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Extraction of Natural Products Using Near-Critical Solvents

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Cover of 'Extraction of Natural Products Using Near-Critical Solvents'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Food legislation and the scope for increased use of near-critical fluid extraction operations in the food, flavouring and pharmaceutical industries
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    Chapter 3 Other uses for near-critical solvents: chemical reaction and recrystallisation in near-critical solvents
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    Chapter 4 Commercial scale extraction of alpha-acids and hop oils with compressed CO 2
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    Chapter 5 Commercial scale decaffeination of coffee and tea using supercritical CO2
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    Chapter 6 Extraction of flavours and fragrances with compressed CO 2
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    Chapter 7 Physico-chemical data required for the design of near-critical fluid extraction process
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    Chapter 8 Design and operation of the pressure vessels used in near-critical extraction processes
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    Chapter 9 Pumps and compressors for supercritical extraction: design, characteristics and installation
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    Chapter 10 Estimation of separation cost
Attention for Chapter 3: Other uses for near-critical solvents: chemical reaction and recrystallisation in near-critical solvents
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Chapter title
Other uses for near-critical solvents: chemical reaction and recrystallisation in near-critical solvents
Chapter number 3
Book title
Extraction of Natural Products Using Near-Critical Solvents
Published by
Springer, Dordrecht, January 1993
DOI 10.1007/978-94-011-2138-5_3
Book ISBNs
978-9-40-104947-4, 978-9-40-112138-5
Authors

M. H. M. Caralp, A. A. Clifford, S. E. Coleby, Caralp, M. H. M., Clifford, A. A., Coleby, S. E.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 1 Mendeley reader of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 1 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 1 100%
Readers by discipline Count As %
Engineering 1 100%

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