Essentials Of Botanical Extraction
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Essentials of Botanical Extraction
Essentials of Botanical Extraction: Principles and Applications provides a unique, single source of valuable information on the various botanical extraction methods available, from conventional to the use of green and modern extraction technologies including ultrasounds, microwaves, pressurized liquids, and supercritical fluids. Most extracts obtained from botanicals are often poorly characterized with unidentified active or inactive constituents. A wise selection of an extraction strategy is vital to drug discovery from medicinal plants as extraction forms the basic first step in medicinal plant research. This book also explores the mathematical hypotheses and innovations in botanical extractions and analyzes different post extraction operations so that dependency on serendipity is reduced and the same be converted into programmed drug discovery. - Reviews the history and current state of natural product drug discovery and development, highlighting successes and current issues - Explains the application of chemometric tools in extraction process design and method development - Introduces process intensification as applied to the processing of medicinal plant extracts for rapid and cost-effective extraction
Green Extraction of Natural Products
Dieses Handbuch fasst den aktuellen Wissensstand zu "grünen" Extraktionsverfahren zusammen, von neuen Verfahren bis hin zu innovativen Anwendungen in der Industrie. Damit stellt dieses Buch eine einzigartige Wissensquelle zu den rasanten Entwicklungen in diesem Fachgebiet dar.
Progress in Food Preservation
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.