Giancarlo Cravotto is a researcher in the Department of Drug Science and Technology at the University of Turin. His research activity is documented in more than 300 peer-reviewed scientific papers and approximately 20 international and national patents. His research activity has been centered on natural products extraction, purification, synthesis and chemical modification. These studies have paved the road to new synthetic procedures by means of non-conventional energy sources (microwaves, acoustic and hydrodynamic cavitation, mechanochemistry, flow chemistry etc.). These studies also prompted the development of innovative hybrid reactors and green protocols, and these techniques and equipment have been applied in organic synthesis, in plants extraction, in food processing, in the degradation of persistent organic pollutants, sample preparation and several applications of industrial interest.
Télécharger le livre :  Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the...
Editeur : Woodhead Publishing
Parution : 2019-06-07

Format(s) : epub sans DRM
211,00

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Télécharger le livre :  Organic Sonochemistry

This book provides informative, useful, and stimulating reading on the topic of organic sonochemistry – the core of ultrasound-based applications. Given the increasing interest in new and improved technologies, allied to their green and sustainable character (not always...
Editeur : Springer
Parution : 2018-10-11
Collection : SpringerBriefs in Molecular Science
Format(s) : PDF, ePub
52,74

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Télécharger le livre :  Microwave-assisted Extraction for Bioactive Compounds

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
Format(s) : ePub
94,94

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