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Biographie et livres de Farid Chemat

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Farid Chemat est Professeur des Universités en Chimie et directeur de l'équipe GREEN (Groupe de Recherche en Éco Extraction des produits Naturels) au sein de l'UMR408, à l'université d'Avignon et des Pays de Vaucluse, l'INRA, et coordinateur scientifique du pôle « France Éco-Extraction ». Il a reçu son doctorat en 1994 au sein de l'INP-ENSIGC de Toulouse et son Habilitation à diriger des recherches en 2004 à l'université de La Réunion (DOM). Il est auteur et co-auteur de plus de 100
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Téléchargez le livre : Green Food Processing Techniques
Green Food Processing Techniques

Farid Chemat , Eugene Vorobiev

Academic Press

2019-07-26

epub sans DRM

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in...

184,63 €

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Tous les livres numériques de Farid Chemat en PDF et EPUB

6 Livre(s)
Télécharger le livre : Plant Based “Green Chemistry 2.0”
Plant Based “Green Chemistry 2.0”
Farid Chemat , Ying Li
This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource. The chapters complement each other seamlessly and present contributions from...

Editeur : Springer
Parution : 2019-07-08
Collection : Green Chemistry and Sustainable Technology PDF, ePub

158,24 €
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Télécharger le livre : Green Extraction of Natural Products
Green Extraction of Natural Products
Farid Chemat , Jochen Strube
Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental...

Editeur : Wiley-VCH
Parution : 2016-03-11
PDF, ePub

166,90 €
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Télécharger le livre : Modern Techniques and Solvents for the Extraction of Microbial Oils
Modern Techniques and Solvents for the Extraction of Microbial Oils
Maryline Abert-Vian , Cassandra Breil , Farid Chemat , Alice Meullemiestre
A valuable reference presenting many processes that facilitate lipid extraction from micro-organisms. Amongst the techniques included are Folch, Bligh and Dyer methods, and the Soxhlet technique as well as intensified green processes (ultrasound, microwave,...

Editeur : Springer
Parution : 2015-08-07
Collection : SpringerBriefs in Molecular Science PDF, ePub

52,74 €
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Télécharger le livre : Alternative Solvents for Natural Products Extraction
Alternative Solvents for Natural Products Extraction
Farid Chemat , Maryline Abert Vian
This book presents a complete picture of the current state-of-the-art in alternative and green solvents used for laboratory and industrial natural product extraction in terms of the latest innovations, original methods and safe products. It provides the necessary...

Editeur : Springer
Parution : 2014-08-28
Collection : Green Chemistry and Sustainable Technology ePub

52,74 €
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Télécharger le livre : Essential Oils as Reagents in Green Chemistry
Essential Oils as Reagents in Green Chemistry
Farid Chemat , Anne-Sylvie Fabiano-Tixier , Ying Li
This brief provides a valuable reference for the contribution of essential oils in the green chemistry, mainly in terms of their characteristics corresponding to their compositions, the development of their extraction technologies including both conventional and green...

Editeur : Springer
Parution : 2014-07-28
Collection : SpringerBriefs in Molecular Science ePub

52,74 €
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Télécharger le livre : Microwave-assisted Extraction for Bioactive Compounds
Microwave-assisted Extraction for Bioactive Compounds
Farid Chemat , Giancarlo Cravotto
With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and...

Editeur : Springer
Parution : 2012-12-12
Collection : Food Engineering Series ePub

94,94 €
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