Extraction of functional substances from agricultural products or by products by subcritical water treatment

被引：69

作者：

Wiboonsirikul, Jintana ^{[1
]}

Adachi, Shuji ^{[1
]}

机构：

[1] Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2008年 / 14卷 / 04期

关键词：

subcritical water; agro-waste; extraction; functional substance;

D O I：

10.3136/fstr.14.319

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Water that maintains its liquid state in the temperature range from 100 degrees C to 374 degrees C is called subcritical water, compressed hot water or pressurized hot water. This type of water has unique properties compared to ambient water. One is a low relative dielectric constant and another is a high ion product. Due to these properties, this water can be used to extract functional substances from natural resources. In this article, the application of subcritical water for the extraction of substances from agricultural products or their wastes is reviewed.

引用

页码：319 / 328

页数：10

共 65 条

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