000			02044nam a2200373 a 4500
005			20250918153412.0
008			120515s2012 flua b 001 0 eng
020			_a9781439845936 (hbk.) _cRM540.42
039		9	_a201310241211 _brosli _c201310141005 _dmazarita _c201209281032 _dzabidah _c201209140914 _drosli _y05-15-2012 _zidah
040			_aDLC _cDLC _dDLC _dUKM
090			_aTP156.E8E585 3
090			_aTP156.E8 _bE585 3
090			_aTP156.E8 _bE585
245	0	0	_aEnhancing extraction processes in the food industry / _cedited by Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat.
260			_aBoca Raton, FL. : _bCRC Press, _c2012.
300			_axxxviii, 532 p. : _bill. ; _c24 cm..
490	0		_aContemporary food engineering.
504			_aIncludes bibliographical references and index.
520			_a'Providing a clear description of different extraction methods, tools, and techniques, this book reviews modern approaches that enhance each extraction process. The text presents both classical and emerging extraction processes applied in food manufacture as well as the fundamentals of extraction and mechanical destruction techniques applied to plant materials and biosuspensions. The author discusses new results and methods related to bio- and supercritical fluid assisted extraction, extraction assisted by power ultrasonic, microwaves, induction heating, pulsed electric fields, arc discharge, ohmic heating, extrusion and vacuum, and various combined methods'-- _cProvided by publisher.
650		0	_aExtraction (Chemistry).
650		0	_aPlant Extracts.
650		0	_aFood industry and trade.
700	1		_aLebovka, N. I. _q(Nikolai Ivanovich)
700	1		_aVorobiev, Eugene.
700	1		_aChemat, Farid.
907			_a.b15360660 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP156.E8E585 3
914			_avtls003500442
990			_ark4
991			_aFakulti Kejuruteraan dan Alam Bina
991			_aFakulti Sains dan Teknologi
998			_al _at _b2012-02-05 _cm _da _feng _gflu _y0 _z.b15360660
999			_c519777 _d519777