Modern Extraction Techniques for Food and Agricultural Samples (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
210
Utgivningsdatum
2006-02-01
Upplaga
illustrated ed
Förlag
OUP USA
Illustrationer
60ill. 1halftone
Dimensioner
230 x 161 x 16 mm
Vikt
381 g
Antal komponenter
1
Komponenter
9:B&W 6 x 9 in or 229 x 152 mm Case Laminate on Creme w/Gloss Lam
ISSN
0097-6156
ISBN
9780841239401
Modern Extraction Techniques for Food and Agricultural Samples (inbunden)

Modern Extraction Techniques for Food and Agricultural Samples

Inbunden Engelska, 2006-02-01
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During the last ten years, several new extraction techniques have been developed that are faster, more automated and use less organic solvents compared to classical solvent extraction techniques. Furthermore, there is a clear trend going towards the use of (and research on) environmentally sustainable methods, which is encouraging for the future. Supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) are two of the most useful techniques for
extraction of non-polar and medium polar solutes from solid and semi-solid samples. These techniques commonly use pressurized carbon dioxide or hot liquids such as water as extraction solvents, respectively. For aqueous samples, stir-bar sorptive extraction (SBSE) has recently been developed. These are
some of the techniques that will be described in the proposed symposium series book. Focus will be on the extraction of various compounds from food and agricultural samples in either an analytical or a process-scale point-of-view. Several of the book chapters will compare the different techniques, and describe their advantages and disadvantages. Applications discussed in this book include SFE of biopolymers from distillers dried grains, SFE of lipids from oilseeds, PLE of functional ingredients
from plants and herbs, tandem SFE/PLE of acrylamide from potato chips, SFE and PLE of cholesterol and fat from hamster liver, and steam distillation-extraction (SDE) and SBSE of flavors from shitake mushrooms.
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