Techno-economic evaluation of the extraction of anthocyanins from purple yam (Dioscorea alata) using ultrasound-assisted extraction and conventional extraction processes-Reference-Cited by-同舟云学术

Techno-economic evaluation of the extraction of anthocyanins from purple yam (Dioscorea alata) using ultrasound-assisted extraction and conventional extraction processes

Published:2020-07 Issue: Volume:122 Page:111-123
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Ochoa Susana,Durango-Zuleta Mónica María,Felipe Osorio-Tobón J.

Funder

COLMAYOR

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference49 articles.

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4. Techno-economic evaluation of the extraction of turmeric (Curcuma longa L.) oil and ar-turmerone using supercritical carbon dioxide;Carvalho;J. Supercrit. Fluids,2014

5. Chemical studies of anthocyanins: a review;Castañeda-Ovando;Food Chem.,2009

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