The Resource Enhancing extraction processes in the food industry, editors, Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat, (electronic resource)

Enhancing extraction processes in the food industry, editors, Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat, (electronic resource)

Label
Enhancing extraction processes in the food industry
Title
Enhancing extraction processes in the food industry
Statement of responsibility
editors, Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat
Contributor
Subject
Genre
Language
  • eng
  • eng
Summary
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories.The book begins with an overview of solvent extraction technology. It examines pulsed ele
Member of
Cataloging source
MiAaPQ
Dewey number
664
Illustrations
illustrations
Index
no index present
Language note
English
LC call number
TP156.E8
LC item number
E65 2012
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Chémat, Farid
  • Lebovka, N. I.
  • Vorobiev, Eugène
Series statement
Contemporary food engineering
http://library.link/vocab/subjectName
  • Extraction (Chemistry)
  • Food industry and trade
  • Plant extracts
Label
Enhancing extraction processes in the food industry, editors, Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Contents; List of Figures; List of Tables; Series Preface; Preface; Acknowledgments; Series Editor; Editors; Contributors; Main Abbreviations; Chapter 1: Introduction to Extraction in Food Processing; Chapter 2: Pulse Electric Field-Assisted Extraction; Chapter 3: Microwave-Assisted Extraction; Ultrasonically Assisted Diffusion Processes; Chapter 5: Pulsed Electrical Discharges: Principles and Application to Extraction of Biocompounds; Chapter 6: Combined Extraction Techniques; Chapter 7: Supercritical Fluid Extraction in Food Processing
  • Chapter 8: Pressurized Hot Water Extraction and ProcessingChapter 9: Instant Controlled Pressure Drop Technology in Plant Extraction Processes; Chapter 11: Extrusion-Assisted Extraction: Alginate Extraction from Macroalgae by Extrusion Process; Chapter 12: Gas-Assisted Mechanical Expression of Oilseeds; Chapter 13: Mechanochemically Assisted Extraction; Chapter 14: Reverse Micellar Extraction of Bioactive Compounds for Food Products; Chapter 15: Aqueous Two-Phase Extraction of Enzymes for Food Processing; Chapter 16: Enzyme-Assisted Aqueous Extraction of Oilseeds; Back Cover
Dimensions
unknown
Extent
1 online resource (558 p.)
Form of item
online
Isbn
9780429108679
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2550000000062935
  • (EBL)800918
  • (OCoLC)763161413
  • (SSID)ssj0000565075
  • (PQKBManifestationID)11356786
  • (PQKBTitleCode)TC0000565075
  • (PQKBWorkID)10516881
  • (PQKB)11070411
  • (MiAaPQ)EBC800918
  • (EXLCZ)992550000000062935
Label
Enhancing extraction processes in the food industry, editors, Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat, (electronic resource)
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Contents; List of Figures; List of Tables; Series Preface; Preface; Acknowledgments; Series Editor; Editors; Contributors; Main Abbreviations; Chapter 1: Introduction to Extraction in Food Processing; Chapter 2: Pulse Electric Field-Assisted Extraction; Chapter 3: Microwave-Assisted Extraction; Ultrasonically Assisted Diffusion Processes; Chapter 5: Pulsed Electrical Discharges: Principles and Application to Extraction of Biocompounds; Chapter 6: Combined Extraction Techniques; Chapter 7: Supercritical Fluid Extraction in Food Processing
  • Chapter 8: Pressurized Hot Water Extraction and ProcessingChapter 9: Instant Controlled Pressure Drop Technology in Plant Extraction Processes; Chapter 11: Extrusion-Assisted Extraction: Alginate Extraction from Macroalgae by Extrusion Process; Chapter 12: Gas-Assisted Mechanical Expression of Oilseeds; Chapter 13: Mechanochemically Assisted Extraction; Chapter 14: Reverse Micellar Extraction of Bioactive Compounds for Food Products; Chapter 15: Aqueous Two-Phase Extraction of Enzymes for Food Processing; Chapter 16: Enzyme-Assisted Aqueous Extraction of Oilseeds; Back Cover
Dimensions
unknown
Extent
1 online resource (558 p.)
Form of item
online
Isbn
9780429108679
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2550000000062935
  • (EBL)800918
  • (OCoLC)763161413
  • (SSID)ssj0000565075
  • (PQKBManifestationID)11356786
  • (PQKBTitleCode)TC0000565075
  • (PQKBWorkID)10516881
  • (PQKB)11070411
  • (MiAaPQ)EBC800918
  • (EXLCZ)992550000000062935

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