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dc.contributor.author
Carciochi, Ramiro Ariel  
dc.contributor.author
D’Alessandro, Leandro G.  
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Vauchel, Peggy  
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Rodriguez, Maria Marcela  
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Nolasco, Susana Maria  
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Dimitrov, Krasimir  
dc.contributor.other
Grumezescu, Alexandru Mihai  
dc.contributor.other
Holban, Alina Maria  
dc.date.available
2021-03-25T11:40:58Z  
dc.date.issued
2017  
dc.identifier.citation
Carciochi, Ramiro Ariel; D’Alessandro, Leandro G.; Vauchel, Peggy ; Rodriguez, Maria Marcela; Nolasco, Susana Maria; et al.; Valorization of Agrifood By-Products by Extracting Valuable Bioactive Compounds Using Green Processes; Elsevier Academic Press Inc; 4; 2017; 191-228  
dc.identifier.isbn
978-0-12-811521-3  
dc.identifier.uri
http://hdl.handle.net/11336/128885  
dc.description.abstract
In Chapter 4, Valorization of Agrifood By-Products by Extracting Valuable BioactiveCompounds Using Green Processes, prepared by Carciochi et al., is presented the current challenge for the food industry, related to the exploitation of various by-products as sources of new commodities using eco-friendly technologies with an optimal cost-benefit relationship.The main green technologies used to recover natural products from agrifood by-products, such as enzyme-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, electrically assisted extraction, pressurized liquid extraction, supercritical fluid extraction, and instant controlled pressure drop, are presented here.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Academic Press Inc  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
AGRIFOOD BY-PRODUCTS  
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GREEN PROCESSES  
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BIOACTIVE COMPOUNDS  
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Otras Ingenierías y Tecnologías  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Valorization of Agrifood By-Products by Extracting Valuable Bioactive Compounds Using Green Processes  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2021-03-15T14:39:34Z  
dc.journal.volume
4  
dc.journal.pagination
191-228  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Carciochi, Ramiro Ariel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina  
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Fil: D’Alessandro, Leandro G.. Artois University; Francia  
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Fil: Vauchel, Peggy. Charles Viollette Institute; Francia  
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Fil: Rodriguez, Maria Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina  
dc.description.fil
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría; Argentina  
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Fil: Dimitrov, Krasimir. Lille University; Francia  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B9780128115213000041  
dc.conicet.paginas
613  
dc.source.titulo
Ingredients Extraction by Physicochemical Methods in Food  

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