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- Title
MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI.
- Authors
Özer, Pınar; Görgüç, Ahmet; Yılmaz, Fatih Mehmet
- Abstract
Microwaves are the electromagnetic waves between the infrared and radio waves in the electromagnetic spectrum, and they have a wavelength of 1 mm - 1 m and a frequency of 300 MHz - 300 GHz. In microwave process, the polar water molecules in the food are polarized by the electric field, and the heat generated by the vibrations of the molecules increases the extraction efficiency. Microwave technology has advantages such as low cost, short process time and better preservation of nutritional components compared to many extraction techniques. There have been many studies related with the use of microwave technology on extracting protein, carbohydrate, essential oil and phenolic compounds from plant tissues, especially in the recent years. In this review, microwave technology and microwave-assisted extraction of different macro- and micro-components from plant materials are presented from the literature by considering latest studies.
- Publication
GIDA: The Journal of Food, 2018, Vol 43, Issue 5, p765
- ISSN
1300-3070
- Publication type
Academic Journal
- DOI
10.15237/gida.GD18060