Enhancing extraction processes in the food industry

"Providing a clear description of different extraction methods, tools, and techniques, this book reviews modern approaches that enhance each extraction process. The text presents both classical and emerging extraction processes applied in food manufacture as well as the fundamentals of extracti...

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Bibliographic Details
Other Authors Lebovka, N. I., Vorobiev, Eugene, Chemat, Farid
Format eBook
LanguageEnglish
Published Boca Raton : CRC Press, 2012.
SeriesContemporary food engineering.
Subjects
Extraction (Chemistry)
Plant extracts.
Food industry and trade.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781439845950
DOI10.1201/b11241
Physical Descriptionxl, 532 p. : ill. (some col.).

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Summary:"Providing a clear description of different extraction methods, tools, and techniques, this book reviews modern approaches that enhance each extraction process. The text presents both classical and emerging extraction processes applied in food manufacture as well as the fundamentals of extraction and mechanical destruction techniques applied to plant materials and biosuspensions. The author discusses new results and methods related to bio- and supercritical fluid assisted extraction, extraction assisted by power ultrasonic, microwaves, induction heating, pulsed electric fields, arc discharge, ohmic heating, extrusion and vacuum, and various combined methods"--
Bibliography:Includes bibliographical references and index.
ISBN:9781439845950
Access:Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
DOI:10.1201/b11241
Physical Description:xl, 532 p. : ill. (some col.).

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