Study of the Selectivity and Bioactivity of Polyphenols Using Infrared Assisted Extraction from Apricot Pomace Compared to Conventional Methods

• Những tác giả chính: Dina Cheaib (Tác giả), Nada El Darra (Tác giả), Hiba N. Rajha (Tác giả), Iman El-Ghazzawi (Tác giả), Youssef Mouneimne (Tác giả), Adla Jammoul (Tác giả), Richard G. Maroun (Tác giả), Nicolas Louka (Tác giả)
• Định dạng: Sách
• Được phát hành: MDPI AG, 2018-11-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: Connect to this object online.

The valorization of industrial food byproducts by means of environment-friendly extraction methods is becoming a major interest because of its environmental and economic values. In this study, the efficiency of many technologies, such as ultrasounds (US), microwaves (MW), and infrared (IR), was comp...