Microwave-assisted Extraction for Bioactive Compounds, 2013 Theory and Practice Food Engineering Series
Coordonnateurs : Chemat Farid, Cravotto Giancarlo
Farid Chemat, Professor
His 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.
Université d’Avignon et des Pays du Vaucluse, INRA, UMR 408, F-84000 Avignon, France.
Giancarlo Cravotto, Professor
His research activity has been cantered 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.
Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, I-10125 Turin, Italy.
Current knowledge on Microwave-Assisted Extraction (MAE)
Describes the advantages of using microwave energy
MAE as a new "green" technique in extraction
Includes supplementary material: sn.pub/extras
Date de parution : 01-2015
Ouvrage de 240 p.
15.5x23.5 cm
Date de parution : 12-2012
Ouvrage de 240 p.
15.5x23.5 cm
Thèmes de Microwave-assisted Extraction for Bioactive Compounds :
Mots-clés :
MAE; microwave energy; microwave-assisted extraction; biochemical engineering