Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant-Reference-Cited by-同舟云学术

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Optimization of Pulsed Electric Field Treatment for the Extraction of Bioactive Compounds from Blackcurrant

Published:2019-04-27 Issue:7 Volume:12 Page:1102-1109
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Gagneten Maite,Leiva Graciela,Salvatori Daniela,Schebor Carolina^ORCID,Olaiz Nahuel

Funder

Fondo para la Investigación Científica y Tecnológica

Secretaria de Ciencia y Tecnica, Universidad de Buenos Aires

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-019-02283-1.pdf

Reference37 articles.

1. AOAC. (2000). Official Methods of analysis of AOAC International (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemist.

2. Archaina, D., Leiva, G., Salvatori, D., & Schebor, C. (2018). Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing. Food Sci Technol Int, 24(1), 78–86. https://doi.org/10.1177/1082013217729601 .

3. Asavasanti, S., Ersus, S., Ristenpart, W., Stroeve, P., & Barrett, D. M. (2010). Critical electric field strengths of onion tissues treated by pulsed electric fields. J Food Sci, 75(7), E433–E443. https://doi.org/10.1111/j.1750-3841.2010.01768.x .

4. Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A., & Mohtashamy, M. (2011). Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit. Chem Eng Process Process Intensif, 50(11–12), 1237–1243. https://doi.org/10.1016/j.cep.2011.08.002 .

5. Bakowska-Barczak, A. M., & Kolodziejczyk, P. P. (2011). Black currant polyphenols: their storage stability and microencapsulation. Ind Crop Prod, 34(2), 1301–1309. https://doi.org/10.1016/j.indcrop.2010.10.002 .

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