Ultrasound-assisted extraction of clove buds using batch- and flow-reactors: A comparative study on a pilot scale

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 167-172

  Alexandru, Lavinia ^a   Cravotto, Giancarlo ^a   Giordana, Luca ^a   Binello, Arianna ^a   Chemat, Farid ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

Antioxidant properties; Batch reactors; Clove buds; Flow reactors; Ultrasound assisted extraction

Indexed keywords

GAS CHROMATOGRAPHY; INDUSTRIAL PLANTS; INVESTMENTS; MASS SPECTROMETRY; PLANT EXTRACTS; PYRENE;

ANTIOXIDANT PROPERTIES; CLOVE BUDS; FLOW-REACTORS; HEADSPACE GAS CHROMATOGRAPHY; PROCESS INTENSIFICATION; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLIC COMPOUNDS; ULTRASOUND-ASSISTED EXTRACTION;

BATCH REACTORS;

SYZYGIUM AROMATICUM;

EID: 84889036746     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.07.011     Document Type: Article

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