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
Language: English
Published: Boca Raton : CRC Press, 2012.
Series: Contemporary food engineering.
Subjects:
Extraction (Chemistry)
Plant extracts.
Food industry and trade.
elektronické knihy
electronic books
ISBN: 9781439845950
Physical Description: xl, 532 p. : ill. (some col.).

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Table of contents

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006 m d
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008 111202s2012 fluad sb 001 0 eng d
999 |c 75666  |d 75666 
020 |a 9781439845950  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
245 0 0 |a Enhancing extraction processes in the food industry  |h [elektronický zdroj] /  |c edited by Nikolai Lebovka, Eugene Vorobiev, Farid Chemat. 
260 |a Boca Raton :  |b CRC Press,  |c 2012. 
300 |a xl, 532 p. :  |b ill. (some col.). 
490 1 |a Contemporary food engineering 
504 |a Includes bibliographical references and index. 
505 0 |a ch. 1. Introduction to extraction in food processing / Philip J. Lloyd and Jessy van Wyk -- ch. 2. Pulse electric field-assisted extraction / Eugene Vorobiev and Nikolai I. Lebovka -- ch. 3. Microwave-assisted extraction / María Dolores Luque de Castro and Feliciano Priego-Capote -- ch. 4. Ultrasonically assisted diffusion processes / Zbigniew J. Dolatowski and Dariusz M. Stasiak -- ch. 5. Pulsed electrical discharges : principles and application to extraction of biocompounds / Nadia Boussetta ... [et al.] -- ch. 6. Combined extraction techniques / Farid Chemat and Giancarlo Cravotto -- ch. 7. Supercritical fluid extraction in food processing / Rakesh K. Singh and Ramesh Y. Avula -- ch. 8. Pressurized hot water extraction and processing / Charlotta Turner and Elena Ibanez -- ch. 9. Instant controlled pressure drop technology in plant extraction processes / Karim Salim Allaf ... [et al.] -- ch. 10. High pressure-assisted extraction : method, technique, and application / Krishna Murthy Nagendra Prasad ... [et al.] -- ch. 11. Extrusion-assisted extraction : alginate extraction from macroalgae by extrusion process / Peggy Vauchel ... [et al.] -- ch. 12. Gas-assisted mechanical expression of oilseeds / Paul Willems and André B. de Haan -- ch. 13. Mechanochemically assisted extraction / Oleg I. Lomovsky and Igor O. Lomovsky -- ch. 14. Reverse micellar extraction of bioactive compounds for food products / A.B. Hemavathi, H. Umesh Hebbar, and Karumanchi S.M.S. Raghavarao --ch. 15. Aqueous two-phase extraction of enzymes for food processing / M.C. Madhusudhan, M.C. Lakshmi, and Karumanchi S.M.S. Raghavarao -- ch. 16. Enzyme-assisted aqueous extraction of oilseeds / Stephanie Jung ... [et al.]. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "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"--  |c Provided by publisher. 
650 0 |a Extraction (Chemistry) 
650 0 |a Plant extracts. 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Lebovka, N. I.  |q (Nikolai Ivanovich) 
700 1 |a Vorobiev, Eugene. 
700 1 |a Chemat, Farid. 
776 1 |z 9781439845936 (hardback) 
830 0 |a Contemporary food engineering. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b11241  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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