Supercritical fluid extraction (SFE) optimization of trans-resveratrol from peanut kernels (Arachis hypogaea) by experimental design
Author:
Funder
Research and Development Institute, Silpakorn University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04184-9.pdf
Reference27 articles.
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2. Berna A, Chafer A, Monton JB (2001) High-pressure solubility data of the system resveratrol (3) + ethanol (2) + CO2 (1). J Supercrit Fluids 19:133–139
3. Calero-Rubio C, Stashenko E, Martínez JR, López-Giraldo LJ (2014) Formulation of a new generic density-based model for modeling solubility of polyphenols in supercritical carbon dioxide and ethanol. J Supercrit Fluids 85:116–122. https://doi.org/10.1016/j.supflu.2013.11.004
4. Carrizzo A, Forte M, Damato A et al (2013) Antioxidant effects of resveratrol in cardiovascular, cerebral and metabolic diseases. Food Chem Toxicol 61:215–226. https://doi.org/10.1016/j.fct.2013.07.021
5. Casas L, Mantell C, Rodríguez M et al (2010) Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide. J Food Eng 96:304–308. https://doi.org/10.1016/j.jfoodeng.2009.08.002
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