Pressurized liquid extraction coupled in-line with SPE and on-line with HPLC (PLE-SPExHPLC) for the recovery and purification of anthocyanins from SC-CO2 semi-defatted Açaí (Euterpe oleracea)-Reference-Cited by-同舟云学术

Pressurized liquid extraction coupled in-line with SPE and on-line with HPLC (PLE-SPExHPLC) for the recovery and purification of anthocyanins from SC-CO2 semi-defatted Açaí (Euterpe oleracea)

Published:2022-10 Issue: Volume:160 Page:111711
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Maciel-Silva Francisco W.,Viganó Juliane,Castro Luiz E.N.,Sganzerla William Gustavo,Buller Luz Selene,Martínez Julian,Rostagno Mauricio A.,Forster-Carneiro Tânia

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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3. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues;Alvarez-Suarez;Trends in Food Science & Technology,2021

4. Antioxidative activity and health benefits of anthocyanin-rich fruit juice in healthy volunteers;Bakuradze;Free Radical Research,2019

5. Characterization of industrial açaí pulp residues and valorization by microwave-assisted extraction;Buratto;Chemical Engineering and Processing - Process Intensification,2021

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