Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

• Autorzy: Zhu Z. , Guan Q. , Guo Y. , He J. , Liu G. , Li S. , Barba F.J. , Jaffrin M.Y.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

ultrasound; extraction; anthocyanin; phenolic compound; sweet potato; response surface methodology

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2016
• Tom: 30
• Numer: 1
• Opis fizyczny: p.113-122,fig.,ref.

Twórcy

autor

Zhu Z.

• School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China

autor

Guan Q.

• School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China

autor

Guo Y.

• School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China

autor

He J.

• School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China

autor

Liu G.

• School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China

autor

Li S.

• School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China

autor

Barba F.J.

• Faculty of Pharmacy, Nutrition and Food Science Area, University of Valencia, Avda.Vicent Andres Estelles, s/n 46100 Burjassot, Valencia, Spain

autor

Jaffrin M.Y.

• UMR 7338, Technological University of Compiegne, 60205 Compiegne Cedex, France

Identyfikatory

DOI

10.1515/intag-2015-0066