Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel
Published 2017 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel
Authors
Keywords
Pomegranate peel, Sub-product, Bioactive compounds, High-pressure extraction, Response surface methodology
Journal
Food and Bioprocess Technology
Volume 10, Issue 5, Pages 886-900
Publisher
Springer Nature
Online
2017-01-27
DOI
10.1007/s11947-017-1867-6
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of high hydrostatic pressure on the quality and shelf-life of jujube (Ziziphus jujuba Mill.) pulp
- (2016) Jing Shen et al. Innovative Food Science & Emerging Technologies
- Fractionation of black chokeberry pomace into functional ingredients using high pressure extraction methods and evaluation of their antioxidant capacity and chemical composition
- (2016) Lina Grunovaitė et al. Journal of Functional Foods
- A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey
- (2015) Amparo Angelica S. Bolanos de la Torre et al. FOOD CHEMISTRY
- Green extraction processes of natural products as tools for biorefinery
- (2014) Natacha Rombaut et al. Biofuels Bioproducts & Biorefining-Biofpr
- Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods
- (2014) Gloria Bobo-García et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins
- (2013) Iva Fernandes et al. FOOD CHEMISTRY
- High Pressure Extraction of Antioxidants from Solanum stenotomun Peel
- (2013) Lourdes Cardoso et al. MOLECULES
- Advances in the extraction of natural ingredients by high pressure extraction technology
- (2013) Hsiao-Wen Huang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Optimization of extraction process of crude polysaccharides from Pomegranate peel by response surface methodology
- (2012) Caiping Zhu et al. CARBOHYDRATE POLYMERS
- Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort
- (2012) Mickael C. Santos et al. Food and Bioprocess Technology
- Characterization of pomegranate peels tannin extractives
- (2012) H. Saad et al. INDUSTRIAL CROPS AND PRODUCTS
- Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars
- (2012) Faten Zaouay et al. INDUSTRIAL CROPS AND PRODUCTS
- Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn
- (2011) Ulrike A. Fischer et al. FOOD CHEMISTRY
- Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil
- (2011) Maria Mozarina Beserra Almeida et al. FOOD RESEARCH INTERNATIONAL
- Enhanced antioxidant and antityrosinase activities of longan fruit pericarp by ultra-high-pressure-assisted extraction
- (2009) K. Nagendra Prasad et al. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
- Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp
- (2008) K. Nagendra Prasad et al. Innovative Food Science & Emerging Technologies
- Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure
- (2008) Margarita Corrales et al. JOURNAL OF FOOD ENGINEERING
- APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP
- (2008) K. NAGENDRA PRASAD et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
- (2008) Indrawati Oey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
- (2007) M. Corrales et al. Innovative Food Science & Emerging Technologies
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now