Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing
about
Recent developments in novel freezing and thawing technologies applied to foods.Antioxidant activity potential of Virginia (flue-cured) tobacco flower polysaccharide fractions obtained by ultrasound-assisted extraction.Amino Acid, Organic Acid, and Sugar Profiles of 3 Dry Bean (Phaseolus vulgaris L.) Varieties.Ultrasound-Assisted Extraction May Not Be a Better Alternative Approach than Conventional Boiling for Extracting Polysaccharides from Herbal Medicines.Optimization of ultrasound-assisted aqueous two-phase system extraction of polyphenolic compounds from Aronia melanocarpa pomace by response surface methodology.Ultrasound-Assisted Extraction and Identification of Natural Antioxidants from the Fruit of Melastoma sanguineum Sims.Ultrasound-Assisted Functionalization of PolyphenolsEffect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red RadishExtraction methods of Amaranthus sp. grain oil isolation
P2860
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P2860
Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2013
@uk
name
Use of Power Ultrasound to Imp ...... Transitions in Food Processing
@en
Use of Power Ultrasound to Imp ...... Transitions in Food Processing
@nl
type
label
Use of Power Ultrasound to Imp ...... Transitions in Food Processing
@en
Use of Power Ultrasound to Imp ...... Transitions in Food Processing
@nl
prefLabel
Use of Power Ultrasound to Imp ...... Transitions in Food Processing
@en
Use of Power Ultrasound to Imp ...... Transitions in Food Processing
@nl
P2093
P2860
P1476
Use of Power Ultrasound to Imp ...... Transitions in Food Processing
@en
P2093
Christine M. Oliver
Jayani Chandrapala
Muthupandian Ashokkumar
P2860
P356
10.1080/87559129.2012.692140
P577
2013-01-01T00:00:00Z