Pregled bibliografske jedinice broj: 1059663
A review of sustainable and intensified techniques for extraction of food and natural products
A review of sustainable and intensified techniques for extraction of food and natural products // Green Chemistry, 22 (2020), 8; 2325-2353 doi:10.1039/c9gc03878g (međunarodna recenzija, pregledni rad, znanstveni)
CROSBI ID: 1059663 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
A review of sustainable and intensified techniques for extraction of food and natural products
Autori
Chemat, Farid ; Abert Vian, Maryline ; Fabiano-Tixier, Anne-Sylvie ; Nutrizio, Marinela ; Režek Jambrak, Anet ; Munekata, Paulo E. S. ; Lorenzo, Jose M. ; Barba, Francisco J. ; Binello, Arianna ; Cravotto, Giancarlo
Izvornik
Green Chemistry (1463-9262) 22
(2020), 8;
2325-2353
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni
Ključne riječi
Green extraction ; Sustainable ; Innovative techniques
Sažetak
This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, sub- and super-critical fluid processing, extrusion, mechanochemistry, high pressure, and ohmic, UV and IR heating) use or produce less solvent, energy, and hazards. This review will provide the necessary theoretical background and some details about green extraction techniques, their mechanisms, some applications, and environmental impacts. We will pay special attention to the strategies and present them as success stories for research and education and at the industrial scale.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
