- -

Ultrasound-assisted extraction of natural products

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Ultrasound-assisted extraction of natural products

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: author version.pdf
Tamaño: 432.0Kb
Formato: PDF
Descripción: Versión del Autor.
Abrir
[Cerrado]
Nombre: Ultrasound-assist ...
Tamaño: 389.3Kb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Esclapez Vicente, María Deseada es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.contributor.author Cárcel Carrión, Juan Andrés
dc.contributor.author Esclapez, M. D.
dc.date.accessioned 2016-10-03T08:24:30Z
dc.date.available 2016-10-03T08:24:30Z
dc.date.issued 2011-06
dc.identifier.issn 1866-7910
dc.identifier.uri http://hdl.handle.net/10251/70887
dc.description.abstract Ultrasound-assisted extraction (USAE) is an interesting process to obtain high valuable compounds and could contribute to the increase in the value of some food by-products when used as sources of natural compounds. The main benefits will be a more effective extraction, thus saving energy, and also the use of moderate temperatures, which is beneficial for heat-sensitive compounds. For a successful application of the USAE, it is necessary to consider the influence of several process variables, the main ones being the applied ultrasonic power, the frequency, the extraction temperature, the reactor characteristics, and the solvent-sample interaction. The highest extraction rate is usually achieved in the first few minutes, which is the most profitable period. To optimize the process, rate equations and unambiguous process characterization are needed, aspects that have often been lacking. © 2011 Springer Science+Business Media, LLC. es_ES
dc.description.sponsorship The authors thank the Generalitat Valenciana for their financial support in project PROMETEO/2010/062 and the Caja de Ahorros del Mediterraneo for M.D. Esclapez's pre-doctoral grant. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food Engineering Reviews es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Food by-product es_ES
dc.subject Mass transfer es_ES
dc.subject Quality es_ES
dc.subject Ultrasound es_ES
dc.subject Extraction rate es_ES
dc.subject Extraction temperatures es_ES
dc.subject Food by-products es_ES
dc.subject Moderate temperature es_ES
dc.subject Natural compounds es_ES
dc.subject Natural products es_ES
dc.subject Process characterization es_ES
dc.subject Process Variables es_ES
dc.subject Rate equations es_ES
dc.subject Saving energy es_ES
dc.subject Ultrasonic power es_ES
dc.subject Ultrasound-assisted extraction es_ES
dc.subject Byproducts es_ES
dc.subject Profitability es_ES
dc.subject Reforming reactions es_ES
dc.subject Ultrasonics es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Ultrasound-assisted extraction of natural products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s12393-011-9036-6
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEO%2F2010%2F062/ES/ESTUDIO CONJUNTO DE LOS PROCESOS DE SECADO Y EXTRACCION DE COMPONENTES BIOACTIVOS CONSIDERANDO PARAMETROS DE CALIDAD, CONSUMO ENERGETICO Y ECO-EFICIENCIA/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Esclapez Vicente, MD.; García Pérez, JV.; Mulet Pons, A.; Cárcel Carrión, JA.; Esclapez, MD. (2011). Ultrasound-assisted extraction of natural products. Food Engineering Reviews. 3(2):108-120. https://doi.org/10.1007/s12393-011-9036-6 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s12393-011-9036-6 es_ES
dc.description.upvformatpinicio 108 es_ES
dc.description.upvformatpfin 120 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 3 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 214247 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Caja de Ahorros del Mediterráneo es_ES
