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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Bibliographic Details
Main Author: Pereira, Ricardo Nuno Correia (author)
Other Authors: Rodrigues, Rui Miguel Martins (author), Genisheva, Zlatina Asenova (author), Oliveira, Hélder (author), Freitas, Victor de (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Format: article
Language:eng
Published: 2016
Subjects:
Ohmic heating
Moderate electric field
Extraction
Anthocyanins
HPLC
Science & Technology
Online Access:http://hdl.handle.net/1822/42395
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/42395

Internet

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

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