[HTML][HTML] Recovery of natural antioxidants from agro-industrial side streams through advanced extraction techniques
Large amounts of agro-industrial waste are being generated each year, leading to pollution
and economic loss. At the same time, these side streams are rich source of active …
and economic loss. At the same time, these side streams are rich source of active …
An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications
Oil recovery from oilseeds and fruits is one of the food processes where efficiency is the key
to ensure profitability. Wastes and by-products generated during oil production process are …
to ensure profitability. Wastes and by-products generated during oil production process are …
Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical …
FJ Barba, N Boussetta, E Vorobiev - Innovative Food Science & Emerging …, 2015 - Elsevier
The aim of the present research study was to gain insight into the applicability of high
voltage electrical discharges (HVED) technology for obtaining high-added value compounds …
voltage electrical discharges (HVED) technology for obtaining high-added value compounds …
Valorization of a biomass: phytochemicals in oilseed by-products
S Şahin, EAA Elhussein - Phytochemistry Reviews, 2018 - Springer
A huge amount of residue is released every year in agricultural and food industries. If this
waste is valorised properly, it would be very beneficial from both economic and …
waste is valorised properly, it would be very beneficial from both economic and …
Simultaneous production of lignin and polysaccharide rich aqueous solutions by microwave-assisted hydrothermal treatment of rapeseed meal
J Remón, AS Matharu, JH Clark - Energy Conversion and Management, 2018 - Elsevier
This work addresses a novel and green process for the co-production of lignin and
oligosaccharides from rapeseed meal, examining the effects of the temperature (150–210° …
oligosaccharides from rapeseed meal, examining the effects of the temperature (150–210° …
Quality characteristics and evaluation for sponge cakes made of rice flour
L Wang, S Zhao, Y Liu, S Xiong - Journal of Food Processing …, 2020 - Wiley Online Library
Indica rice, japonica rice, and glutinous rice flour were used as raw material to substitute
25%, 50%, 75%, and 100%(w/w) of low‐gluten flour to make sponge cakes. The influence of …
25%, 50%, 75%, and 100%(w/w) of low‐gluten flour to make sponge cakes. The influence of …
Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals
In this study, three registered poppy seed varieties (Ofis 3, Ofis 4 and Ofis 8) were used. The
compositional and functional properties of the defatted meals (cakes) obtained from …
compositional and functional properties of the defatted meals (cakes) obtained from …