Influence of solvent, matrix dielectric properties, and applied power on the liquid-phase microwave-assisted processes (MAP™) extraction of ginger (Zingiber officinale)
- 31 December 2003
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 36 (5), 499-504
- https://doi.org/10.1016/s0963-9969(02)00198-9
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Extraction of ginger flavor with liquid or supercritical carbon dioxideThe Journal of Supercritical Fluids, 1995
- Supercritical fluid extraction of australian‐grown ginger (Zingiber officinale)Journal of the Science of Food and Agriculture, 1994
- High Performance Liquid Chromatography Determination Following Microwave Assisted Extraction of 3-Nitro-4-Hydroxyphenylarsonic Acid from Swine Liver, Kidney, and MuscleJournal of Liquid Chromatography, 1994
- Microwave-assisted process (MAP™): a new tool for the analytical laboratoryTrAC Trends in Analytical Chemistry, 1994
- Ginger — chemistry, technology, and quality evaluation: Part 1C R C Critical Reviews in Food Science and Nutrition, 1983