Application of the Box–Behnken experimental design for the extraction of phenolic compounds from araçá‐roxo ( Psidium myrtoides )-Reference-Cited by-同舟云学术

Application of the Box–Behnken experimental design for the extraction of phenolic compounds from araçá‐roxo ( Psidium myrtoides )

Published:2021-01-29 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Freitas Thainá¹,Rodrigues Giovana¹,Fakhouri Farayde¹²^ORCID,Silva Camila³^ORCID,Cardoso Claudia⁴,Velasco José²,Filgueiras Cristina¹,Garcia Vitor¹⁵^ORCID

Affiliation:

1. Faculty of Engineering Federal University of Grande Dourados Dourados Brazil

2. Department of Materials Science and Engineering Universitat Politècnica de Catalunya (UPC BarcelonaTech)Poly2 Group Terrassa Spain

3. Department of Technology State University of Maringá Umuarama Brazil

4. Department of Chemistry State University of Mato Grosso do Sul Dourados Brazil

5. Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15260

Reference94 articles.

1. Otimização da extração sólido-líquido de compostos bioativos da casca de pitaya (Hylocereus polyrhizus)

2. O ultrassom no amaciamento de carnes

3. Sample preparation in the determination of phenolic compounds in fruits

4. Optimization of Extraction Parameters of Total Phenolics from Annona crassiflora Mart. (Araticum) Fruits Using Response Surface Methodology

5. Flavonoid biosynthesis-related genes in grape skin are differentially regulated by temperature and light conditions

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