Semi-Critical Assisted Extraction: Applications and Commercialization in Biotechnology, Food, and Pharmacy

ISBN-13: 9789814968362 / Angielski

Tulio Chavez-Gil

Opis

This book compiles empirical and traditional extraction methods applied to cutting-edge critical extraction research in the areas of food science, phytochemistry, pharmacy, fragrance, cosmetology, and folk medicine.

Spis treści

1. Fundamental Dimensions and Units for Extraction and Separation

2. Traditional Methods for Extraction and Separation of Natural Products

3. Conventional and Semi-Automatic Extraction Methods

4. Synergism and Its Complementary Effects in Chemical Extraction

5. Critical Extraction Methods

6. Semi-Critical Assisted Extraction: Insights in the Integration of Empiric and Advanced Extraction Technologies

7. Conclusion and New Directions

O autorze

Tulio Chavez-Gil is an associate professor at the Department of Natural Sciences, Coppin State University, USA. He has been teaching advanced inorganic, bio-inorganic, health, and physical chemistry at different institutions—University of São Paulo, Brazil (1996), University of the Andes, Colombia (2003), Inter-American University of Puerto Rico (2004–2014), and Coppin State University (2014–present). He earned his BS in chemistry from Universidad del Valle, Colombia (1991) and his PhD from the University of São Paulo (1997). He won a JSPS Postdoctoral Award and spent two years at the School of Pharmacy, Kumamoto University, Japan (1997). Dr Chavez-Gil was also awarded the NIH Associate Researcher Award by the University of Puerto Rico (2000). He has authored over 40 peer-reviewed papers and has delivered talks at NEXUS2017, ACS2018, and TechConnect 2019 on semi-critical extraction as part of a patented invention.