Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel-Reference-Cited by-同舟云学术

Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel

Published:2022-07-28 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Singla Mohit¹^ORCID,Singh Awanish¹,Sit Nandan¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Tezpur University Assam India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14119

Reference51 articles.

1. Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

2. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds

3. Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

4. Agro-industrial potential of exotic fruit byproducts as a source of food additives

5. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice

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