Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction
Débora Piovesan de Moraes, Marina Lopes Machado, Carla Andressa Almeida Farias, Juliano Smanioto Barin, Giovani L. Zabot, Jesús Lozano‐Sánchez, Daniele de Freitas Ferreira, M. Vizzotto, Francisco Javier Leyva‐Jiménez, Tássia Limana da Silveira, Edi Franciele Ries, Milene Teixeira Barcia
Topics & Concepts
Extraction (chemistry)AntioxidantAnthocyaninRubusChemistryPhenolsAntioxidant capacitySolventFood scienceOrganic chemistryBotanyBiologyPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyLight effects on plants