Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes

Journal of Food Engineering

Volumn 120, Issue 1, 2014, Pages 135-145

  Baiano, Antonietta ^a   Bevilacqua, Luisa ^a   Terracone, Carmela ^a   Contò, Francesco ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Asparagus; Cauliflower; Celery; Chicory; Phenolic extraction

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; ASPARAGUS; CAULIFLOWER; CELERY; CHICORY; CONVENTIONAL EXTRACTION; MICROWAVE-ASSISTED EXTRACTION;

ANTIOXIDANTS; FLAVONOIDS; LIQUIDS; PHENOLS; PLANTS (BOTANY);

EXTRACTION;

EID: 84883129320     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.07.010     Document Type: Article

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