Meullemiestre / Breil / Abert-Vian Modern Techniques and Solvents for the Extraction of Microbial Oils

1. Auflage 2015
ISBN: 978-3-319-22717-7
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 52 Seiten, eBook

Reihe: SpringerBriefs in Green Chemistry for Sustainability

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, supercritical fluid extraction, agro-solvent, accelerated solvent extraction, enzyme-assisted extraction, instant controlled pressure drop, pulse electric field). In addition to a section featuring the analysis of fatty acids by Gas Chromatography and lipids by High-Performance Thin-Layer Chromatography (HPTLC), this brief contains a valuable bibliography on microorganisms (classes, structures) and their applications as a source of value added oils and compounds for food and non-food applications such as biojet fuel.

Zielgruppe

Research

Autoren/Hrsg.

Meullemiestre, Alice

Breil, Cassandra

Abert-Vian, Maryline

Chemat, Farid

Inhaltsverzeichnis

Microorganisms: Source of High Value Added Compounds.- Analytical Methodology for Lipid Extraction and Quantification from Oleaginous Microorganisms.- Extraction Processes of Microbial Lipids.- Conclusion.

Über Autor(innen)

Farid Chemat is Professor of Chemistry and Director of the laboratory for green extraction techniques of natural products (GREEN) at the Université d’Avignon et des Pays de Vaucluse, France. Born in Blida - Algeria (1968), he received his engineer diploma (1990) and his PhD (1994) degree in process engineering from the Institut National Polytechnique de Toulouse. After periods of postdoctoral research work with Prolabo-Merck (1995-1997), he spent two years (1997-1999) as senior researcher at University of Wageningen (The Netherlands). In 1999, he moved to the University of La Réunion (France) as assistant professor and since 2006 holds the position of Professor of Food Chemistry at the University of Avignon (France). His research activity is documented by more than 100 scientific peer-reviewed papers, and about the same number of communications to scientific meetings, 9 edited and authored books, 36 book chapters and 7 patents. His main research interests have focused on innovative and sustainable extraction techniques (especially microwave, ultrasound and green solvents) for food, pharmaceutical and cosmetic applications.