Optimization of pH for extracting sinapates from mustard varieties using green technology

Author:

Nguyen Thu,Nandasiri RuchiraORCID,Fadairo Olamide,Eskin N.A. Michael

Funder

Agricultural Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Nutritional and chemical evaluation for two different varieties of mustard seeds novel sources of oil view project production of functional foods from plant and animal raw materials view project;Abul-Fadl;World Applied Sciences Journal,2011

2. Effect of temperature and electrolytes on the viscosity of aqueous dispersions of mustard seed (Sinapsis alba) mucilage;Aguilar;Food Hydrocolloids,1990

3. Quality of western Canadian mustard;Barthet,2021

4. Spectrophotometric, potentiometric and chromatographic pKa values of polyphenolic acids in water and acetonitrile–water media;Beltrán;Analytica Chimica Acta,2003

5. Selective extraction of sinapic acid derivatives from mustard seed meal by acting on pH: Toward a high antioxidant activity rich extract;Chadni;Molecules,2021

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