April 2, 2020 Journal article Open Access

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

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  <identifier identifierType="URL">https://www.openaccessrepository.it/record/27305</identifier>
  <creators>
    <creator>
      <creatorName>Chemat, Farid</creatorName>
      <givenName>Farid</givenName>
      <familyName>Chemat</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-1712-3969</nameIdentifier>
      <affiliation>Avignon University; INRAE; UMR 408; GREEN Extraction Team; F-84000 Avignon</affiliation>
    </creator>
    <creator>
      <creatorName>Abert Vian, Maryline</creatorName>
      <givenName>Maryline</givenName>
      <familyName>Abert Vian</familyName>
      <affiliation>Avignon University; INRAE; UMR 408; GREEN Extraction Team; F-84000 Avignon</affiliation>
    </creator>
    <creator>
      <creatorName>Fabiano-Tixier, Anne-Sylvie</creatorName>
      <givenName>Anne-Sylvie</givenName>
      <familyName>Fabiano-Tixier</familyName>
      <affiliation>Avignon University; INRAE; UMR 408; GREEN Extraction Team; F-84000 Avignon</affiliation>
    </creator>
    <creator>
      <creatorName>Nutrizio, Marinela</creatorName>
      <givenName>Marinela</givenName>
      <familyName>Nutrizio</familyName>
      <affiliation>University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb; Croatia</affiliation>
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    <creator>
      <creatorName>Režek Jambrak, Anet</creatorName>
      <givenName>Anet</givenName>
      <familyName>Režek Jambrak</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-7676-6465</nameIdentifier>
      <affiliation>University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb; Croatia</affiliation>
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    <creator>
      <creatorName>Munekata, Paulo E. S.</creatorName>
      <givenName>Paulo E. S.</givenName>
      <familyName>Munekata</familyName>
      <affiliation>Centro Tecnológico de la Carne de Galicia; rúa Galicia No. 4; Ourense; Spain</affiliation>
    </creator>
    <creator>
      <creatorName>Lorenzo, Jose M.</creatorName>
      <givenName>Jose M.</givenName>
      <familyName>Lorenzo</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-7725-9294</nameIdentifier>
      <affiliation>Centro Tecnológico de la Carne de Galicia; rúa Galicia No. 4; Ourense; Spain</affiliation>
    </creator>
    <creator>
      <creatorName>Barba, Francisco J.</creatorName>
      <givenName>Francisco J.</givenName>
      <familyName>Barba</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0002-5630-3989</nameIdentifier>
      <affiliation>Nutrition and Food Science Area; Preventive Medicine and Public Health; Food Science; Toxicology and Forensic Medicine Department; Faculty of Pharmacy</affiliation>
    </creator>
    <creator>
      <creatorName>Binello, Arianna</creatorName>
      <givenName>Arianna</givenName>
      <familyName>Binello</familyName>
      <affiliation>Dipartimento di Scienza e Tecnologia del Farmaco; University of Turin; 10235 Turin; Italy</affiliation>
    </creator>
    <creator>
      <creatorName>Cravotto, Giancarlo</creatorName>
      <givenName>Giancarlo</givenName>
      <familyName>Cravotto</familyName>
      <nameIdentifier nameIdentifierScheme="ORCID" schemeURI="http://orcid.org/">0000-0001-7574-7350</nameIdentifier>
      <affiliation>Dipartimento di Scienza e Tecnologia del Farmaco; University of Turin; 10235 Turin; Italy</affiliation>
    </creator>
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  <titles>
    <title>A review of sustainable and intensified techniques for extraction of food and natural products</title>
  </titles>
  <publisher>INFN Open Access Repository</publisher>
  <publicationYear>2020</publicationYear>
  <subjects>
    <subject>Pollution</subject>
    <subject>Environmental Chemistry</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2020-04-02</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://www.openaccessrepository.it/record/27305</alternateIdentifier>
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  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1039/c9gc03878g</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by-nc/4.0/">Creative Commons Attribution-NonCommercial 4.0</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;This review presents innovative extraction techniques and their role in promoting sustainable ingredients for the food, cosmetic and pharmaceutical industries.&lt;/p&gt;</description>
  </descriptions>
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