Optimization of ohmic parameters in enzyme assisted aqueous extraction for better physico-chemical properties of the black cumin seed oil-Reference-Cited by-同舟云学术

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Optimization of ohmic parameters in enzyme assisted aqueous extraction for better physico-chemical properties of the black cumin seed oil

Published:2024-02 Issue: Volume:208 Page:117892
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Sawant Sanket ,Sharma P.K.,Mani Indra,Nain Lata,Satheesh Neela

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference87 articles.

1. Optimization of ohmic heating parameters for polyphenoloxidase inactivation in concentrate pelstar apple juice using RSM;Abedelmaksoud;J. Food Sci. Technol.,2018

2. Microwave-assisted extraction of Nigella sativa L.essential oil and evaluation of its antioxidant activity;Abedi;J. Food Sci. Technol.,2017

3. Bound phenolics in foods, a review;Acosta-Estrada;Food Chem.,2014

4. Black cumin (Nigella sativa) and its active constituent, thymoquinone: an overview on the analgesic and anti-inflammatory effects;Amin;Planta Med,2016

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