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A review ofsustainable andintensifiedtechniques forextraction of foodand natural products Farid ChematMaryline Abert VianAnne‐Sylvie Fabiano‐Tixier2020 год

A review of sustainable and intensified techniques for extraction of food and natural products

Полный текстСтраница публикацииПубликация в OpenAlex
Аннотация: This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.
Год издания: 2020
Авторы: Farid Chemat, Maryline Abert Vian, Anne‐Sylvie Fabiano‐Tixier, Marinela Nutrizio, Anet ­Režek ­Jambrak, Paulo E. S. Munekata, José M. Lorenzo, Francisco J. Barba, Arianna Binello, Giancarlo Cravotto
Издательство: Royal Society of Chemistry
Источник: Green Chemistry
Ключевые слова: Chemistry and Chemical Engineering, Chemical and Physical Properties in Aqueous Solutions, Process Optimization and Integration
Другие ссылки: Green Chemistry (PDF)
Green Chemistry (HTML)
HAL (Le Centre pour la Communication Scientifique Directe) (PDF)
HAL (Le Centre pour la Communication Scientifique Directe) (HTML)
Institutional Research Information System University of Turin (University of Turin) (PDF)
Institutional Research Information System University of Turin (University of Turin) (HTML)
HAL (Le Centre pour la Communication Scientifique Directe) (HTML)