dc.description.references Abad Romero B, Bou-Maroun E, Reparet JM, Blanquet J, Cayot N (2010) Impact of lipid extraction on the dearomatisation of an Eisenia foetida protein powder. Food Chem 119:459–466 es_ES
dc.description.references Adewuyi YG (2001) Sonochemistry: environmental science and engineering applications. Ind Eng Chem Res 40:4681–4715 es_ES
dc.description.references Atchley AA, Crum LA (1988) Acoustic cavitation and bubble dynamics. In: Suslick KS (ed) Ultrasound, its chemical, physical, and biological effects. VHS Publishers, Weinheim, pp 1–64 es_ES
dc.description.references Arnold G, Leiteritz L, Zahn S, Rohm H (2009) Ultrasonic cutting of cheese: composition affects cutting work reduction and energy demand. Int Dairy J 19:314–320 es_ES
dc.description.references Barbero GF, Liazid A, Palma M, Barroso CG (2008) Ultrasound-assisted extraction of capsaicinoids from peppers. Talanta 75:1332–1337 es_ES
dc.description.references Benedito J, Carcel JA, Sanjuan N, Mulet A (2000) Use of ultrasound to assess Cheddar cheese characteristics. Ultrasonics 38:727–730 es_ES
dc.description.references Benedito J, Carcel JA, Rossello C, Mulet A (2001) Composition assessment of raw meat mixtures using ultrasonics. Meat Sci 57:365–370 es_ES
dc.description.references Bhaskaracharya RK, Kentish S, Ashokkumar M (2009) Selected applications of ultrasonics in food processing. Food Eng Rev 1:31–49 es_ES
dc.description.references Boonkird S, Phisalaphong C, Phisalaphong M (2008) Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale. Ultrason Sonochem 15:1075–1079 es_ES
dc.description.references Cárcel JA, Benedito J, Bon J, Mulet A (2007) High intensity ultrasound effects on meat brining. Meat Sci 76:611–619 es_ES
dc.description.references Cárcel JA, Benedito J, Rosselló C, Mulet A (2007) Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. J Food Eng 78:472–479 es_ES
dc.description.references Cavitus (2009) Grape colour and flavour extraction (Pat. Pend.) for red must extraction http://www.cavitus.com . Crafers. Accessed 10 Jan 2011 es_ES
dc.description.references Chea Chua S, Ping Tan C, Mirhosseini H, Ming Lai O, Long K, Sham Baharin B (2009) Optimization of ultrasound extraction condition of phospholipids from palm-pressed fiber. J Food Eng 92:403–409 es_ES
dc.description.references Chena R, Menga F, Zhang S, Liu Z (2009) Effects of ultrahigh pressure extraction conditions on yields and antioxidant activity of ginsenoside from ginseng. Sep Purif Technol 66:340–346 es_ES
dc.description.references Chivate MM, Pandit AB (1995) Quantification of cavitation intensity in fluid bulk. Ultrason Sonochem 2:19–25 es_ES
dc.description.references Da Porto C, Decorti D (2009) Ultrasound-assisted extraction coupled with under vacuum distillation of flavour compounds from spearmint (carvone-rich) plants: comparison with conventional hydrodistillation. Ultrason Sonochem 16:795–799 es_ES
dc.description.references Da Porto C, Decorti D, Kikic I (2009) Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods. Food Chem 112:1072–1078 es_ES
dc.description.references Domínguez H, Núñez MJ, Lema JM (1994) Enzymatic pretreatment to enhance oil extraction from fruits and oilseeds: a review. Food Chem 49:271–286 es_ES
dc.description.references Dong J, Liu Y, Liang Z, Wanga W (2010) Investigation on ultrasound-assisted extraction of salvianolic acid B from Salvia miltiorrhiza root. Ultrason Sonochem 17:61–65 es_ES
dc.description.references Entezari MH, Kruus P (1994) Effect of frequency on sonochemical reactions. I: oxidation of iodide. Ultrason Sonochem 1:75–79 es_ES
dc.description.references Esclapez MD, Sáez V, Milán-Yáñez D, Tudela I, Louisnard O, González-García J (2010) Sonoelectrochemical treatment of water polluted with trichloroacetic acid: from sonovoltammetry to pre-pilot plant scale. Ultrason Sonochem 17:1010–1020 es_ES
