Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction-Reference-Cited by-同舟云学术

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Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction

Published:2023-03 Issue: Volume:84 Page:103255
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chen Zhiling,Ma Jian,Li Peng,Wen Bo,Wang Yu,Ma Yanhong,Huang Wuyang

Funder

Natural Science Foundation of Jiangsu Province

Jiangsu Provincial Key Research and Development Program

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference60 articles.

1. Alpha-glucosidase inhibitory activity of cyanidin-3-galactoside and synergistic effect with acarbose;Adisakwattana;Journal of Enzyme Inhibition and Medicinal Chemistry,2009

2. Acetic acid buffer as extraction medium for free and bound phenolics from dried blackcurrant (Ribes nigrum L.) skins;Azman;Journal of Food Science,2020

3. Ultrahigh pressure-assisted enzymatic extraction maximizes the yield of longan pulp polysaccharides and their acetylcholinesterase inhibitory activity in vitro;Bai;International Journal of Biological Macromolecules,2017

4. Survey of bioactive components in Western Canadian berries;Bakowska-Barczak;Canadian Journal of Physiology and Pharmacology,2007

5. Ultrahigh-pressure supercritical fluid extraction and chromatography of Moringa oleifera and Moringa peregrina seed lipids;Belo;Analytical and Bioanalytical Chemistry,2019

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4. Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high‐speed shear homogenization technology;Journal of the Science of Food and Agriculture;2024-07-11

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