Effects of Pulsed Electric Fields on Anthocyanin Extraction Yield of Blueberry Processing By-Products
出版年份 2015 全文链接
标题
Effects of Pulsed Electric Fields on Anthocyanin Extraction Yield of Blueberry Processing By-Products
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 39, Issue 6, Pages 1898-1904
出版商
Wiley
发表日期
2015-01-07
DOI
10.1111/jfpp.12427
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits
- (2014) Vanessa Rios de Souza et al. FOOD CHEMISTRY
- Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides
- (2014) Céline Cholet et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins
- (2014) Timothy J. Buran et al. JOURNAL OF FOOD ENGINEERING
- Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds
- (2013) J. Prakash Maran et al. CARBOHYDRATE POLYMERS
- Modeling and optimization of betalain extraction from Opuntia ficus-indica using Box–Behnken design with desirability function
- (2013) J. Prakash Maran et al. INDUSTRIAL CROPS AND PRODUCTS
- Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity
- (2013) Priscilla M. Reque et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation
- (2012) Nada El Darra et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Microwave-Assisted Extraction of Anthocyanins from Black Currant Marc
- (2012) Nora Pap et al. Food and Bioprocess Technology
- Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato
- (2012) Eduardo Puértolas et al. FOOD CHEMISTRY
- Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields
- (2012) Elisa Luengo et al. Innovative Food Science & Emerging Technologies
- Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysis
- (2012) Haiqing Ye et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Extraction characteristics and optimal parameters of anthocyanin from blueberry powder under microwave-assisted extraction conditions
- (2012) Xianzhe Zheng et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Characterization of anthocyanins in Kenyan teas: Extraction and identification
- (2011) L.C. Kerio et al. FOOD CHEMISTRY
- Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins
- (2011) Diego T. Santos et al. JOURNAL OF FOOD ENGINEERING
- Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds
- (2011) N. Boussetta et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration
- (2010) E. Puértolas et al. FOOD CHEMISTRY
- Microwave assisted extraction of anthocyanins from grape skins
- (2010) A. Liazid et al. FOOD CHEMISTRY
- Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract
- (2010) J.A. Pérez-Serradilla et al. FOOD CHEMISTRY
- Optimization of the extraction of flavanols and anthocyanins from the fruit pulp of Euterpe edulis using the response surface methodology
- (2010) Graciele Da Silva Campelo Borges et al. FOOD RESEARCH INTERNATIONAL
- Optimization on anthocyanins extraction from wine grape skins using orthogonal test design
- (2010) Zheng Li et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars
- (2010) E. Nicole Bridgers et al. INDUSTRIAL CROPS AND PRODUCTS
- Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology
- (2010) Kashif Ghafoor et al. Innovative Food Science & Emerging Technologies
- Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)
- (2010) Carina Pinho et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Critical Electric Field Strengths of Onion Tissues Treated by Pulsed Electric Fields
- (2010) Suvaluk Asavasanti et al. JOURNAL OF FOOD SCIENCE
- Potential applications of PEF to improve red wine quality
- (2010) E. Puértolas et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue
- (2010) Francesco Donsì et al. Food Engineering Reviews
- Fractioned High Pressure Extraction of Anthocyanins from Elderberry (Sambucus nigra L.) Pomace
- (2008) Inês J. Seabra et al. Food and Bioprocess Technology
- Enhancement of the extraction of betanine from red beetroot by pulsed electric fields
- (2008) Noelia López et al. JOURNAL OF FOOD ENGINEERING
- Optimization of betulin extraction process from Inonotus Obliquus with pulsed electric fields
- (2007) Yongguang Yin et al. Innovative Food Science & Emerging Technologies
- 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
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now