dc.description.references Ferraro V, Cruz IB, Ferreira R, Malcata JFX, Pintado ME, Castro PML (2010) Valorisation of natural extracts from marine source focused on marine by-products: review. Food Res Int 43:2221–2233 es_ES
dc.description.references Fischer CH, Hart EJ, Henglein AJ (1986) Hydrogen/deuterium isotope exchange in the hydrogen deuteride-water system under the influence of ultrasound. Phys Chem 90:3059–3060 es_ES
dc.description.references Garcia-Noguera J, Weller CL, Oliveira FIP, Rodrigues S, Fernandes FAN (2010) Dual-stage sugar substitution in strawberries with a Stevia-based sweetener. Innovative Food Sci Emerg Technol 11:225–230 es_ES
dc.description.references García-Pérez JV, Cárcel JA, de la Fuente-Blanco S, Riera-Franco de Sarabia E (2006) Ultrasonic drying of foodstuff in a fluidized bed: parametric study. Ultrasonics 44:539–543 es_ES
dc.description.references García-Pérez JV, García-Alvarado MA, Carcel JA, Mulet A (2010) Extraction kinetics modeling of antioxidants from grape stalk (Vitis vinifera var. Bobal): Influence of drying conditions. J Food Eng 101:49–58 es_ES
dc.description.references González-García J, Sáez V, Tudela I, Díez-Garcia MI, Esclapez MD, Louisnard O (2010) Sonochemical treatment of water polluted by chlorinated organocompounds. A review. Water 2:28–74 es_ES
dc.description.references Handa SS, Preet S, Khanuja S, Longo G, Rakesh DD (2008) Extraction Technologies for Medicinal and Aromatic Plants. United Nations Industrial Development Organization and the International Centre for Science and High Technology, Trieste es_ES
dc.description.references Hemwimol S, Pavasant P, Shotipruk A (2006) Ultrasound-assisted extraction of anthraquinones from roots of Morinda citrifolia. Ultrason Sonochem 13:543–548 es_ES
dc.description.references Hielscher (2011) Teltow http:// www.hielscher.com . Accessed 10 Jan 2011 es_ES
dc.description.references Hu Y, Wang T, Wang M, Han S, Wan P, Fan M (2008) Extraction of isoflavonoids from Pueraria by combining ultrasound with microwave vacuum. Chem Engin Process 47:2256–2261 es_ES
dc.description.references Ince NH, Tezcanli G, Belen RK, Apikyan PG (2001) Ultrasound as a catalyzer of aqueous reaction systems: the state of the art and environmental applications. Appl Catal B 29:167–176 es_ES
dc.description.references Jadhav D, Rekha BN, Gogate PR, Rathod VK (2009) Extraction of vanillin from vanilla pods: a comparison study of conventional soxhlet and ultrasound assisted extraction. J Food Eng 93:421–426 es_ES
dc.description.references Ji J-b, Lu X-h, Cai M-q, Xu C-c (2006) Improvement of leaching process of Geniposide with ultrasound. Ultrason Sonochem 13:455–462 es_ES
dc.description.references Kanthale PM, Gogate PR, Pandit AB, Wilhelm AM (2003) Mapping of an ultrasonic horn: link primary and secondary effects of ultrasound. Ultrason Sonochem 10:331–335 es_ES
dc.description.references Karki B, Lamsal BP, Jung S, van Leeuwen JH, Pometto AL III, Grewell D, Khanal SK (2010) Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. J Food Eng 96:270–278 es_ES
dc.description.references Kardos N, Luche J-L (2001) Sonochemistry of carbohydrate compounds. Carbohydr Res 332:115–131 es_ES
dc.description.references Kotronarou A, Mills G, Hoffmann MR (1991) Ultrasonic Irradiation of para-Nitrophenol in Aqueous Solution. J Phys Chem 95:3630–3638 es_ES
dc.description.references Kuijpers MWA, Kemmere MF, Keurentjes JTF (2002) Calorimetric study of the energy efficiency for ultrasound-induced radical formation. Ultrasonics 40:675–678 es_ES
dc.description.references Leighton TG (2007) What is ultrasound? Prog Biophys Mol Biol 93:3–83 es_ES
