Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 336-344

  Koubaa, Mohamed ^a   Barba, Francisco J ^b   Grimi, Nabil ^a   Mhemdi, Houcine ^a   Koubaa, Wael ^a   Boussetta, Nadia ^a   Vorobiev, Eugène ^a  

^a SORBONNE UNIVERSITÉ   (France)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

By products; Food colorants; Pulsed electric fields; Red prickly pear; Ultrasounds

Indexed keywords

BYPRODUCTS; ELECTRIC FIELDS; ELECTRIC LINES; EXTRACTION; FOOD ADDITIVES; MOLECULAR BIOLOGY; RECOVERY; SCANNING ELECTRON MICROSCOPY; ULTRASONICS;

AQUEOUS EXTRACTION; BIOACTIVE COMPOUNDS; FOOD COLORANTS; HIGH ADDED-VALUE COMPOUNDS; OPTIMAL CONDITIONS; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD (PEFS); RED PRICKLY PEARS;

FRUITS;

EID: 84964802469     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.04.015     Document Type: Article

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