Microwave hydrodiffusion and gravity: an emergent technology for green extraction of non-volatile compounds

Microwave technologies are more and more present in food applications due to their performance in shortening the time of treatments such as drying, pasteurization, defrosting, or postharvesting. While solvent-free microwave extraction has been extensively used as a green procedure for essential oil...

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Detalhes bibliográficos
Autor principal: Passos, Cláudia P. (author)
Outros Autores: Calvão, João (author), Ferreira, Sónia (author), Jorge, Ricardo (author), Fernandes, Pedro A.R. (author), Martins, Vitor Manuel Ramalheira (author), Coelho, Elisabete (author), Wessel, Dulcineia F. (author), Cardoso, Susana M. (author), Nunes, Cláudia (author), Coimbra, Manuel A. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2018
Assuntos:
Microwave hydrodiffusion
Green extraction
Non-volatile compounds
Texto completo:http://hdl.handle.net/10198/16611
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/16611

Texto Completo

http://hdl.handle.net/10198/16611

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