dc.description.references Leonelli C, Mason TJ (2010) Microwave and ultrasonic processing: now a realistic option for industry. Chem Eng Process 49:885–900 es_ES
dc.description.references Li H, Pordesimo L, Weiss J (2004) High intensity ultrasound-assisted extraction of oil from soybeans. Food Res Int 37:731–738 es_ES
dc.description.references Liu J, Li J-W, Tang J (2010) Ultrasonically assisted extraction of total carbohydrates from Stevia rebaudiana Bertoni and identification of extracts. Food Bioprod Process 88:215–221 es_ES
dc.description.references Lianfu Z, Zelong L (2008) Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrason Sonochem 15:731–737 es_ES
dc.description.references Liazid A, Schwarz M, Varela RM, Palma M, Guillén DA, Brigui J, Macías FA, Barroso CG (2010) Evaluation of various extraction techniques for obtaining bioactive extracts from pine seeds. Food Bioprod Process 88:247–252 es_ES
dc.description.references Londoño-Londoño J, Rodrigues de Lima V, Lara O, Gil A, Crecsynski Pasa TB, Arango GJ, Ramirez Pineda JR (2010) Clean recovery of antioxidant flavonoids from citrus peel: optimizing an aqueous ultrasound-assisted extraction method. Food Chem 119:81–87 es_ES
dc.description.references Lou Z, Wang H, Zhang M, Wang Z (2010) Improved extraction of oil from chickpea under ultrasound in a dynamic system. J Food Eng 98:13–18 es_ES
dc.description.references Louisnard O, González-García J, Tudela I, Klima J, Sáez V, Vargas-Hernández Y (2009) FEM simulation of a sono-reactor accounting for vibrations of the boundaries. Ultrason Sonochem 16:250–259 es_ES
dc.description.references Luque de Castro MD, Priego-Capote F (2007) Analytical Applications of Ultrasound, Vol. 26, Techniques and Instrumentation in Analytical Chemistry. Elsevier Science, Amsterdam es_ES
dc.description.references Ma Y, Ye X, Hao Y, Xu G, Xu G, Liu D (2008) Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel. Ultrason Sonochem 15:227–232 es_ES
dc.description.references Ma Y, Chen J-C, Liu Dong-Hong, Ye X-Q (2009) Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound. Ultrason Sonochem 16:57–62 es_ES
dc.description.references Makino K, Mossoba MM, Riesz P (1982) Chemical effects of ultrasound on aqueous solutions. Evidence for hydroxyl and hydrogen free radicals (.cntdot. OH and. cntdot. H) by spin trapping. J Chem Soc 104:3537–3539 es_ES
dc.description.references Margulis MA, Margulis IM (2003) Calorimetric method for measurement of acoustic power absorbed in a volume of liquid. Ultrason Sonochem 10:343–345 es_ES
dc.description.references Martin CJ, Law ANR (1983) Design of thermistor probes for measurement of ultrasound intensity distributions. Ultrasonics 21:85–90 es_ES
dc.description.references Mason TJ, Lorimer JP, Bates DM, Zhao Y (1994) Dosimetry in sonochemistry: the use of aqueous terephthalate ion as a fluorescence monitor. Ultrason Sonochem 1:91–95 es_ES
dc.description.references Meinhardt (2011) Leipzig. http://www.meinhardt-ultraschall.de . Accessed 10 Jan 2011 es_ES
dc.description.references Montalbo-Lomboy M, Khanal SK, van Leeuwen JH, Raman DR, Dunn L Jr, Grewell D Jr (2010) Ultrasonic pretreatment of corn slurry for saccharification: a comparison of batch and continuous Systems. Ultrason Sonochem 17:939–946 es_ES
dc.description.references Mulet A, Cárcel JA, Sanjuán N, Bon J (2003) New food drying technologies. Use of ultrasound. Food Sci Technol Int 9:215–221 es_ES
dc.description.references Naguleswaran S, Vasanthan T (2010) Dry milling of field pea (Pisum sativum L.) groats prior to wet fractionation influences the starch yield and purity. Food Chem 118:627–633 es_ES
