2018
DOI: 10.5433/1679-0359.2018v39n1p143
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Abstract: Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical a… Show more

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Cited by 1 publication
(2 citation statements)
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“…Similarly, according to Comarella et al. (2018), “Isabella” grapes for wine and juice production had a 70% increase in anthocyanin after sonication for 10 min of a day post treatment storage compared to untreated samples. Romero‐Diez et al.…”
Section: Physicochemical Biological and Sensory Effects Of Us On Alco...mentioning
confidence: 84%
See 1 more Smart Citation
“…Similarly, according to Comarella et al. (2018), “Isabella” grapes for wine and juice production had a 70% increase in anthocyanin after sonication for 10 min of a day post treatment storage compared to untreated samples. Romero‐Diez et al.…”
Section: Physicochemical Biological and Sensory Effects Of Us On Alco...mentioning
confidence: 84%
“…Hence, the US-assisted extraction of anthocyanins with NADES could be an alternative to conventional approaches. Similarly, according to Comarella et al (2018), "Isabella" grapes for wine and juice production had a 70% increase in anthocyanin after sonication for 10 min of a day post treatment storage compared to untreated samples. Romero-Diez et al (2019) reported that the anthocyanins in wine lees are natural colorants with well-established quality enhancement and health benefits.…”
Section: Anthocyanins and Tannins Extractionmentioning
confidence: 99%