Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network-Reference-Cited by-同舟云学术

Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network

Published:2018-07 Issue: Volume:93 Page:220-228
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Aliakbarian Bahar^ORCID,Sampaio Fábio Coelho,de Faria Janaína Teles,Pitangui Cristiano Grijó,Lovaglio Francesca,Casazza Alessandro Alberto,Converti Attilio^ORCID,Perego Patrizia

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Valorization of olive oil solid waste using high pressure-high temperature reactor;Aliakbarian;Food Chemistry,2011

4. Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology;Aliakbarian;Biochemical Engineering Journal,2008

5. Antioxidant activity and biological evaluation of olive pomace extract;Aliakbarian;Natural Product Research,2012

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