Cravotto giancarlo (39 Ergebnisse)

Zustand: New.

Zustand: New.

Paperback. Zustand: New. Microwave Chemistry has changed the way to work in chemical laboratories and is an established state-of-the-art technology to accelarate and enhance chemical processes. This book not only gives an overview of the technology, its historical development and theoretical background, but also presents its exceptionally broad spectrum of applications. Microwave Chemistry enables graduate students and scientist to learn and apply its methods successfully.…

Zustand: As New. Unread book in perfect condition.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: Brand New. 132 pages. 9.25x6.10x0.30 inches. In Stock.

Zustand: new.

Paperback. Zustand: Brand New. 370 pages. 9.50x6.50x1.00 inches. In Stock.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Paperback. Zustand: New. Microwave Chemistry has changed the way to work in chemical laboratories and is an established state-of-the-art technology to accelarate and enhance chemical processes. This book not only gives an overview of the technology, its historical development and theoretical background, but also presents its exceptionally broad spectrum of applications. Microwave Chemistry enables graduate students and scientist to learn and apply its methods successfully.…

Zustand: New. In English.

Paperback. Zustand: New. Microwave Chemistry has changed the way to work in chemical laboratories and is an established state-of-the-art technology to accelarate and enhance chemical processes. This book not only gives an overview of the technology, its historical development and theoretical background, but also presents its exceptionally broad spectrum of applications. Microwave Chemistry enables graduate students and scientist to learn and apply its methods successfully.…

Zustand: New.

Hardback. Zustand: New. 2013 ed. With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.…

Paperback. Zustand: New. Insgesamt werden sich also vor allem organisch-synthetisch ausgerichtete Wissenschaftler sehr gut informiert fuehlen. Auch generelle Aspekte der Mikrowellenchemie sind sehr ordentlich zusammengefasst, allerdings beziehen sie sich zum groessten Teil auf Rea.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Microwave Chemistry has changed the way to work in chemical laboratories and is an established state-of-the-art technology to accelarate and enhance chemical processes. This book not only gives an overview of the technology, its historical development and theoretical background, but also presents its exceptionally broad spectrum of applications. Microwave Chemistry enables graduate students and scientist to learn and apply its methods successfully.…

Zustand: New. 2017. Paperback. . . . . .

Gebunden. Zustand: New. Current knowledge on Microwave-Assisted Extraction (MAE) Describes the advantages of using microwave energy MAE as a new green technique in extractionFarid Chemat, ProfessorHis main research interests are focused .

Taschenbuch. Zustand: Neu. Microwave Chemistry | Giancarlo Cravotto (u. a.) | Taschenbuch | De Gruyter Textbook | XXII | Englisch | 2017 | De Gruyter | EAN 9783110479928 | Verantwortliche Person für die EU: Walter de Gruyter GmbH, De Gruyter GmbH, Genthiner Str. 13, 10785 Berlin, productsafety[at]degruyterbrill[dot]com | Anbieter: preigu. …

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Microwave-assisted extraction of bioactive compounds is a research area of extreme interest in several industry fields (e.g., food, cosmetic, perfumery, pharmaceutical, nutraceutical). Using microwaves, full reproducible extractions can be accomplished in seconds or minutes with high reproducibility, reducing solvents and energy consumption, simplifying manipulation and work-up, giving higher products purity, and eliminating post-treatment of waste water. This book explores the latest innovations of microwave extraction in terms of processes and products. This book will be of interest to academia, and research and industry that is looking for alternative green processes or attempting to diversify into new products such as essential oils, aromas, fat and oils, alkaloids, pigments, anti-oxidants, and other bioactive compounds.Farid Chemat, ProfessorUniversité d Avignon et des Pays du Vaucluse, INRA, Avignon, FranceChemat's main research interests are focused on innovative and sustainable extraction techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical and cosmetic applications. He is coordinator of a new group named France Eco-Extraction dealing with international dissemination of research and education on green extraction technologies.Giancarlo Cravotto, ProfessorDipartimento di Scienza e Tecnologia del Farmaco, University of Turin, ItalyCravotto's research activity has been centered on pharmacologically active natural products (isolation, structural elucidation, total synthesis and chemical modification). These studies have paved the road to new synthetic procedures and extraction techniques, particularly in the fields of ultrasound- and microwave-assisted protocols and flow-chemistry.…

Zustand: New. In English.

Hardcover. Zustand: Brand New. 238 pages. 9.25x6.25x0.50 inches. In Stock.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new 'green' techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.…

Taschenbuch. Zustand: Neu. Microwave-assisted Extraction for Bioactive Compounds | Theory and Practice | Farid Chemat (u. a.) | Taschenbuch | Food Engineering Series | xii | Englisch | 2015 | Springer | EAN 9781489973610 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Paperback. Zustand: New. Microwave Chemistry has changed the way to work in chemical laboratories and is an established state-of-the-art technology to accelarate and enhance chemical processes. This book not only gives an overview of the technology, its historical development and theoretical background, but also presents its exceptionally broad spectrum of applications. Microwave Chemistry enables graduate students and scientist to learn and apply its methods successfully.…

Zustand: New. 2017. Paperback. . . . . . Books ship from the US and Ireland.

Hardback. Zustand: New. 2013 ed. With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.…