Extraction and recovery of capsaicin from scotch bonnet by alkaline-based deep eutectic solvent
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02296-7.pdf
Reference48 articles.
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2. X.-J. Luo, J. Peng, Y.-J. Li, Recent advances in the study on capsaicinoids and capsinoids. Eur. J. Pharmacol. 650(1), 1–7 (2011)
3. K. Bley, G. Boorman, B. Mohammad, D. McKenzie, S. Babbar, A comprehensive review of the carcinogenic and anticarcinogenic potential of capsaicin. Toxicol. Pathol. 40(6), 847–873 (2012)
4. R. Castro-Muñoz, E. Gontarek-Castro, S.M. Jafari, Up-to-date Strategies and Future Trends towards the Extraction and Purification of Capsaicin: A Comprehensive Review (Trends in Food Science & Technology, 2022)
5. B.J. Tyler, R.E. Peterson, T.G. Lee, F. Draude, A. Pelster, H.F. Arlinghaus, ToF-SIMS imaging of capsaicinoids in Scotch Bonnet peppers (Capsicum chinense). Biointerphases. 11(2), 02A327 (2016)
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