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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Format PDF ● Halaman-halaman 80 ● ISBN 9781536111170 ● Penyunting A Mohdaly & I Smetanska ● Penerbit Nova Science Publishers ● Diterbitkan 2017 ● Muat turun 3 kali ● Mata wang EUR ● ID 7216478 ● Salin perlindungan Adobe DRM
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