“Intensification of Vaporization by Decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves-Reference-Cited by-同舟云学术

“Intensification of Vaporization by Decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves

Published:2021-04 Issue: Volume:342 Page:128236
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abi-Khattar Anna-Maria,Rajha Hiba N.^ORCID,Abdel-Massih Roula M.,Habchi Roland,Maroun Richard G.,Debs Espérance,Louka Nicolas

Funder

University of Balamand

Conseil National de la Recherche Scientifique

Saint Joseph University

Agence Universitaire de la Francophonie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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2. Chemical characterization of liposomes containing nutraceutical compounds: Tyrosol, hydroxytyrosol and oleuropein;Bonechi;Biophysical Chemistry,2019

3. Systematic and empirical study of the dependence of polyphenol recovery from apricot pomace on temperature and solvent concentration levels;Cheaib;The Scientific World Journal,2018

4. A review of sustainable and intensified techniques for extraction of food and natural products;Chemat;Greem Chemistry,2020

5. Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents;Chiou;LWT - Food Science and Technology,2009

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