A review of sustainable and intensified techniques for extraction of food and natural products-Reference-Cited by-同舟云学术

A review of sustainable and intensified techniques for extraction of food and natural products

Published:2020 Issue:8 Volume:22 Page:2325-2353
ISSN:1463-9262
Container-title:Green Chemistry
language:en
Short-container-title:Green Chem.

Author:

Chemat Farid¹²³⁴⁵^ORCID,Abert Vian Maryline¹²³⁴⁵,Fabiano-Tixier Anne-Sylvie¹²³⁴⁵,Nutrizio Marinela⁶⁷⁸⁹,Režek Jambrak Anet⁶⁷⁸⁹^ORCID,Munekata Paulo E. S.¹⁰¹¹¹²¹³,Lorenzo Jose M.¹⁰¹¹¹²¹³^ORCID,Barba Francisco J.¹⁴¹⁵¹⁶¹⁷¹⁸^ORCID,Binello Arianna¹⁹²⁰²¹²²,Cravotto Giancarlo¹⁹²⁰²¹²²^ORCID

Affiliation:

1. Avignon University

2. INRAE

3. UMR 408

4. GREEN Extraction Team

5. F-84000 Avignon

6. University of Zagreb

7. Faculty of Food Technology and Biotechnology

8. Zagreb

9. Croatia

10. Centro Tecnológico de la Carne de Galicia

11. rúa Galicia No. 4

12. Ourense

13. Spain

14. Nutrition and Food Science Area

15. Preventive Medicine and Public Health

16. Food Science

17. Toxicology and Forensic Medicine Department

18. Faculty of Pharmacy

19. Dipartimento di Scienza e Tecnologia del Farmaco

20. University of Turin

21. 10235 Turin

22. Italy

Abstract

This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.

Publisher

Royal Society of Chemistry (RSC)

Subject

Pollution,Environmental Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/GC/C9GC03878G

Reference197 articles.

1. H.-J. Bart , Extraction of Natural Products from Plants – An Introduction , in Industrial Scale Natural Products Extraction , ed. H.-J. Bart and S. Pilz , Wiley-VCH , Weinheim , 2011

2. M. Macquer , Eléments de chimie théorique , Edition Hérissant , Paris , 1756

3. J. French , The art of distillation , Editions Cotes , London , 1651

4. Green Extraction of Natural Products: Concept and Principles

5. K. Allaf and P.Vidal , Feasibility Study of a Process of Drying/Swelling by Instantaneous Decompression Toward Vacuum of in Pieces Vegetables in View of Rapid Re-Hydration Gradient Activity Plotting , University of Technology of Compiègne UTC N°CR/89/103 industrial SILVALAON Partner , 1989

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