Related Titles -- Title Page -- Copyright -- Preface -- List of Contributors -- Chapter 1: Green Extraction: From Concepts to Research, Education, and Economical Opportunities -- 1.1 Introduction -- 1.2 Orange Fruit is not Limited to Produce Only Juice? -- 1.3 Chemistry of Natural Products -- 1.4 From Metabolites to Ingredients -- 1.5 Green Extraction from Research to Teaching -- 1.6 Conclusions and Perspective -- References -- Chapter 2: Process Engineering and Product Design for Green Extraction -- 2.1 Market and Market Development -- 2.2 Regulatory Framework -- 2.3 Systematic Apparatus and Process Design -- 2.4 Model-Based Realization: Apparatus and Process Design -- 2.5 Extract Purification -- 2.6 Total Process Development and Design -- 2.7 Conclusions and Summary -- Acknowledgments -- References -- Chapter 3: Tailor-Made Production of Plants for Green Extraction -- 3.1 Introduction -- 3.2 Sustainable Processes -- 3.3 Production Technology -- 3.4 Seed and Seed Stock -- 3.5 Quality Criteria -- Glossary and Abbreviations -- References -- Further Reading -- Chapter 4: Mass Transfer Enhancement for Solid-Liquid Extractions -- 4.1 Introduction -- 4.2 State of the Art Solid-Liquid Extraction -- 4.3 Enhancement of Solid-Liquid Extraction Processes -- 4.4 Example Processes for Solid-Liquid Extraction Enhancement -- 4.5 Conclusion -- Symbols -- References -- Chapter 5: Fundamentals of Process-Intensification Strategy for Green Extraction Operations -- 5.1 Process-Intensification Strategy PI-S from High Capacity to High Controlled Quality Industrial Manufacturing -- 5.2 What Does "Intensified Industrial Manufacturing" Mean? -- 5.3 Intensification Strategy as a Pluridimensional Approach -- 5.4 Fundamentals for Starting Basis Analyses -- 5.5 Processes of Extraction -- 5.6 Conclusion -- References.

Chapter 6: Panorama of Sustainable Solvents for Green Extraction Processes -- 6.1 Introduction -- 6.2 Thermodynamic Models of Mixing and Dissolving -- 6.3 Solvent Selection for Green Solid-Liquid Extraction -- 6.4 Alternative Solvents for Green Extraction -- 6.5 Purification Strategies of Natural Products -- Symbols -- Greek Letters -- Indices -- References -- Chapter 7: Water as Green Solvent for Extraction of Natural Products -- 7.1 Introduction -- 7.2 Maceration -- 7.3 Subcritical Water Extraction -- 7.4 Enzymatic Assistance -- 7.5 Micellar Extraction -- 7.6 Hydrotropes -- 7.7 Conclusion -- References -- Chapter 8: Coverage Exploitation of By-Products from the Agrofood Industry -- 8.1 Introduction -- 8.2 Treatments for Safe Disposal/Exploitation of Agrofood Wastes or Residues -- 8.3 Exploitation of By-products from Olive Trees and Olive Oil Production -- 8.4 Exploitation of By-products from Vineyards and Wine Production -- 8.5 Exploitation of By-products from the Citrus Juice Industry -- Acknowledgments -- List of Abbreviations -- References -- Chapter 9: Selective Extraction from Food Plants and Residues by Pulsed Electric Field -- 9.1 Introduction -- 9.2 Basics of PEF-Assisted Extraction -- 9.3 Application of PEF for Different Food Plants and Residues -- 9.4 Conclusions -- Acknowledgments -- References -- Chapter 10: Green Extraction of Artemisinin from Artemisia annua L -- 10.1 Introduction -- 10.2 Extraction Technologies for Isolation of Artemisinin from A. annua -- 10.3 Innovation in Artemisinin Purification -- 10.4 Analysis of Artemisinin and Co-metabolites -- 10.5 Conclusions and Outlook -- References -- Index -- End User License Agreement.