The valorisation and management of agri-food waste are currently hot investigation topics which probe the recovery of valuable compounds, such as polyphenols. In this study, high-pressure/high-temperature extraction (HPTE) and ultrasound-assisted extraction (UAE) have been used to study the recovery of phenolic compounds from grape marc and...
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2016 (v1)PublicationUploaded on: April 14, 2023
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2018 (v1)Publication
BACKGROUND: For the processing industry, it is crucial to know what effect the roasting process and conditions have on hazelnut quality. The present study investigates, for the first time, the effects of hot-air and infrared (IR) roasting at different time–temperature combinations on Tonda Gentile Trilobata hazelnut: whole kernels and derived...
Uploaded on: April 14, 2023 -
2014 (v1)Journal article
Solvent-free microwave extraction (SFME) has been proposed as a green method for the extraction of essential oil from aromatic herbs that are extensively used in the food industry. This technique is a combination of microwave heating and dry distillation performed at atmospheric pressure without any added solvent or water. The isolation and...
Uploaded on: December 4, 2022 -
June 10, 2020 (v1)Publication
The winemaking process produces a huge number of pomaces that generally are used for energy purposes. Further valuable applications such as health-promoting properties are still under investigation. The seeds of the white berries of Mantonico and Pecorello cv. were extracted in a Soxhlet apparatus, using n-hexane and chloroform as solvents....
Uploaded on: December 4, 2022