Correction: Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products.

[This corrects the article DOI: 10.1039/C9RA10639A.].

Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products.

Microwave heating is a part of several food processing unit-operations, while also emerging as a processing technology for by-products. Process efficiency depends on dielectric properties; however, data of these by-products are scarce in literature. The present study is focused on the effect of temperature and moisture content () on the dielectric constant (') and loss ('') of carrot waste, apple pomace, pineapple peel and spent coffee grounds at 2.

Predation on rose galls: parasitoids and predators determine gall size through directional selection.

Both predators and parasitoids can have significant effects on species' life history traits, such as longevity or clutch size. In the case of gall inducers, sporadically there is evidence to suggest that both vertebrate predation and insect parasitoid attack may shape the optimal gall size. While the effects of parasitoids have been studied in detail, the influence of vertebrate predation is less well-investigated.

Thermal degradation of grape marc polyphenols.

Bioactive compounds of wine making by-products are of interest in food, cosmetics and pharmaceutical industries. Extraction of antioxidants under mild conditions is time-consuming, giving ground to the development of intensification processes where the operation at high temperature may deteriorate extract quality. This study examined thermal degradation of grape marc and its filtered extract (80, 100 and 150°C).

The influence of the energy absorbed from microwave pretreatment on biogas production from secondary wastewater sludge.

In this study, microwave treatment is analyzed as a way to accelerate the hydrolysis in anaerobic digestion of municipal wastewater sludge. The influence of the absorbed energy, power and athermal microwave effect on organic matter solubilization and biogas production has been studied. In addition, a novel method that considers the absorbed energy in the microwave system is proposed, in order to obtain comparable experimental results.