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Natural Product Extraction
Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors. Extraction of natural products in an economic and environmentally friendly way is of high importance to all industries involved. The second edition of this book presents an updated, holistic, in-depth view of the more environmentally benign techniques available for the extraction of natural products, along with their newest applications and case studies. Conventional and emerging extraction techniques are discussed in detail. New topics include enzymes, pulsed electric energy, and on-line/in-line analysis. Written for academics and industrialists working in both natural product extraction and green chemistry, this new edition provides a valuable update on current trends in the field.
Advances in Flow Analysis
This first book to cover different injection techniques not only provides a comprehensive overview of methodologies and instrumentation, it also covers recent advances in flow method analysis, with an appendix listing additional databases, instrumentation and methods on the Internet. A definite must-have for every chemist working in this field.
Enhancing Extraction Processes in the Food Industry
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a
Pyrolysis of Organic Molecules
Pyrolysis of Organic Molecules with Applications to Health and Environmental Issues, the 28th volume in the Techniques and Instrumentation in Analytical Chemistry series, gives a systematic and comprehensive description of pyrolysis of non-polymeric organic molecules. Pyrolysis is involved in many practical applications as well as in many common human activities, but harmful compounds can be generated in the process. The study of pyrolysis and of the formation of undesirable compounds as a result of pyrolytic processes is of considerable interest to chemists, chemical engineers, and toxicologists. - Pyrolysis results for compounds not previously studied or reported - Updated information from a large body of results published on pyrolysis of individual compounds or classes of compounds - Information on mechanisms and kinetics of numerous pyrolytic processes
Nutraceutical and Functional Food Processing Technology
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effect...
Flow Analysis with Spectrophotometric and Luminometric Detection
Machine generated contents note: 1. Introduction 2. Historical view 3. Fundamentals 4. Interaction of radiation with the flowing sample 5. Flow analysers 6. Instrumentation 7. Special strategies for flow manipulation 8. Sample handling.
Handbook of Alcoholic Beverages
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covere...
Advances in Flow Injection Analysis and Related Techniques
The concept of flow injection analysis (FIA) was first proposed in 1975 by Ruzicka and Hansen, and this initiated a field of research that would, over more than three decades, involve thousands of researchers, and which has to date resulted in close to 20,000 publications in the international scientific literature. Since its introduction, a number of books, including some specialized monographs, have been published on this subject with the latest in 2000. However, in this decade there has been a number of significant advances in the flow analysis area, and in particular in sequential injection analysis (SIA) techniques, and more recently with the introduction of Lab on a Valve (LOV) and bead...
