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Food Science & Nutrition | Microwave-assisted Extraction for Bioactive Compounds - Theory and Practice (Authors and Editors)

Microwave-assisted Extraction for Bioactive Compounds

Theory and Practice

Chemat, Farid, Cravotto, Giancarlo (Eds.)

2013, XII, 238 p. 72 illus., 38 illus. in color.

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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.

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    Microwave-assisted Extraction for Bioactive Compounds

    Theory and Practice

    Series: Food Engineering Series

    Chemat, Farid, Cravotto, Giancarlo (Eds.) 2013

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    Chemat, Farid, Vian, Maryline Abert (Eds.) 2014

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    Essential Oils as Reagents in Green Chemistry

    Series: SpringerBriefs in Molecular Science

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    Li, Ying, Fabiano-Tixier, Anne-Sylvie, Chemat, Farid 2014

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