Extraction of one or more components from a complex mixture is a requirement for many operations in the food engineering and biotechnology industries. This technology is used for either to recover important food components, being a main processing stage for the production of certain food products (sugar, oils, proteins), to isolate desired components (antioxidants, flavors), or to remove contaminants and other undesirable components (alkaloids, cholesterol). This new book reviews the extraction methods as conventional solvent extraction, supercritical fluid extraction (SFE), aqueous two-phase extraction (ATPE), liquid membrane extraction, and reverse micelle extraction.
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स्वरूप PDF ● पेज 80 ● ISBN 9781536111170 ● संपादक A Mohdaly & I Smetanska ● प्रकाशक Nova Science Publishers ● प्रकाशित 2017 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 7216478 ● कॉपी सुरक्षा Adobe DRM
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