Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes

Author:

Baiano Antonietta,Bevilacqua Luisa,Terracone Carmela,Contò Francesco,Del Nobile Matteo Alessandro

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Microwave assisted extraction (mae) of antioxidant constituents in plant materials;Afoakwah;Global Journal of Bioscience & Biotechnology,2012

2. Microwave assisted leaching: a review;Al-Harahsheh;Hydrometallurgy,2004

3. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods;Amarowicz;Molecular Nutrition & Food Research,2009

4. Extending and measuring the quality of fresh-cut fruit and vegetables: a review;Barry-Ryan;Trends in Food Science and Technology,2007

5. Extraction and analysis of antioxidant capacity in eight edible beans;Biswas;Journal of Food Agriculture and Environment,2012

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