Detalhes bibliográficos
| Resumo: | Microwave technologies are more and more present in food applications due to their performance in shortening the time of treatments such as drying, pasteurization, defrosting, or post-harvesting [1]. While solvent-free microwave extraction has been extensively used as a green procedure for essential oil and volatile compounds from aromatic herbs [2], its applications have been extended to enhance extraction of phytocompounds simultaneously with drying. In microwave drying, operational cost is lower because energy is not consumed in heating the walls of the apparatus or the environment [3]. |
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| Autores principais: | Passos, Cláudia P. |
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| Outros Autores: | Calvão, João; Ferreira, Sónia; Jorge, Ricardo; Fernandes, Pedro A.R.; Martins, Vitor Manuel Ramalheira; Coelho, Elisabete; Wessel, Dulcineia F.; Cardoso, Susana M.; Nunes, Cláudia; Coimbra, Manuel A. |
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| Assunto: | Microwave hydrodiffusion Green extraction Non-volatile compounds |
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| Ano: | 2015 |
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| País: | Portugal |
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| Tipo de documento: | póster em conferência |
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| Tipo de acesso: | acesso aberto |
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| Instituição associada: | Instituto Politécnico de Bragança |
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| Idioma: | inglês |
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| Origem: | Biblioteca Digital do IPB |
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