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01699nam a22003375i 4500 |
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20210520150050.0 |
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cr nn 008mamaa |
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121211s2013 xxu| s |||| 0|eng d |
| 020 |
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|a 9781461448303
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| 024 |
7 |
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|a 10.1007/978-1-4614-4830-3
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 245 |
1 |
0 |
|a Microwave-assisted Extraction for Bioactive Compounds :
|b Theory and Practice /
|c edited by Farid Chemat, Giancarlo Cravotto.
|
| 250 |
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|a 1st ed. 2013.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 2013.
|
| 300 |
|
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|a XII, 240 p. :
|b online resource.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
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|a Food Engineering Series,
|v 4
|
| 505 |
0 |
|
|a 1. Microwave-assisted extraction - an introduction to dielectric heating -- 2. Fundamentals of microwave extraction -- 3. Microwave assisted extraction of essential oils and aromas -- 4. The Role of Microwaves in the Extraction of Fats and Oils.- 5. Microwave-Assisted Extraction of Antioxidants and Food Colors -- 6. The Role of Micowaves in Omics Disciplines -- 7. Pharmaceutical and nutraceutical compounds from natural matrices -- 8. From Laboratory to Industry: Scale-up, Quality and Safety Consideration for Microwave-Assisted Extraction.
|
| 650 |
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0 |
|a Food—Biotechnology.
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| 650 |
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0 |
|a Nutrition .
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| 650 |
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0 |
|a Biochemical engineering.
|
| 650 |
1 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Nutrition.
|
| 650 |
2 |
4 |
|a Biochemical Engineering.
|
| 700 |
1 |
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|a Chemat, Farid.
|e editor.
|
| 700 |
1 |
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|a Cravotto, Giancarlo.
|e editor.
|
| 710 |
2 |
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|a SpringerLink (Online service)
|
| 773 |
0 |
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|t Springer eBooks
|