Description of jambolan (Syzygium cumini (L.)) anthocyanin extraction kinetics at different stirring frequencies of the medium using diffusion models-Reference-Cited by-同舟云学术

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Description of jambolan (Syzygium cumini (L.)) anthocyanin extraction kinetics at different stirring frequencies of the medium using diffusion models

Published:2018-05-05 Issue:11 Volume:54 Page:3275-3285
ISSN:0947-7411
Container-title:Heat and Mass Transfer
language:en
Short-container-title:Heat Mass Transfer

Author:

da Silva Wilton Pereira,Nunes Jarderlany Sousa,Gomes Josivanda Palmeira,de Araújo Auryclennedy Calou,e Silva Cleide M. D. P. S.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Fluid Flow and Transfer Processes,Condensed Matter Physics

Link

http://link.springer.com/article/10.1007/s00231-018-2349-8/fulltext.html

Reference31 articles.

1. Lapornik B, Prosek M, Wondra AG (2005) Comparison of extracts prepared from plant by-products using different solvents and extraction time. J Food Eng 71(2):214–222

2. Turker N, Erdogdu F (2006) Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.). J Food Eng 76(4):579–583

3. Pan Z, Qu W, Mab H, Atungulu GG, McHugh THM (2011) Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrason Sonochem 18(5):1249–1257

4. D’Alessandro LG, Dimitrov K, Vauchel P, Nikov I (2013) Kinetics of ultrasound assisted extraction of anthocyanins from Aronia melanocarpa (black chokeberry). Chem Eng Res Des 92(10):1818–1826

5. Garofulic IE, Dragovic-Uzelac V, Jambrak AR, Jukic M (2013) The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca). J Food Eng 114(4):437–442

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