Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potato

The influence of ohmic heating (OH) through the application of moderate electric fields on phytochemical compounds recovery from colored potato (Solanum tuberosum L. var. Vitelotte) was studied. A BoxBehnken design was used to simultaneously assess the effects of operational parameters such as elect...

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Detalhes bibliográficos
Autor principal: Pereira, Ricardo Nuno Correia (author)
Outros Autores: Rodrigues, Rui Miguel Martins (author), Genisheva, Zlatina Asenova (author), Oliveira, Hélder (author), Freitas, Victor de (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2016
Assuntos:
Ohmic heating
Moderate electric field
Extraction
Anthocyanins
HPLC
Science & Technology
Texto completo:http://hdl.handle.net/1822/42395
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/42395

Texto Completo

http://hdl.handle.net/1822/42395

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