Recovery of aqueous phase of broccoli obtained by MHG technique for development of hydrogels with antioxidant properties-Reference-Cited by-同舟云学术

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Recovery of aqueous phase of broccoli obtained by MHG technique for development of hydrogels with antioxidant properties

Published:2019-06 Issue: Volume:107 Page:98-106
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

López-Hortas L.,Conde E.,Falqué E.,Domínguez H.,Torres M.D.

Funder

Ministry of Economy and Competitiveness

FEDER

Xunta de Galicia

Ministry of Economy, Industry and Competitiveness

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

2. Microwave hydrodiffusion and gravity for rapid extraction of essential oil from Tunisian cumin (Cuminum cyminum L.) seeds: Optimization by response surface methodology;Benmoussa;Industrial Crops and Products,2018

3. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Analytical Biochemistry,1996

4. Effect of microwaves on the in situ hydrodistillation of four different Lamiaceae;Binello;Comptes Rendus Chimie,2014

5. Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity;Bousbia;Food Chemistry,2009

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