Current knowledge on Microwave-Assisted Extraction (MAE)
Describes the advantages of using microwave energy
MAE as a new "green" technique in extraction
Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES, volume 4)
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Table of contents (8 chapters)
About this book
- microwave energy
- microwave-assisted extraction
- biochemical engineering
Editors and Affiliations
INRA, UMR 408, Universite d'Avignon et des Pays du Vauc, Avignon, France
Dipartimento di Scienza e Tecnologia del, Universita di Torino, Torino, Italy
About the editors
Farid Chemat, Professor
His main research interests are focused on innovative and sustainable extraction techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical and cosmetic applications. He is coordinator of a new group named “France Eco-Extraction” dealing with international dissemination of research and education on green extraction technologies.
Université d’Avignon et des Pays du Vaucluse, INRA, UMR 408, F-84000 Avignon, France.
Giancarlo Cravotto, Professor
His research activity has been cantered on pharmacologically active natural products (isolation, structural elucidation, total synthesis and chemical modification). These studies have paved the road to new synthetic procedures and extraction techniques, particularly in the fields of ultrasound- and microwave-assisted protocols and flow-chemistry.
Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, I-10125 Turin, Italy.
Book Title: Microwave-assisted Extraction for Bioactive Compounds
Book Subtitle: Theory and Practice
Editors: Farid Chemat, Giancarlo Cravotto
Series Title: Food Engineering Series
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2013
Hardcover ISBN: 978-1-4614-4829-7Published: 11 December 2012
Softcover ISBN: 978-1-4899-7361-0Published: 28 January 2015
eBook ISBN: 978-1-4614-4830-3Published: 12 December 2012
Series ISSN: 1571-0297
Edition Number: 1
Number of Pages: XII, 240
Topics: Food Science, Nutrition, Chemical Bioengineering