Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)-Reference-Cited by-同舟云学术

Effects of pH and temperature of extraction medium on effective diffusion coefficient of anthocynanin pigments of black carrot (Daucus carota var. L.)

Published:2006-10 Issue:4 Volume:76 Page:579-583
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Türker Nüzhet,Erdogˇdu Ferruh

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Mass transfer process during extraction of phenolic compounds from milled berries;Cacace;Journal of Food Engineering,2003

2. Optimization of extraction of anthocyanins from black currants with aqueous ethanol;Cacace;Journal of Food Science,2003

3. Pulsed electric field treatment for solid–liquid extraction of red beetroot pigment: Mathematical modeling of mass transfer;Chalermchat;Journal of Food Engineering,2004

4. The mathematics of diffusion;Crank,1975

5. Anthocyanin antioxidants from edible fruits;Einbond;Food Chemistry,2003

Cited by 84 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An Optimization of the Extraction of Phenolic Compounds from Grape Marc: A Comparison between Conventional and Ultrasound-Assisted Methods;Chemosensors;2024-09-02

2. Supramolecular deep eutectic solvent: a powerful tool for pre-concentration of trace metals in edible oil;Analytical and Bioanalytical Chemistry;2024-05-01

3. Electrospun Nanofibrous Mat-on-Film Bilayered Halochromic Freshness Marker-Enabled Intelligent Food Packaging Film Based on Red Cabbage Anthocyanins;ACS Food Science & Technology;2023-11-11

4. High Hydrostatic Pressure: A Green Extraction Technique for Food and Pharmaceutical Industries;Green Extraction Techniques in Food Analysis;2023-08-10

5. Use of Winemaking By-Products for the Functionalization of Polylactic Acid for Biomedical Applications;Antioxidants;2023-07-13