Výsledky vyhledávání - "extraction par micro-ondes combinant l'hydrodiffusion et la gravité (mhg)"

Laboratory to pilot scale: Microwave extraction for polyphenols lettuce

Autor: Jean T. Pierson, Sandrine Perino, Karine Ruiz, Giancarlo Cravotto, Farid Chemat

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2016, 204, pp.108-114. ⟨10.1016/j.foodchem.2016.02.088⟩
Food Chemistry (204), 108-114. (2016)

International audience; Microwave hydrodiffusion and gravity (MHG) technique has been applied to pilot-scale solvent-free microwave extraction (SFME) of polyphenols from Lettuce sativa. Following the dictates of green extraction and with the aim to s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72257d18d11a5c6ee670bad0cf790ef2
https://hal.inrae.fr/hal-02636196

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Bio-refinery of orange peels waste: A new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin

Autor: Loïc Petigny, Farid Chemat, Njara Rakotomanomana, Chahrazed Boutekedjiret, Meryem Boukroufa

Publikováno v: Ultrasonics Sonochemistry
Ultrasonics Sonochemistry, Elsevier, 2015, 24, pp.72-79. ⟨10.1016/j.ultsonch.2014.11.015⟩
Ultrasonics Sonochemistry (24), 72-79. (2015)

International audience; In this study, extraction of essential oil, polyphenols and pectin from orange peel has been optimized using microwave and ultrasound technology without adding any solvent but only ‘‘in situ’’ water which was recycled

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95d681ce333d42389271354b8af7e2d6
https://hal.inrae.fr/hal-02639908

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Effect of microwaves on the in situ hydrodistillation of four different Lamiaceae

Autor: Giuseppe Pignata, Farid Chemat, Laura Orio, Arianna Binello, Silvana Nicola, Giancarlo Cravotto

Publikováno v: Comptes Rendus. Chimie
Comptes Rendus. Chimie, Académie des sciences (Paris), 2014, 17, pp.181-186. ⟨10.1016/j.crci.2013.11.007⟩
Comptes Rendus. Chimie (17), 181-186. (2014)

International audience; The development of alternative techniques to classic hydrodistillation (HD) has been prompted because of the drawbacks of the more traditional technique. These drawbacks include: partial thermal degradation, high energy consum

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4d47bea0464fd77ed5672a770cf694c
https://hal.inrae.fr/hal-02641515

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An innovative grape juice enriched in polyphenols by microwave-assisted extraction

Autor: Sheiraz Al Bittar, Olivier Dangles, Farid Chemat, Sandrine Périno-Issartier

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2013, ⟨10.1016/j.foodchem.2013.05.134⟩
Food Chemistry, Elsevier, 2013, 141, pp.3268-3272. ⟨10.1016/j.foodchem.2013.05.134⟩
Food Chemistry (141), 3268-3272. (2013)

International audience; The grape juice by-product obtained from grape traditional press was extracted by Microwave Hydrodif-fusion and Gravity (MHG); a green extraction technique preliminarily optimized at 1 W/g. The MHG extract (MHGE) was analyzed

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ee1399c43b1d945334c94f6a060765
https://hal.archives-ouvertes.fr/hal-01328723

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