Enhancing extraction processes in the food industry
by N. I. Lebovka
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"Providing a clear description of different extraction methods, tools, and techniques, this book reviews modern approaches that enhance each extraction process. The text presents both classical and emerging extraction processes applied in food manufacture as well as the fundamentals of extraction and mechanical destruction techniques applied to plant materials and biosuspensions. The author discusses new results and methods related to bio- and supercritical fluid assisted extraction, extraction assisted by power ultrasonic, microwaves, induction heating, pulsed electric fields, arc discharge, ohmic heating, extrusion and vacuum, and various combined methods"--
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| Edition | Availability |
|---|---|
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Enhancing extraction processes in the food industry
2012, CRC Press
in English
143984593X 9781439845936
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Includes bibliographical references and index.
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- Created July 30, 2011
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| December 16, 2022 | Edited by MARC Bot | import existing book |
| October 13, 2020 | Edited by ImportBot | import existing book |
| September 25, 2020 | Edited by MARC Bot | import existing book |
| August 15, 2020 | Edited by ImportBot | import existing book |
| July 30, 2011 | Created by LC Bot | Imported from Library of Congress MARC record |