dc.description.references Orozco-Solano M, Ruiz-Jiménez J, Luque de Castro MD (2010) Ultrasound-assisted extraction and derivatization of sterols and fatty alcohols from olive leaves and drupes prior to determination by gas chromatography–tandem mass spectrometry. J Chromatogr A 1217:1227–1235 es_ES
dc.description.references Patist A, Bates D (2008) Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innovative Food Sci Emerg Technol 9:147–154 es_ES
dc.description.references Price GJ (1990) The use of ultrasound for the controlled degradation of polymer solutions. In: Mason TJ (ed) Advances in sonochemistry, vol 1. Jai Press, Cambridge, pp 231–287 es_ES
dc.description.references Riener J, Noci G, Cronin DA, Morgan DJ, Lyng JG (2010) A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks. Food Chem 119:1108–1113 es_ES
dc.description.references Riera E, Golás Y, Blanco A, Gallego JA, Blasco M, Mulet A (2004) Mass transfer enhancement in supercritical fluids extraction by means of power ultrasound. Ultrason Sonochem 11:241–244 es_ES
dc.description.references Riera E, Blanco A, García J, Benedito J, Mulet A, Gallego-Juárez JA, Blasco M (2010) High-power ultrasonic system for the enhancement of mass transfer in supercritical CO2 extraction processes. Physics Procedia 3:141–146 es_ES
dc.description.references Roldán-Gutiérrez JM, Ruiz-Jiménez J, Luque de Castro MD (2008) Ultrasound-assisted dynamic extraction of valuable compounds from aromatic plants and flowers as compared with steam distillation and superheated liquid extraction. Talanta 75:1369–1375 es_ES
dc.description.references Romdhane M, Gourdon C (2002) Investigation in solid–liquid extraction: influence of ultrasound. Chem Eng J 87:11–19 es_ES
dc.description.references Rong L, Kojima Y, Koda S, Nomura H (2008) Simple quantification of ultrasonic intensity using aqueous solution of phenolphthalein. Ultrason Sonochem 8:11–15 es_ES
dc.description.references Sáez V, Frias-Ferrer A, Iniesta J, Gonzalez-Garcıa J, Aldaz A, Riera E (2005) Chacterization of a 20 kHz sonoreactor. Part I: analysis of mechanical effects by classical and numerical methods. Ultrason Sonochem 12:59–65 es_ES
dc.description.references Sáez V, Frias-Ferrer A, Iniesta J, Gonzalez-Garcıa J, Aldaz A, Riera E (2005) Characterization of a 20 kHz sonoreactor. Part II: analysis of chemical effects by classical and electrochemical methods. Ultrason Sonochem 12:67–72 es_ES
dc.description.references Sahena F, Zaidul ISM, Jinap S, Karim AA, Abbas KA, Norulaini NAN, Omar AKM (2009) Application of supercritical CO2 in lipid extraction–A review. J Food Eng 95:240–253 es_ES
dc.description.references Science Direct Database (2011) www.sciencedirect.com (Data of consulting: February 2011) es_ES
dc.description.references Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol 21:323–331 es_ES
dc.description.references Starmans DAJ, Nijhuis HH (1996) Extraction of secondary metabolites from plant material: a review. Trends Food Sci Technol 7:191–197 es_ES
dc.description.references Sivakumar V, Lakshmi Anna J, Vijayeeswarri J, Swaminathan G (2009) Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather. Ultrason Sonochem 16:782–789 es_ES
dc.description.references Stanisavljevic IT, Lazic ML, Veljkovic VB (2007) Ultrasonic extraction of oil from tobacco (Nicotiana tabacum L.) seeds. Ultrason Sonochem 14:646–652 es_ES
dc.description.references Sun Y, Liu D, Chen J, Ye X, Yu D (2011) Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-b-carotene from citrus peels. Ultrason Sonochem 18:243–249 es_ES
dc.description.references Suslick KS (2001) Sonoluminescence and sonochemistry. In: Meyers RA (ed) Encyclopedia of physical science and technology, vol 17, 3rd edn. Academic Press, San Diego, pp 363–376 es_ES
dc.description.references Trabelsi F, Ait-Iyazidi H, Berlan J, Fabre PL, Delmas H, Wilhelm AM (1996) Electrochemical determination of the active zones in a high-frequency ultrasonic reactor. Ultrason Sonochem 3:125–130 es_ES
