Optimization of anthocyanins extraction from black carrot pomace with thermosonication-Reference-Cited by-同舟云学术

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Optimization of anthocyanins extraction from black carrot pomace with thermosonication

Published:2017-12 Issue: Volume:237 Page:461-470
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Agcam E.,Akyıldız A.,Balasubramaniam V.M.

Funder

Scientific and Technological Research Council of Turkey-Science Fellowships and Grant Programmes Department (TUBITAK-BIDEP)

Cukurova University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction;Adjé;Industrial Crops and Products,2010

2. Effects of different solvents and acid concentrations on extraction of anthocyanins from black carrot pomace;Agcam;The Journal of Food,2015

3. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp sativus var. atrorubens Alef.) from Cuevas Bajas, Spain;Algarra;Journal of Food Composition and Analysis,2014

4. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

5. Supercritical carbon dioxide extraction of seed oil from winter melon (Benincasa hispida) and its antioxidant activity and fatty acid composition;Bimakr;Molecules,2013

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