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Extraction (Chemistry) --- Extraction (Chimie)

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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.

Extraction (Chemistry). --- Food -- Storage. --- Food industry and trade. --- Food technology -- Methods. --- Food-Processing industry -- Methods. --- Health & Biological Sciences --- Biomedical Engineering --- Extraction (Chemistry) --- Food preparation industry --- Food processing industry --- Food trade --- Chemistry. --- Biochemical engineering. --- Food --- Nutrition. --- Food Science. --- Biochemical Engineering. --- Biotechnology. --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Chemistry, Technical --- Diffusion --- Packed towers --- Separation (Technology) --- Solution (Chemistry) --- Processing --- Food science. --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Science --- Health aspects --- Food—Biotechnology. --- Nutrition   . --- Chemical Bioengineering. --- Genetic engineering

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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.

Chemistry --- Nutritionary hygiene. Diet --- Biochemical engineering --- Food science and technology --- bio-engineering --- farmacologie --- groene chemie --- biochemie --- chemie --- voedingsleer --- oplosmiddelen

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This book presents a complete picture of the current state-of-the-art in alternative and green solvents used for laboratory and industrial natural product extraction in terms of the latest innovations, original methods and safe products. It provides the necessary theoretical background and details on extraction, techniques, mechanisms, protocols, industrial applications, safety precautions and environmental impacts. This book is aimed at professionals from industry, academicians engaged in extraction engineering or natural product chemistry research, and graduate level students. The individual chapters complement one another, were written by respected international researchers and recognized professionals from the industry, and address the latest efforts in the field. It is also the first sourcebook to focus on the rapid developments in this field. Farid Chemat is a Professor of Chemistry at the University of Avignon, France. Maryline Abert Vian is an Assistant Professor of Chemistry at the University of Avignon, France.

Extraction (Chemistry) --- Chemistry, Technical --- Diffusion --- Packed towers --- Separation (Technology) --- Solution (Chemistry) --- Chemical engineering. --- Biochemistry. --- Environmental chemistry. --- Biochemical engineering. --- Industrial Chemistry/Chemical Engineering. --- Biochemistry, general. --- Environmental Chemistry. --- Biochemical Engineering. --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Chemistry, Environmental --- Chemistry --- Ecology --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Medical sciences --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Engineering --- Metallurgy --- Composition

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"The food industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges for enhancing shelf life and nutritional quality of food products, at the same time as reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing and using naturally derived ingredients. The book advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research and industrial teams who establish a series of methodological and technological tools in innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) in the frontiers of food processing, food chemistry, and food microbiology, are showed here strategically with tools to make preservation, transformation and extraction greener, presenting them as success stories for research, education and at industrial scale"--

Food industry and trade --- Green chemistry. --- Food --- Environmental aspects. --- Preservation. --- Food preservation --- Food preservatives --- Environmental chemistry --- Sustainable chemistry --- Chemical engineering --- Chemistry, Technical --- Sustainable engineering --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Industrial applications --- Processing