A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds-Reference-Cited by-同舟云学术

A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds

Published:2022-01-04 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chaudhary Nisha¹,Dangi Priya²^ORCID,Chaudhary Vandana³^ORCID,Dewan Aastha⁴,Sharma Sujata Pandit⁵,Poonia Amrita⁶,Kumar Manoj⁷

Affiliation:

1. Department of Food Science and Technology College of Agriculture, Nagaur Agriculture University Jodhpur Rajasthan 341001 India

2. Department of Food and Nutrition and Food Technology University of Delhi Institute of Home Economics F‐4, Hauz Khas Enclave New Delhi 110016 India

3. Department of Dairy Technology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar Haryana 125001 India

4. Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar Haryana 125001 India

5. Department of Life Sciences Sharda University Uttar Pradesh Plot No 32‐34, Knowledge Park III Greater Noida Uttar Pradesh 201310 India

6. Department of Dairy Science and Food Technology Banaras Hindu University Uttar Pradesh Varanasi Uttar Pradesh 221005 India

7. Chemical and Biochemical Processing Division ICAR ‐ Central Institute for Research on Cotton Technology Adenwala Road, Matunga (East) Mumbai Maharashtra 400019 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15408

Reference50 articles.

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

2. Instant controlled pressure drop technology and ultrasound assisted extraction for sequential extraction of essential oil and antioxidants

3. Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

4. Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)

5. Effect of drying processes on the final quality of Potimarron pumpkin (Cucurbita maxima) powders;Benseddik A.;Journal of Dispersion Science and Technology,2020

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS;Journal of Chromatography A;2024-08

2. Steam explosion pretreatment to enhance extraction of active ingredients: current progress and future prospects;Critical Reviews in Food Science and Nutrition;2023-02-20

3. Methods for Extraction of Bioactive Compounds from Products: A Review;Environmental and Climate Technologies;2023-01-01