Plant Based “Green Chemistry 2.0”

Moving from Evolutionary to Revolutionary

  • Ying Li
  • Farid Chemat

Part of the Green Chemistry and Sustainable Technology book series (GCST)

Table of contents

  1. Front Matter
    Pages i-xii
  2. Léa Vernès, Ying Li, Farid Chemat, Maryline Abert-Vian
    Pages 15-50
  3. Ying Li, Werner Kunz, Farid Chemat
    Pages 51-87
  4. Hichem Ben Salah, Noureddine Allouche
    Pages 89-117
  5. Nourreddine Bouarourou, Kamal Aberkani, Adyl Oussaid
    Pages 119-144
  6. Mohamed Touaibia, Chahrazed Boutekedjiret, Sandrine Perino, Farid Chemat
    Pages 171-195
  7. Muhammad Kamran Khan, Larysa Paniwnyk, Sadia Hassan
    Pages 197-235
  8. Anne-Gaëlle Sicaire, Frédéric Fine, Alain Quinsac, Meriem Boukroufa, Njara Rakotomanomana, Farid Chemat
    Pages 237-256
  9. Ikram Boublenza, Ibtissam Boublenza, Abdelhak Boublenza, Sara Madji, Anne-Sylvie Fabiano-Tixier, Farid Chemat
    Pages 257-275
  10. Xinguang Qin, Wanrong Li, Yi He, Zhenzhou Zhu, Gang Liu, Jie Cai et al.
    Pages 277-337
  11. Zahia Ghouila, Moussa Sehailia, Smain Chemat
    Pages 339-375

About this book


This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from reputed international researchers and renowned professionals from industry, covering the latest efforts in the field. 

The book serves as the starting point for future collaborations in the new area “Plant Based Green Chemistry” between research, industry, and education, covering large ecologic and economic applications: perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuels, or fine chemicals industries. This book is aimed at professionals from industries, academicians engaged in plant based green chemistry, researchers and graduate level students, but will also be useful to food technologists and students and researchers involved in natural products chemistry.


Plant Based Green Chemistry Natural products Biobased solvents Biomaterials Biofuel Phytoextraction Natural terpenes Polyphenols Natural food ingredients Biorefinery and Sustainability

Editors and affiliations

  • Ying Li
    • 1
  • Farid Chemat
    • 2
  1. 1.Department of Food Science and Engineering, College of Science and EngineeringJinan UniversityGuangzhouChina
  2. 2.INRA, SQPOV, UMR408Avignon UniversityAvignonFrance

Bibliographic information