Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment-Reference-Cited by-同舟云学术

Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

Published:2020-02 Issue:2 Volume:85 Page:414-420
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

El Kantar Sally¹²^ORCID,Rajha Hiba N.¹,Maroun Richard G.¹,Louka Nicolas¹

Affiliation:

1. Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro‐alimentaire, Faculté des SciencesUniv. Saint‐Joseph B.P. 17–5208 Riad El Solh Beirut 1104 2020 Lebanon

2. Dept. of Natural SciencesLebanese American Univ. Beirut 1102‐2801 Lebanon

Funder

Conseil National de la Recherche Scientifique

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15016

Reference31 articles.

1. Ultrasound assisted extraction of polysaccharides from mushroom by-products

2. Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin

3. Use of a free radical method to evaluate antioxidant activity

4. Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds

5. Biological activity of apricot byproducts polyphenols using solid – liquid and infrared‐assisted technology;Cheaib D.;Journal of Food Biochemistry,2018

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