Journal of Food Processing & Technology

Green extraction: An innovative technology to obtain bioactives with high-value added market

15^th International Conference on Food Processing & Technology

October 27-29, 2016 Rome, Italy

Farid Chemat

University of Avignon, France

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

This presentation will introduce a new and innovative area in the frontiers of chemistry, biology and processing: Green extraction with special emphasis on natural products. Green extraction is a part of the sustainable development concept; its history, concept, principles and fundamentals will be described. We will pay special attention to the strategies and the tools available to make biorefinery greener. The representation will present the innovative research in this area these past five years in term of innovative techniques (microwave, ultrasound, pulse electric field, etc.) and alternative solvents (ionic liquids, sub and supercritical fluid, agro-solvents, water, etc.) applied to this new area green extraction of natural products with special examples applied to biorefinery concept.

Biography :

Email: farid.chemat@univ-avignon.fr