Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product-Reference-Cited by-同舟云学术

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

Published:2020-06 Issue: Volume:316 Page:126364
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Albuquerque Bianca R.,Pinela José,Barros Lillian,Oliveira M. Beatriz P.P.,Ferreira Isabel C.F.R.

Funder

Foundation for Science and Technology

European Regional Development Fund

CIMO

Interreg

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques;Albuquerque;Food Research International,2018

4. AOAC International. (2016). Association of Official Analytical Chemists (20th ed.). Rockville.

5. Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques;Backes;Food Research International,2018

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