Modeling and optimization of bioactive compounds from jujube ( <i>Ziziphus jujuba Mill</i> .) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization-Reference-Cited by-同舟云学术

Modeling and optimization of bioactive compounds from jujube ( Ziziphus jujuba Mill .) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Published:2022-09-12 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yıkmış Seydi¹,Altıner Dilek D.²,Ozer Hayrettin³,Levent Okan⁴,Celik Guler⁵,Çöl Başak G.⁶

Affiliation:

1. Department of Food Technology Tekirdag Namik Kemal University Tekirdag Turkey

2. Tourism Faculty, Department of Gastronomy and Culinary Arts Kocaeli University Kocaeli Turkey

3. Food Institute ‐ MRC ‐ The Scientific and Technological Research Council of Turkey (TUBITAK) Kocaeli Turkey

4. Department of Food Engineering, Faculty of Engineering Inonu University Malatya Turkey

5. The Scientific and Technological Research Council of Turkey Bursa Test and Analysis Laboratory (TUBITAK BUTAL) Bursa Turkey

6. Department of Nutrition and Dietetics İstanbul Gelisim University Istanbul Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17102

Reference63 articles.

1. Use natural deep eutectic solvents as efficient green reagents to extract procyanidins and anthocyanins from cranberry pomace and predictive modeling by RSM and artificial neural networking

2. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas

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