Microwave and Ohmic Heating Impact on the In situ Hydrodistillation and Selective Extraction of Satureja macrosiphonia Essential Oil-Reference-Cited by-同舟云学术

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Microwave and Ohmic Heating Impact on the In situ Hydrodistillation and Selective Extraction of Satureja macrosiphonia Essential Oil

Published:2015-11-20 Issue:4 Volume:40 Page:647-656
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Seidi Damyeh Maral¹,Niakousari Mehrdad¹²,Golmakani Mohammad Taghi¹^ORCID,Saharkhiz Mohammad Jamal³

Affiliation:

1. Department of Food Science and Technology; School of Agriculture; Shiraz University; Shiraz 71441-65186 Iran

2. Faculty of Advanced Technologies; Shiraz University; Shiraz 71441-65186 Iran

3. Department of Horticulture Science; School of Agriculture; Shiraz University; Shiraz 71441-65186 Iran

Funder

Shiraz University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12644/fullpdf

Reference25 articles.

1. The in vitro antioxidative properties of the essential oils and methanol extracts of Satureja macrosiphonia Bornm;Amiri;Nat. Prod. Res.,2011

2. Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity;Bousbia;Food Chem.,2009

3. Microwave Cooking and Processing

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