Microwave assisted extraction bioactive compounds (26 resultados)

Condición: New.

Condición: New.

Condición: New. pp. 252.

Buch. Condición: 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.…

Hardcover. Condición: Brand New. 238 pages. 9.25x6.25x0.50 inches. In Stock.

Taschenbuch. Condición: 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. …

Taschenbuch. Condición: 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. …

Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condición: new. Hardcover. Plant-derived bioactive compounds (polyphenols, pigments, sterols, and essential oil constituents) have attracted significant scientific and industrial interest due to their antioxidant, antimicrobial, and anti-inflammatory properties. Their growing use in the food, pharmaceutical, and cosmetic sectors reflects a shift toward natural, health-promoting ingredients and sustainable resources. Thus, the efficiency and sustainability of extraction processes have become central research priorities. The papers included in this Special Issue highlight recent progress in advanced extraction technologies, particularly microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). In contrast to conventional extraction methods, which are often limited by long extraction times, high solvent consumption, and reduced efficiency, MAE utilizes rapid volumetric heating to enhance cell disruption and improve extraction yields, while reducing energy and solvent requirements. Similarly, UAE involves the use of acoustic cavitation to intensify mass transfer, facilitating the efficient recovery of bioactives under milder conditions, making it especially suitable for heat-sensitive compounds. Together, the works published in this Special Issue provide a comprehensive overview of current advances, challenges, and future directions in advanced extraction technology. They underscore the need for continued methodological innovation to support the development of high-value plant-based products, while meeting the growing demand for environmentally responsible and efficient production processes. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: new. Questo è un articolo print on demand.

Hardcover. Condición: new. Hardcover. Plant-derived bioactive compounds (polyphenols, pigments, sterols, and essential oil constituents) have attracted significant scientific and industrial interest due to their antioxidant, antimicrobial, and anti-inflammatory properties. Their growing use in the food, pharmaceutical, and cosmetic sectors reflects a shift toward natural, health-promoting ingredients and sustainable resources. Thus, the efficiency and sustainability of extraction processes have become central research priorities. The papers included in this Special Issue highlight recent progress in advanced extraction technologies, particularly microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). In contrast to conventional extraction methods, which are often limited by long extraction times, high solvent consumption, and reduced efficiency, MAE utilizes rapid volumetric heating to enhance cell disruption and improve extraction yields, while reducing energy and solvent requirements. Similarly, UAE involves the use of acoustic cavitation to intensify mass transfer, facilitating the efficient recovery of bioactives under milder conditions, making it especially suitable for heat-sensitive compounds. Together, the works published in this Special Issue provide a comprehensive overview of current advances, challenges, and future directions in advanced extraction technology. They underscore the need for continued methodological innovation to support the development of high-value plant-based products, while meeting the growing demand for environmentally responsible and efficient production processes. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Condición: new. Hardcover. Plant-derived bioactive compounds (polyphenols, pigments, sterols, and essential oil constituents) have attracted significant scientific and industrial interest due to their antioxidant, antimicrobial, and anti-inflammatory properties. Their growing use in the food, pharmaceutical, and cosmetic sectors reflects a shift toward natural, health-promoting ingredients and sustainable resources. Thus, the efficiency and sustainability of extraction processes have become central research priorities. The papers included in this Special Issue highlight recent progress in advanced extraction technologies, particularly microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). In contrast to conventional extraction methods, which are often limited by long extraction times, high solvent consumption, and reduced efficiency, MAE utilizes rapid volumetric heating to enhance cell disruption and improve extraction yields, while reducing energy and solvent requirements. Similarly, UAE involves the use of acoustic cavitation to intensify mass transfer, facilitating the efficient recovery of bioactives under milder conditions, making it especially suitable for heat-sensitive compounds. Together, the works published in this Special Issue provide a comprehensive overview of current advances, challenges, and future directions in advanced extraction technology. They underscore the need for continued methodological innovation to support the development of high-value plant-based products, while meeting the growing demand for environmentally responsible and efficient production processes. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condición: new. Questo è un articolo print on demand.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Plant-derived bioactive compounds (polyphenols, pigments, sterols, and essential oil constituents) have attracted significant scientific and industrial interest due to their antioxidant, antimicrobial, and anti-inflammatory properties. Their growing use in the food, pharmaceutical, and cosmetic sectors reflects a shift toward natural, health-promoting ingredients and sustainable resources. Thus, the efficiency and sustainability of extraction processes have become central research priorities. The papers included in this Special Issue highlight recent progress in advanced extraction technologies, particularly microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). In contrast to conventional extraction methods, which are often limited by long extraction times, high solvent consumption, and reduced efficiency, MAE utilizes rapid volumetric heating to enhance cell disruption and improve extraction yields, while reducing energy and solvent requirements. Similarly, UAE involves the use of acoustic cavitation to intensify mass transfer, facilitating the efficient recovery of bioactives under milder conditions, making it especially suitable for heat-sensitive compounds. Together, the works published in this Special Issue provide a comprehensive overview of current advances, challenges, and future directions in advanced extraction technology. They underscore the need for continued methodological innovation to support the development of high-value plant-based products, while meeting the growing demand for environmentally responsible and efficient production processes.…

Buch. Condición: 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.…

Taschenbuch. Condición: 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.…

Gebunden. Condición: 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 .…

Condición: New. Print on Demand pp. 252 72 Illus. (38 Col.).

Condición: 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 .…

Condición: New. PRINT ON DEMAND pp. 252.

Buch. Condición: Neu. Microwave and Ultrasound-Assisted Extraction for Plant Bioactive Compounds | Buch | Englisch | 2026 | MDPI AG | EAN 9783725880195 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Buch. Condición: 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, 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. …

Taschenbuch. Condición: 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, 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. …