Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins
Author:
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05409-0.pdf
Reference28 articles.
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2. Bos MA, van Vliet T (2001) Interfacial rheological properties of adsorbed protein layers and surfactants: a review. Adv Colloid Interface Sci 91:437–471
3. Chambal B, Bergenståhl B, Dejmek P (2012) Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry. Food Res Int 47:146–151
4. Chemat F, Abert Vian M, Fabiano-Tixier AS, Nutrizio M, Jambrak AR, Munekata PES, Lorenzo JM, Barba FJ, Binello A, Cravotto G (2020) A review of sustainable and intensified techniques for extraction of food and natural products. Green Chem 22:2325–2353
5. Ekezie F-GC, Sun D-W, Cheng J-H (2017) Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments. Trends Food Sci Technol 67:160–172
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