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Semi-critical assisted extraction = ...

Chavez-Gil, Tulio.

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Semi-critical assisted extraction = applications and commercialization in biotechnology, food, and pharmacy /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Semi-critical assisted extraction/ Tulio Chavez-Gil.
其他題名:	applications and commercialization in biotechnology, food, and pharmacy /
作者:	Chavez-Gil, Tulio.
出版者:	Singapore :Jenny Stanford Pub., : c2024.,
面頁冊數:	1 online resource :ill. (some col.)
標題:	Extraction (Chemistry) -
電子資源:	https://www.taylorfrancis.com/books/9781003291244
ISBN:	9781003291244

Semi-critical assisted extraction = applications and commercialization in biotechnology, food, and pharmacy /
Chavez-Gil, Tulio.

Semi-critical assisted extractionapplications and commercialization in biotechnology, food, and pharmacy /[electronic resource] :Tulio Chavez-Gil. - 1st ed. - Singapore :Jenny Stanford Pub.,c2024. - 1 online resource :ill. (some col.)

Includes bibliographical references and index.

In the past three decades, great efforts have been made to develop new methods for the extraction of natural molecules. Improved extraction technologies have garnered scientific interest as they have helped in understanding how mass and energy transfer exhibited for a solvent and solute during a chemical extraction can be used as physical chemistry parameters, leading to the modeling and design of new advantageous equipment. In situ data collected during a chemically assisted experiment is useful in a variety of scientific and technological applications, especially in generating extractors that are safer, more efficient, and offer true opportunities to scale them up in a wide range of materials (among stainless steel). This book compiles empirical and traditional extraction methods applied to cutting-edge critical extraction research in the areas of food science, phytochemistry, pharmacy, fragrance, cosmetology, and folk medicine. It presents extraction technology as an interdisciplinary area that applies the principles of physics and chemistry as tools to develop engineered models for the construction of more advanced extraction devices. It includes examples and problems related to data treatment in normal laboratory research work that will facilitate undergraduate- and graduate-level students, as well as operators working in the area, in solving real problems.

ISBN: 9781003291244Subjects--Topical Terms:

543480
Extraction (Chemistry)

LC Class. No.: TP156.E8

Dewey Class. No.: 660/.284248

Semi-critical assisted extraction = applications and commercialization in biotechnology, food, and pharmacy /
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300 $a 1 online resource : $b ill. (some col.)
504 $a Includes bibliographical references and index.
520 $a In the past three decades, great efforts have been made to develop new methods for the extraction of natural molecules. Improved extraction technologies have garnered scientific interest as they have helped in understanding how mass and energy transfer exhibited for a solvent and solute during a chemical extraction can be used as physical chemistry parameters, leading to the modeling and design of new advantageous equipment. In situ data collected during a chemically assisted experiment is useful in a variety of scientific and technological applications, especially in generating extractors that are safer, more efficient, and offer true opportunities to scale them up in a wide range of materials (among stainless steel). This book compiles empirical and traditional extraction methods applied to cutting-edge critical extraction research in the areas of food science, phytochemistry, pharmacy, fragrance, cosmetology, and folk medicine. It presents extraction technology as an interdisciplinary area that applies the principles of physics and chemistry as tools to develop engineered models for the construction of more advanced extraction devices. It includes examples and problems related to data treatment in normal laboratory research work that will facilitate undergraduate- and graduate-level students, as well as operators working in the area, in solving real problems.
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