Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. Green Extraction of Natural Products presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts.
Each chapter is written by experts in the field and the strong focus on green chemistry throughout Green Extraction of Natural Products makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.
- Green Extraction: From Concepts to Research, Education and Economical Opportunities
- Process Engineering and Product Design for Green Extraction
- Tailormade Production of Plants for Green Extraction
- Mass Transfer Enhancement for Solid-Liquid Extractions
- Fundamentals of Process-Intensification Strategy for Green Extraction Operations
- Panorama of Sustainable Solvents for Green Extraction Processes
- Supercritical Fluid Extraction: A Solvent with Variable Geometry
- Water as Green Solvent for Extraction of Natural Products
- Comprehensive exploitation of residues from olive oil, wine, citrus juice and related agriculture
- Selective Extraction from Food Plants and Residues by Pulsed Electric Field
- Green Extraction of Artemisinin from Artemisia annua L.
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Farid Chemat is Professor of Chemistry and Director of the laboratory for green extraction techniques of natural products (GREEN) at the Universite d'Avignon et des Pays de Vaucluse, France.After periods of postdoctoral research work with Prolabo-Merck, Rhone-Poulenc and Unilever (1995-1997), he spent two years as senior researcher at University of Wageningen-The Netherlands. In 1999, he moved to the University of La Reunion-France DOM as assistant professor and since 2006 holds the position of Professor of Food Chemistry at the University of Avignon-France. His research activity is documented by more than 100 scientific peer-reviewed papers, and about the same number of conferences and communications to scientific and industrial meetings, 5 edited books, 1 authored book, 26 book chapters and 7 patents. His main research interests have focused on innovative and sustainable extraction techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical, bio-energy and cosmetic applications.
Jochen Strube, is professor at Clausthal University of Technology and Director of the Institute for Separation and Process Technology since 2006. Before that, he worked 7 years at Bayer Technology Services GmbH, Leverkusen, Germany. His main experience is in fluid separation technologies for chemicals and biologics like chromatography, membranes and extraction. At the moment, he chairs the German ProcessNet working group of "Plant-based Extraction - Products and Processes".