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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Bibliographic Details
Main Author: Passos, Cláudia P. (author)
Other Authors: 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)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Microwave hydrodiffusion
Green extraction
Non-volatile compounds
Online Access:http://hdl.handle.net/10198/16611
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/16611

Internet

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

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