Subcritical water extraction of phenolic compounds from potato peel

Author:

Singh Pushp Pal,Saldaña Marleny D.A.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Isolation and characterization of functional components from peel samples of six potatoes varieties growing in Ontario;Al-Weshahy;Food Research International,2009

2. Extraction kinetics of natural antioxidants from potato industry by-products;Andrich,2003

3. Extraction of anti-cancer damnacantheal from roots of Morinda citrifolia by subcritical water;Anekpankul;Separation and Purification Technology,2007

4. Extraction of nutraceutical compounds from licorice roots with subcritical water;Baek;Separation and Purification Technology,2008

5. Effects of heating and the addition of seasonings on the anti-mutagenic and anti-oxidative activities of polyphenols;Bao;Food Chemistry,2004

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