Enhanced concern for the quality and safety of food products, increased preference for natural products, and stricter regulations on the residual level of solvents, all contribute to the growing use of supercritical fluid technology as a primary alternative for the extraction, fractionation, and isolation of active ingredients. As a solvent-free p
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Functional food and nutraceuticals scientists and chemical engineers.
Illustrationen
122 s/w Abbildungen, 76 s/w Tabellen
122 b/w images and 76 tables
Dateigröße
ISBN-13
978-1-4200-0651-3 (9781420006513)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Fundamentals of Supercritical Fluid Technology. Supercritical Extraction Plants: Equipment, Process and Costs. Supercritical Fluid Extraction of Specialty Oils. Extraction and Purification of Natural Tocopherols by Supercritical Fluids. Processing of Fish Oils by Supercritical Fluids. Supercritical Fluid Extraction of Active Compounds from Algae. Application of Supercritical Fluids in Traditional Chinese Medicines and Natural Products. Extraction of bioactive compounds from Latin American Plants. Antioxidant Extraction by Supercritical Fluids. Essential Oils Extraction and Fractionation using Supercritical Fluids. Processing of Spices using Supercritical Fluids. Preparation and Processing of Micro and Nano-Scale Materials by Supercritical Fluid Technology.
