 results)
Microwave-Assisted Extraction for Bioactive Compounds: Theory and Practice (Food Engineering Series)
Language: English
Published by Springer, 2013
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
Seller: killarneybooks, Inagh, CLARE, Irelandkillarneybooks
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Hardcover. Condition: Very Good. Hardcover, xii + 238 pages, weight: 0.56kg / 1.22lb, NOT ex-library. Printed in Germany. Book is clean and bright throughout with unmarked text, free of inscriptions and stamps, firmly bound. A tiny crease to the tip of upper outer corner of last leaves. Boards show gentle cosmetic wear, small in…dentations to edges. Issued without a dust jacket. -- Contents: 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 Microwaves 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; Index -- 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 per cent of investments in a new plant and more than 70 per cent of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.
Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice (Food Engineering Series)
Language: English
Published by Springer, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Condition: New. In.
Language: English
Published by Springer, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condition: New. pp. 252.
Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice (Food Engineering Series)
Language: English
Published by Springer, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Language: English
Published by Springer Verlag, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Hardcover. Condition: Brand New. 238 pages. 9.25x6.25x0.50 inches. In Stock.
More imagesLanguage: English
Published by Springer, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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Taschenbuch. Condition: Neu. Microwave-assisted Extraction for Bioactive Compounds | Theory and Practice | Farid Chemat (u. a.) | Taschenbuch | Food Engineering Series | xii | Englisch | 2015 | Springer | EAN 9781489973610 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot…]hartmann[at]springer[dot]com | Anbieter: preigu.
Language: English
Published by Springer US, Springer US, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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, ProfessorUniversité d Avignon et des Pays du Vaucluse, INRA, Avignon, FranceChemat'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, ProfessorDipartimento di Scienza e Tecnologia del Farmaco, University of Turin, ItalyCravotto'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.
Language: English
Published by Springer US, Springer New York, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new 'green' techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.
Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice (Food Engineering Series)
Language: English
Published by Springer, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
Contact seller4-star sellerCondition: Used - As new
US$ 212.05
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice (Food Engineering Series)
Language: English
Published by Springer, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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US$ 218.85
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Paperback. Condition: Like New. Like New. book.
Language: English
Published by Springer, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Condition: new. Questo è un articolo print on demand.
Language: English
Published by Springer, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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Condition: new. Questo è un articolo print on demand.
Language: English
Published by Springer US Jan 2015, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new 'green' techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts. 252 pp. Englisch.
Language: English
Published by Springer US Dez 2012, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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, ProfessorUniversité d Avignon et des Pays du Vaucluse, INRA, Avignon, FranceChemat'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, ProfessorDipartimento di Scienza e Tecnologia del Farmaco, University of Turin, ItalyCravotto'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. 252 pp. Englisch.
Language: English
Published by Springer US, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Current knowledge on Microwave-Assisted Extraction (MAE) Describes the advantages of using microwave energy MAE as a new green technique in extractionFarid Chemat, ProfessorHis main research interests are focused .
Language: English
Published by Springer, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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Condition: New. Print on Demand pp. 252 72 Illus. (38 Col.).
Language: English
Published by Springer US, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Current knowledge on Microwave-Assisted Extraction (MAE) Describes the advantages of using microwave energy MAE as a new green technique in extractionFarid Chemat, ProfessorHis main research interests are focused .
Language: English
Published by Springer, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Condition: New. PRINT ON DEMAND pp. 252.
More imagesLanguage: English
Published by Springer, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: preigu, Osnabrück, Germanypreigu
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Buch. Condition: Neu. Microwave-assisted Extraction for Bioactive Compounds | Theory and Practice | Farid Chemat (u. a.) | Buch | Food Engineering Series | xii | Englisch | 2012 | Springer | EAN 9781461448297 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]s…pringer[dot]com | Anbieter: preigu Print on Demand.
Language: English
Published by Springer, Springer Dez 2012, 2012
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Hardcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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, an…d 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 used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new 'green' techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 252 pp. Englisch.
Language: English
Published by Springer, Springer Jan 2015, 2015
Series: Food Engineering, Book 17 of 46. Book 17 of 46 - Food Engineering
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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 cont…rol, 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 used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new 'green' techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 252 pp. Englisch.
