Work

A review of sustainable and intensified techniques for extraction of food and natural products

Year: 2020

Type: article

Abstract: This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.

Source: Green Chemistry

DOI: 10.1039/c9gc03878g

Authors: Farid Chemat, Maryline Abert Vian, Anne-Sylvie Fabiano-Tixier, Marinela Nutrizio, Anet Režek Jambrak, Paulo E. S. Munekata, Jose M. Lorenzo, Francisco J. Barba, Arianna Binello, Giancarlo Cravotto

Institutions: Université d'Avignon et des Pays de Vaucluse, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, University of Zagreb, University of Turin

Language: English

Topic: Agricultural and Biological Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: hybrid

OpenAlex ID: W3014739547

FWCI: 66.17

Cites: 171

Cited by: 747

Related to: 10