Utility of critical fluids in extraction and encapsulation of polyphenolics from by-product of cider production
Efficacy of subcritical water in the recovery of the polyphenolic compounds from the apple pomace using a batch reactor system at 100-bar over a temperature range of 100-200oC for a residence time of 10–30 minutes was investigated. Organic solvent extractions using acetone and ethanol were carried o...
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University of Birmingham
2016
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.690830 |