Solvent and solvent to sample ratio as main parameters in the microwave-assisted extraction of polyphenolic compounds from apple pomace

Food Science and Biotechnology

Volumn 22, Issue 5, 2013, Pages 1-6

  Rezaei, Sahar ^a   Rezaei, Karamatollah ^a   Haghighi, Maryam ^a   Labbafi, Mohsen ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

apple; microwave; polyphenol; pomace; Soxhlet

Indexed keywords

APPLE; EXPERIMENTAL CONDITIONS; MICROWAVE-ASSISTED EXTRACTION; MODERN TECHNIQUES; POLYPHENOLS; POMACE; SOXHLET; SOXHLET EXTRACTION;

ETHANOL; EXTRACTION; FRUITS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; MICROWAVES; POLYPHENOLIC COMPOUNDS; SOLVENTS;

ORGANIC SOLVENTS;

EID: 84887531642     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0212-8     Document Type: Article

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