Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM)
Author:
Funder
Natural Sciences and Engineering Research Council (NSERC) of Canada
industrial partners Nutra Canada (Champlain, Canada)
VegPro International (Sherrington, Canada)
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. Application of Box-Behnken design for ultrasonic-assisted extraction of polysaccharides from Paeonia emodi;Ahmad;International Journal of Biological Macromolecules,2015
2. Carotenoids and chlorophylls in processed xanthophyll-rich food;Arnold;LWT – Food Science and Technology,2014
3. Modeling and optimization I: Usability of response surface methodology;Baş;Journal of Food Engineering,2007
4. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.);Bunea;Food Chemistry,2008
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