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Toplam kayıt 6, listelenen: 1-6
5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction
(Korean Society Food Science & Technology, 2018)
The aim of this study was to investigate the
effect of material type (artichoke leave, lemon peel, flaxseed meal), extraction temperature (50, 100, 120, 140, 160,
180, 200 C) and static extraction time (5, 15, 30, 45 ...
Humic acid formation during subcritical water extraction of food by-products using accelerated solvent extractor
(Institution of Chemical Engineers, 2019)
In this study, the effect of extraction temperature (180 and 200 degrees C), static extraction time (15, 30 and 45 min) and sample amount (5 and 10 g) on humic acid formation during subcritical water extraction of food ...
Subcritical water extraction of phenolic compounds from flaxseed meal sticks using accelerated solvent extractor (ASE)
(Springer, 2014)
Subcritical water extraction (SWE) is a technique based on the use of water as an extractant, at temperatures between 100 and 374 degrees C and at a pressure high enough to maintain the liquid state. SWE provides higher ...
The effective parameters for subcritical water extraction of SDG lignan from flaxseed (Linum usitatissimum L.) using accelerated solvent extractor
(Springer, 2013)
The aim of this study was to investigate the effective parameters for subcritical water extraction of secoisolariciresinol diglucoside (SDG) lignan from flaxseed using accelerated solvent extractor. For this aim, the ...
The relatıonshıp between antıoxıdant actıvıtıes and phenolıc compounds ın subcrıtıcal water extracts from orange peel
(Prof. Dr. İbrahim ÇAKIR, 2017)
Subcritical water extraction, also called green technology, is used to extract phytochemicals from different
plants and foods. Orange peel, a valuable by-product in the food industry, is a rich source of antioxidant
compounds ...
The effect of extraction parameters on antioxidant activity of subcritical water extracts obtained from mandarin peel
(Prof. Dr. İbrahim ÇAKIR, 2017)
Mandarin peel, which discarded as by-product at large amounts during fruit juice production, is a
valuable source of antioxidant compounds in the food industry. The aim of this study was to investigate
the effect of ...