Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

Food Engineering Reviews

Volumn 8, Issue 2, 2016, Pages 214-234

  Roselló Soto, Elena ^a   Parniakov, Oleksii ^b,c   Deng, Qian ^d   Patras, Ankit ^e   Koubaa, Mohamed ^b   Grimi, Nabil ^b   Boussetta, Nadia ^b   Tiwari, Brijesh K ^f   Vorobiev, Eugène ^b   Lebovka, Nikolai ^c   Barba, Francisco J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b SORBONNE UNIVERSITÉ   (France)

^c INSTITUTE OF HYDROBIOLOGY   (Ukraine)

^d Wm Bolthouse Farms   (United States)

^e TENNESSEE STATE UNIVERSITY   (United States)

^f TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Acoustic technologies; Assisted extraction; Enzyme assisted extraction; Mushrooms; Nutritional compounds; Pulsed electric technologies; Subcritical and supercritical fluid extraction

Indexed keywords

AMPHIBIOUS VEHICLES; EFFLUENT TREATMENT; ELECTRIC FIELDS; ENZYMES; FUNGI; NUTRITION; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; VITAMINS;

ACOUSTIC TECHNOLOGY; ASSISTED EXTRACTIONS; ENZYME-ASSISTED EXTRACTIONS; MUSHROOMS; NUTRITIONAL COMPOUNDS;

EXTRACTION;

EID: 84941353915     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-015-9131-1     Document Type: Review

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