Extraction of one or more components from a complex mixture is a requirement for many operations in the food engineering and biotechnology industries. This technology is used for either to recover important food components, being a main processing stage for the production of certain food products (sugar, oils, proteins), to isolate desired components (antioxidants, flavours), or to remove contaminants and other undesirable components (alkaloids, cholesterol). This book reviews the extraction methods as conventional solvent extraction, supercritical fluid extraction (SFE), aqueous two-phase extraction (ATPE), liquid membrane extraction, and reverse micelle extraction.

Book Information
ISBN 9781616682521
Author A. Mohdaly
Format Paperback
Page Count 72
Imprint Nova Science Publishers Inc
Publisher Nova Science Publishers Inc
Weight(grams) 166g