Enzyme-assisted extractions of polyphenols – A comprehensive review-Reference-Cited by-同舟云学术

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Enzyme-assisted extractions of polyphenols – A comprehensive review

Published:2019-06 Issue: Volume:88 Page:302-315
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Gligor Octavia,Mocan Andrei,Moldovan Cadmiel,Locatelli Marcello^ORCID,Crișan Gianina,Ferreira Isabel C.F.R.

Funder

“Iuliu Hațieganu” University of Medicine and Pharmacy in Cluj-Napoca, Romania

Romanian Ministry of Research and Innovation, CNCS - UEFISCDI

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference112 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Tannases: Production, properties, applications;Aharwar;Biocatalysis and Agricultural Biotechnology,2018

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

4. Supercritical CO2 enzyme hydrolysis as a pretreatment for the release of isorhamnetin conjugates from Opuntia ficus-indica (L.) Mill;Antunes-Ricardo;The Journal of Supercritical Fluids,2018

5. Discriminated release of phenolic substances from red wine grape skins (Vitis vinifera L.) by multicomponent enzymes treatment;Arnous;Biochemical Engineering Journal,2010

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