000			01978cam a2200373 a 4500
001			16866126
003			OSt
005			20241031111157.0
008			110712s2012 flua b 001 0 eng
010			_a 2011022667
020			_a9781439845936 (hardback)
040			_aDLC _cKsTU _dDLC
042			_apcc
050	0	0	_aTP156.E8 _b.enh 2012
082	0	0	_a664 _223
084			_aSCI010000 _aTEC012000 _2bisacsh
245	0	0	_aEnhancing extraction processes in the food industry / _ceditors, Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat.
260			_aBoca Raton : _bCRC Press, _c2012.
300			_axxxviii, 532 p. : _bill. ; _c24 cm..
490	0		_aContemporary food engineering
504			_aIncludes bibliographical references and index.
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.
650		0	_aExtraction (Chemistry)
650		0	_aPlant extracts.
650		0	_aFood industry and trade.
650		7	_aSCIENCE / Biotechnology. _2bisacsh
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
700	1		_aLebovka, N. I. _q(Nikolaĭ Ivanovich)
700	1		_aVorobiev, Eugène.
700	1		_aChémat, Farid.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c3372 _d3371