Mass transfer, kinetics, and thermodynamics studies during the extraction of polyphenols from Feijoa sellowiana peels-Reference-Cited by-同舟云学术

Mass transfer, kinetics, and thermodynamics studies during the extraction of polyphenols from Feijoa sellowiana peels

Published:2021-07-31 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Abishli Ramiz¹,Albarri Raneen¹,Şahin Selin¹^ORCID

Affiliation:

1. Department of Chemical Engineering Istanbul University‐Cerrahpaşa Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15736

Reference29 articles.

1. Estimation of diffusion and mass transfer coefficients for the microwave‐assisted extraction of bioactive substances from Moringa oleifera leaves;Albarri R.;Biomass Conversion and Biorefinery,2021

2. Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds

3. Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

4. Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review

5. Ultrasound-assisted extraction of phytocompounds from dragon fruit peel: Optimization, kinetics and thermodynamic studies

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1. Continuous fast microwave-assisted extraction of radish leaves polysaccharides: optimization, preliminary characterization, biological, and techno-functional properties;Biomass Conversion and Biorefinery;2022-11-12

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