Enhancing extraction processes in the food industry /

Additional authors: Lebovka, N. I. -- (Nikolaĭ Ivanovich) | Vorobiev, Eugène. | Chémat, Farid.
Series: Contemporary food engineering Published by : CRC Press, (Boca Raton :) Physical details: xxxviii, 532 p. : ill. ; 24 cm.. ISBN:9781439845936 (hardback).
Subject(s): Extraction (Chemistry) | Plant extracts. | Food industry and trade. | SCIENCE / Biotechnology. | TECHNOLOGY & ENGINEERING / Food Science.
Year: 2012
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books Cental Instituite of Fisheries Education
664 LEB (Browse shelf(Opens below)) Available 27161

Includes bibliographical references and index.

"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"--

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