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CHAPTER 3. Ultrasound‐assisted Extraction
2013Ultrasound has been increasingly used in the food domain in processing, preservation and extraction processes. The effects of ultrasound arises from the cavitation phenomena caused by the irradiation of ultrasonic waves through the medium. The advantages of ultrasound are extensive, overcoming the shortcomings of conventional techniques on solvent and ...
Daniella Pingret +2 more
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Ultrasound-assisted analytical emulsification-extraction
TrAC Trends in Analytical Chemistry, 2013The usefulness of ultrasound (US) for improving steps in analytical chemistry has been widely demonstrated in the past decade. One of the recent applications of US is to facilitate formation of emulsion for dramatic enhancement of the contact between surfaces of two immiscible phases. The effect is to enhance mass transfer between phases (liquid-liquid
M.M. Delgado-Povedano +1 more
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Antimicrobial activity of ultrasound-assisted solvent-extracted spices
Letters in Applied Microbiology, 2004The objective of this research was to determine the antimicrobial activity of conventional and high-intensity ultrasound-assisted (HI-US) solvent-extracted Thai spices, including ginger (Zingiber officinale Rose), fingerroot (Bosenbergia pandurata Holtt) and turmeric (Curouma longa Linn).Extracts were obtained using hexane, isopropanol and a 7 : 3 ...
C, Thongson +3 more
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Ultrasound-assisted extraction of pectin from sisal waste
Carbohydrate Polymers, 2015In this study, an efficient ultrasound-assisted extraction (UAE) of pectin from sisal waste was investigated and optimized. Response surface methodology (RSM) based on a three-level four-factor Box-Behnken response surface design (BBD) was employed to optimize the extraction conditions (ultrasonic power, extraction temperature, extraction time and ...
J Prakash, Maran, B, Priya
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Ultrasound-Assisted Extraction of Stilbenoids from Grape Stems
Journal of Agricultural and Food Chemistry, 2013A new method for fast determination of stilbenoids from grape stems was developed. Ultrasound-assisted extraction was applied prior to chromatographic determination of stilbenoids in the extracts, and the stability of stilbenoids under extraction conditions was checked.
Z, Piñeiro +4 more
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The ultrasound-assisted aqueous extraction of rice bran oil
Food Chemistry, 2016In this work, aqueous extraction of rice bran oil was done without and with ultrasound pretreatment. Key factors controlling the extraction and optimal operating conditions were identified. The highest extraction efficiency was found at pH=12, temperature of 45°C, agitation speed of 800rpm and agitation time of 15min, ultrasound treatment time of 70min
Maryam, Khoei, Fereshteh, Chekin
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Ultrasound-assisted extraction of polysaccharides from mulberry leaves
Food Chemistry, 2011Ultrasound-assisted extraction (UAE) of polysaccharides from mulberry leaves was studied. The effects of four factors on the yield of polysaccharides were investigated. The results showed that optimum conditions were extraction power of 60W, extraction temperature of 60°C, extraction time of 20min and ratio of water to raw material of 15:1 (ml/g).
Zhi, Ying, Xiaoxiang, Han, Jianrong, Li
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Ultrasound assisted extraction of polysaccharides from hazelnut skin
Food Science and Technology International, 2015In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by
Yilmaz, Tuncay, Tavman, Sebnem
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Ultrasound-assisted extraction for the analysis of phenolic compounds in strawberries
Analytical and Bioanalytical Chemistry, 2004A semiautomatic method based on application of ultrasounds has been developed to leach and hydrolyse phenolic compounds, such as naringin, rutin, naringenin, ellagic acid, quercetin and kaempferol, from strawberries. Two grams of lyophilized sample was placed into a sample cell and 5 mL of acetone containing hydrochloric acid was added.
M C, Herrera, M D, Luque de Castro
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