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Nhan đề: Enhancing extraction processes in the food industry / edited by Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat.
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DDC
| 664 | |
Nhan đề
| Enhancing extraction processes in the food industry / edited by Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat. | |
Thông tin xuất bản
| Boca Raton : CRC Press, 2012. | |
Mô tả vật lý
| xxxviii, 532 p. : ill. ; 24 cm.. | |
Tùng thư
| Contemporary food engineering | |
Tóm tắt
| "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"-- | |
Thuật ngữ chủ đề
| Food industry and trade. | |
Thuật ngữ chủ đề
| Plant extracts. | |
Thuật ngữ chủ đề
| Extraction (Chemistry) | |
Môn học
| Công nghệ chế biến thực phẩm | |
Tác giả(bs) CN
| Lebovka, N. I. | |
Tác giả(bs) CN
| Vorobiev, Eugène. | |
Tác giả(bs) CN
| Chémat, Farid. |
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| 02034nam a2200349 a 4500 |
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| 001 | 31185 |
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| 002 | 12 |
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| 004 | C9081D9B-F44B-4085-9154-6E30F11CE296 |
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| 005 | 201404181034 |
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| 008 | 110712s2012 flua b 001 0 eng |
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| 009 | 1 0 |
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| 010 | |a 2011022667 |
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| 020 | |a9781439845936 (hardback) |
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| 039 | |a20140418103431|bthanhnhan|y20140418102952|zthanhnhan |
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| 082 | 00|a664|223 |
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| 245 | 00|aEnhancing extraction processes in the food industry / |cedited by Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat. |
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| 260 | |aBoca Raton : |bCRC Press, |c2012. |
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| 300 | |axxxviii, 532 p. : |bill. ; |c24 cm.. |
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| 490 | 0 |aContemporary food engineering |
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| 504 | |aIncludes bibliographical references and index. |
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| 520 | |a"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"--|cProvided by publisher. |
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| 650 | 0|aFood industry and trade. |
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| 650 | 0|aPlant extracts. |
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| 650 | 0|aExtraction (Chemistry) |
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| 690 | |aCông nghệ chế biến thực phẩm |
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| 700 | 1 |aLebovka, N. I.|q(Nikolaĭ Ivanovich) |
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| 700 | 1 |aVorobiev, Eugène. |
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| 700 | 1 |aChémat, Farid. |
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| 856 | 1|uhttps://thuvien.ntu.edu.vn/ntukiposdata3/sachdientu/tienganh/600_khoahocungdung_congnghe/660_kythuathoahoc/enhancingextractionprocessesinthefoodindustry_nikolailebovka/0143984593x_001thumbimage.jpg |
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| 890 | |a0|b0|c1|d3 |
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