Nutraceutical and Functional Food Processing Technology 2014
DOI: 10.1002/9781118504956.ch3
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Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products

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Cited by 4 publications
(7 citation statements)
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“…This trend could be attributed to the change in dielectric properties of the solvent used when altering the concentration using water. Combining solvents with co‐solvents, such as water, increases the dielectric constant and dielectric loss factor of the solvent, thereby increasing its ability to absorb energy and convert it to heat during microwave heating . Singh et al studied the effect of modified dielectric properties of methanol on the extraction of antioxidants from potato peels.…”
Section: Resultsmentioning
confidence: 99%
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“…This trend could be attributed to the change in dielectric properties of the solvent used when altering the concentration using water. Combining solvents with co‐solvents, such as water, increases the dielectric constant and dielectric loss factor of the solvent, thereby increasing its ability to absorb energy and convert it to heat during microwave heating . Singh et al studied the effect of modified dielectric properties of methanol on the extraction of antioxidants from potato peels.…”
Section: Resultsmentioning
confidence: 99%
“…Combining solvents with co-solvents, such as water, increases the dielectric constant and dielectric loss factor of the solvent, thereby increasing its ability to absorb energy and convert it to heat during microwave heating. [9] Singh et al [18] studied the effect of modified dielectric properties of methanol on the extraction of antioxidants from potato peels. During this study, it was observed that methanol fractions at lower concentrations yielded a higher dielectric constant over methanol fractions of higher concentrations when potato peels were introduced into the system.…”
Section: Solvent Concentration Evaluationmentioning
confidence: 99%
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