| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277815 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Green extraction technique of polyphenols from food by products using ultrasound energy and water as solvent. ⺠Ultrasound extracts are richer in antioxidants in comparison with conventional extraction. ⺠Ultrasound action is specific and allows enhancement in extraction and detexturation. ⺠Laboratory experiments have been extrapolated to pilot scale application.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Daniella Pingret, Anne-Sylvie Fabiano-Tixier, Carine Le Bourvellec, Catherine M.G.C. Renard, Farid Chemat,