(hi)(hi)(hi)(hi)
:gift::gift:
Modern Extraction Techniques: Food and Agricultural Samples
(Acs Symposium)
By
Charlotta Turner
Publisher
An American Chemical Society Publication
Number Of Pages: 210
Publication Date: 2006-02-09
ISBN-10 / ASIN: 0841239401
ISBN-13 / EAN: 9780841239401
:gift::gift:
Modern Extraction Techniques: Food and Agricultural Samples
(Acs Symposium)
By
Charlotta Turner
Publisher
An American Chemical Society Publication
Number Of Pages: 210
Publication Date: 2006-02-09
ISBN-10 / ASIN: 0841239401
ISBN-13 / EAN: 9780841239401
BooK Description
During the last ten years, several new extraction techniques have been developed that are faster, more automated and use less organic solvents compared to classical solvent extraction techniques. Furthermore, there is a clear trend going towards the use of (and research on) environmentally sustainable methods, which is encouraging for the future. Supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) are two of the most useful techniques for extraction of non-polar and medium polar solutes from solid and semi-solid samples. These techniques commonly use pressurized carbon dioxide or hot liquids such as water as extraction solvents, respectively. For aqueous samples, stir-bar sorptive extraction (SBSE) has recently been developed. These are some of the techniques that will be described in the proposed symposium series book. Focus will be on the extraction of various compounds from food and agricultural samples in either an analytical or a process-scale point-of-view. Several of the book chapters will compare the different techniques, and describe their advantages and disadvantages. Applications discussed in this book include SFE of biopolymers from distillers dried grains, SFE of lipids from oilseeds, PLE of functional ingredients from plants and herbs, tandem SFE/PLE of acrylamide from potato chips, SFE and PLE of cholesterol and fat from hamster liver, and steam distillation-extraction (SDE) and SBSE of flavors from shitake mushrooms.
During the last ten years, several new extraction techniques have been developed that are faster, more automated and use less organic solvents compared to classical solvent extraction techniques. Furthermore, there is a clear trend going towards the use of (and research on) environmentally sustainable methods, which is encouraging for the future. Supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) are two of the most useful techniques for extraction of non-polar and medium polar solutes from solid and semi-solid samples. These techniques commonly use pressurized carbon dioxide or hot liquids such as water as extraction solvents, respectively. For aqueous samples, stir-bar sorptive extraction (SBSE) has recently been developed. These are some of the techniques that will be described in the proposed symposium series book. Focus will be on the extraction of various compounds from food and agricultural samples in either an analytical or a process-scale point-of-view. Several of the book chapters will compare the different techniques, and describe their advantages and disadvantages. Applications discussed in this book include SFE of biopolymers from distillers dried grains, SFE of lipids from oilseeds, PLE of functional ingredients from plants and herbs, tandem SFE/PLE of acrylamide from potato chips, SFE and PLE of cholesterol and fat from hamster liver, and steam distillation-extraction (SDE) and SBSE of flavors from shitake mushrooms.
Table of Contents
Overview
1. Overview of Modern Extraction Techniques for Food and Agricultural Samples
Supercritical Fluid Extraction
2. Supercritical Carbon Dioxide Extraction of Agricultural and Food Processing Wastes and By-Products
3. Analysis of Supercritical CO2 Extractables from Cranberry Seeds
4. Isolation of Alkylresorcinols - Classical and Supercritical CO2 Extraction Methods
Pressurized Liquid Extraction
5. Accelerated Solvent Extraction: A New Procedure to Obtain Functional Ingredients from Natural Sources
6. Pressurized Water Extraction - Resources and Techniques for Optimizing Analytical Applications
7. Pressurized Liquid Extraction of Squalene from Olive Biomass
Hyphenations and Comparison Studies
8. Solutions for On-line Coupling of Extraction and Chromatography in the Analysis of Food and Agricultural Samples
9. Fast and Selective Analytical Procedures for Determination of Persistent Organic Pollutants in Food and Feed Utilizing Recent Extraction Techniques
Other Modern Extraction Techniques
10. Application of Membrane Based Extraction Techniques to Food and Agricultural Samples
11. Identification of Volatile Compounds in Shitake Mushrooms Using Modern Extraction Techniques
Overview
1. Overview of Modern Extraction Techniques for Food and Agricultural Samples
Supercritical Fluid Extraction
2. Supercritical Carbon Dioxide Extraction of Agricultural and Food Processing Wastes and By-Products
3. Analysis of Supercritical CO2 Extractables from Cranberry Seeds
4. Isolation of Alkylresorcinols - Classical and Supercritical CO2 Extraction Methods
Pressurized Liquid Extraction
5. Accelerated Solvent Extraction: A New Procedure to Obtain Functional Ingredients from Natural Sources
6. Pressurized Water Extraction - Resources and Techniques for Optimizing Analytical Applications
7. Pressurized Liquid Extraction of Squalene from Olive Biomass
Hyphenations and Comparison Studies
8. Solutions for On-line Coupling of Extraction and Chromatography in the Analysis of Food and Agricultural Samples
9. Fast and Selective Analytical Procedures for Determination of Persistent Organic Pollutants in Food and Feed Utilizing Recent Extraction Techniques
Other Modern Extraction Techniques
10. Application of Membrane Based Extraction Techniques to Food and Agricultural Samples
11. Identification of Volatile Compounds in Shitake Mushrooms Using Modern Extraction Techniques