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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 radiation --- Microwave radiation --- Microwave ovens --- Microwave ovens --- Extraction --- Extraction --- pharmaceutical industry --- pharmaceutical industry --- Food industry --- Food industry

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"Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry"--

Food industry and trade --- Technological innovations. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing

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Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

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Microwave Chemistry has changed the way to work in chemical laboratories and is an established state-of-the-art technology to accelarate and enhance chemical processes. This book not only gives an overview of the technology, its historical development and theoretical background, but also presents its exceptionally broad spectrum of applications. Microwave Chemistry enables graduate students and scientist to learn and apply its methods successfully.

Radiation chemistry. --- Microwaves. --- Chemistry, Physical and theoretical. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Hertzian waves --- Electric waves --- Electromagnetic waves --- Geomagnetic micropulsations --- Radio waves --- Shortwave radio --- Chemical effects of radiation --- Radiation induced chemical reactions --- Radiolysis --- Chemistry, Physical and theoretical