Effect of extraction method and ripening stage on banana peel pigments-Reference-Cited by-同舟云学术

Effect of extraction method and ripening stage on banana peel pigments

Published:2016-05-06 Issue:6 Volume:51 Page:1449-1456
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yan Lin¹,Fernando Warnakulasuriya M. A. D. B.²,Brennan Margaret³,Brennan Charles S.³,Jayasena Vijay⁴,Coorey Ranil¹

Affiliation:

1. School of Public Health; Faculty of Health Science; Curtin University; GPO Box U1987 Perth WA 6845 Australia

2. Centre of Excellence in Alzheimer's Disease Research and Care; School of Medical Sciences; Edith Cowan University; 270 Joondalup Drive Joondalup WA 6027 Australia

3. Department of Wine; Food and Molecular Biosciences; Centre for Food Research and Innovation; Lincoln University; PO Box 85084 Lincoln 7647 Christchurch New Zealand

4. School of Science & Health; Western Sydney University; Locked Bag 1797 Penrith NSW 2751 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13115/fullpdf

Reference33 articles.

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3. AOAC 2005 Official methods of analysis of AOAC International [Internet] http://www.aoac.org/

4. Modification of bioactive compounds in dried edible seaweeds;Asuncion Lage-Yusty;International Journal of Food Science and Technology,2014

5. Agro-industrial potential of exotic fruit byproducts as a source of food additives;Ayala-Zavala;Food Research International,2011

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