dc.description.references Veillet S, Tomao V, Chemat F (2010) Ultrasound assisted maceration: an original procedure for direct aromatisation of olive oil with basil. Food Chem 123:905–911 es_ES
dc.description.references Velickovic DT, Milenovic DM, Ristic MS, Veljkovic VB (2008) Ultrasonic extraction of waste solid residues from the Salvia sp. Essential oil hydrodistillation. Biochem Eng J 42:97–104 es_ES
dc.description.references Vercet A, Burgos J, Crelier S, Lopez-Buesa P (2001) Inactivation of proteases and lipases by ultrasound. Innovative Food Sci Emerg Technol 2:139–150 es_ES
dc.description.references Vilkhu K, Mawson R, Simons L, Bates D (2008) Applications and opportunities for ultrasound assisted extraction in the food industry—A review. Innovative Food Sci Emerg Technol 9:161–169 es_ES
dc.description.references Vinatoru M (2001) An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrason Sonochem 8:303–313 es_ES
dc.description.references Virot M, Tomao V, Le Bourvellec C, Renard CMCG, Chemat F (2010) Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrason Sonochem 17:1066–1074 es_ES
dc.description.references Wang J, Sun B, Cao Y, Tian Y, Li X (2008) Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem 106:804–810 es_ES
dc.description.references Wang L, Weller CL (2006) Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Technol 17:300–312 es_ES
dc.description.references Wei X, Chen M, Xiao Ja, Liu Y, Yu L, Zhang H, Wang Y (2010) Composition and bioactivity of tea flower polysaccharides obtained by different methods. Carbohydr Polym 79:418–422 es_ES
dc.description.references Weissler A, Cooper HW, Snyder S (1950) Chemical effects of ultrasonic waves: oxidation of potassium iodide solution by carbon tetrachloride. J Am Chem Soc 72:1769–1775 es_ES
dc.description.references Wulff-Pérez M, Torcello-Gómez A, Gálvez-Ruíz MJ, Martín-Rodríguez A (2009) Stability of emulsions for parenteral feeding: preparation and characterization of o/w nanoemulsions with natural oils and Pluronic f68 as surfactant. Food Hydrocolloids 23:1096–1102 es_ES
dc.description.references Yang B, Yang H, Li J, Li Z, Jiang Y (2011) Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chem 124:551–555 es_ES
dc.description.references Yang Y, Zhang F (2008) Ultrasound-assisted extraction of rutin and quercetin from Euonymus alatus (Thunb.) Sieb. Ultrason Sonochem 15:308–313 es_ES
dc.description.references Zhang Z-S, Wang L-J, Li D, Jiao S-S, Chena XD, Maoa Z-H (2008) Ultrasound-assisted extraction of oil from flaxseed. Sep Purif Technol 62:192–198 es_ES
dc.description.references Zhang H-F, Yang X-H, Zhao L-D, Wang Y (2009) Ultrasonic-assisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism. Innovative Food Sci Emerg Technol 10:54–60 es_ES
dc.description.references Zhang Q-A, Zhang Z-Q, Yue X-F, Fan X-H, Li T, Chen S-F (2009) Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder. Food Chem 116:513–518 es_ES
dc.description.references Zhao S, Kwok K-C, Liang H (2007) Investigation on ultrasound assisted extraction of saikosaponins from Radix Bupleuri. Sep Purif Technol 55:307–312 es_ES
dc.description.references Zhu KX, Sun X-H, Zhou H-M (2009) Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles. J Cereal Sci 50:266–271 es_ES
dc.description.references Zheng L, Sun D-W (2006) Innovative applications of power ultrasound during food freezing processes—a review. Trends Food Sci Technol 17:16–23 es_ES
dc.description.references Zou Y, Xie C, Fan G, Gu Z, Han Y (2010) Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies. Innovative Food Sci Emerg Technol 11:611–615 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem