Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus-Reference-Cited by-同舟云学术

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Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus

Published:2015-11-09 Issue:4 Volume:28 Page:2485-2494
ISSN:0921-8971
Container-title:Journal of Applied Phycology
language:en
Short-container-title:J Appl Phycol

Author:

Moreira Ramón,Chenlo Francisco,Sineiro Jorge,Arufe Santiago,Sexto Santiago

Funder

Spanish Ministry of Economy and Competitiveness and European Regional Development Fund (ERDF) of European Union

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s10811-015-0744-9.pdf

Reference48 articles.

1. Bahorun T, Luximon-Ramma A, Crozier A, Aruoma O (2004) Total phenol, flavanoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. J Sci Food Agric 84:1553–1561

2. Balachandran S, Kentish E, Mawson R, Ashokkumar M (2006) Ultrasonic enhancement of the supercritical extraction from ginger. Ultrason Sonochem 13:471–479

3. Balboa EM, Conde E, Moure A, Falqué E, Domínguez H (2013) In vitro antioxidant properties of crude extracts and compounds from brown algae. Food Chem 138:1764–1785

4. Blumenkrantz N, Asboe-Hansen G (1973) New method for quantitative determination of uronic acids. Anal Biochem 489:484–489

5. Bonazzi C, Dumoulin E (2011) Quality changes in food materials as influenced by drying processes. In: Tsotsas E, Mujumdar A (eds) Modern drying technology Volume 3: product quality and formulation. Wiley, Weinheim, pp 1–20

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