Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges-Reference-Cited by-同舟云学术

Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges

Published:2015-10 Issue: Volume:31 Page:67-72
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Barba Francisco J.,Boussetta Nadia,Vorobiev Eugène

Funder

French Government

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference30 articles.

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2. Effect of alternative physical treatments (ultrasounds, pulsed electric fields, and high-voltage electrical discharges) on selective recovery of bio-compounds from fermented grape pomace;Barba;Food and Bioprocess Technology,2015

3. Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves;Barba;Journal of Food Engineering,2015

4. Extraction of polyphenols from grape pomace by high voltage electrical discharges: Effect of sulphur dioxide, freezing process and temperature;Boussetta;Journal of Food Engineering,2009

5. Electrically assisted extraction of soluble matter from chardonnay grape skins for polyphenol recovery;Boussetta;Journal of Agricultural and Food Chemistry,2009

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