Operational efficiencies of six microwave based extraction methods for orange peel oil

Autor: Seyed Elyas Razzaghi, M. H. Kianmehr, Thibault Soubrat, Farid Chemat, Akbar Arabhosseini, Sandrine Perino, Aurélie Cendres, Mohammad Turk

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 241, pp.26-32. ⟨10.1016/j.jfoodeng.2018.07.018⟩

International audience; Microwave is a very efficient energy carrier for the extraction of essential oils from aromatic plants in unit operations intended for distillation. The aim of this work was to compare six extraction processes: four Microwave

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df263ee755fe181d68b931672bdbd45d
https://doi.org/10.1016/j.jfoodeng.2018.07.018

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Autor: Natacha Rombaut, Sandrine Perino, Anne-Sylvie Fabiano-Tixier, Mohammad Turk, Maryline Abert-Vian, Alice Meullemiestre, Farid Chemat

Publikováno v: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2017, 41, pp.357-377. ⟨10.1016/j.ifset.2017.04.016⟩
Innovative Food Science and Emerging Technologies (41), 357-377. (2017)

This review presents innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d15351ccfce6a44e3ae1d7823b20b669
https://doi.org/10.1016/j.ifset.2017.04.016

High voltage electric discharges assisted extraction of phenolic compounds from grape stems: Effect of processing parameters on flavan-3-ols, flavonols and stilbenes recovery

Autor: Mohammad Turk, Eugène Vorobiev, Xavier Vitrac, Sylène Brianceau

Publikováno v: Innovative Food Science & Emerging Technologies. 35:67-74

This work aimed at providing some novel aspects pertaining to flavan-3-ols, flavonols and stilbenes extraction from grape stems using high voltage electrical discharges (HVED). Treatment time, pH and ethanol concentration affecting the extractability

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::73620600fc733912c7333d240a84b036
https://doi.org/10.1016/j.ifset.2016.04.006

Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments

Autor: Richard G. Maroun, Mohammad Turk, Nada El Darra, Marie-Agnès Ducasse, Nicolas Louka, Eugène Vorobiev, Nabil Grimi

Publikováno v: Food Chemistry. 194:944-950

This work compares the effects of three pretreatments techniques: pulsed electric fields (PEFs), enzymes treatment (ET) and thermovinification (TV) on the improving of extraction of main phenolic compounds, color characteristics (L(∗)a(∗)b(∗)),

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27cb692bf96097f69944048c49628c6b
https://doi.org/10.1016/j.foodchem.2015.08.059

Parameter optimization in microwave-assisted distillation of frankincense essential oil

Autor: Mohammad Turk, Farid Chemat, Anne-Sylvie Fabiano-Tixier, Carole Mathe, Diego Carnaroglio

Publikováno v: Comptes Rendus Chimie
Comptes Rendus Chimie, Elsevier Masson, 2018, ⟨10.1016/j.crci.2018.03.001⟩
Comptes Rendus. Chimie
Comptes Rendus. Chimie, Académie des sciences (Paris), 2018, ⟨10.1016/j.crci.2018.03.001⟩
Comptes Rendus. Chimie, 2018, ⟨10.1016/j.crci.2018.03.001⟩

The essential oil of Boswellia species is extracted by the conventional method of hydrodistillation (HD). In this study, we aimed to compare this reference to microwave-assisted distillation (MAD) at different power densities. The results showed that

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be317dd84b61e13bf6d69c096fccdc28
https://hal.archives-ouvertes.fr/hal-01792156