Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference22 articles.
1. Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.);Alavarsa-Cascales;Agronomy,2022
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3. Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace;Domínguez-Rodríguez;Food Chemistry,2021
4. Estrella-Osuna, D. E., Tapia-Hernández, J. A., Ruíz-Cruz, S., Márquez-Ríos, E., Ornelas-Paz, J. de J., Del-Toro-sánchez, C. L., Ocaño-Higuera, V. M., Rodríguez-Félix, F., Estrada-Alvarado, M. I., & Cira-Chávez, L. A. (2022). Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release. Nanomaterials (Basel, Switzerland), 12(13). 10.3390/NANO12132303.
5. González, M., Carrera, C., Barbero, G., & Palma, M. (2022). A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.). Food Chemistry: X, 13, 100192. https://www.sciencedirect.com/science/article/pii/S2590157521000808.
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