Optimization of enzyme‐assisted extraction of bioactive‐rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology-Reference-Cited by-同舟云学术

Optimization of enzyme‐assisted extraction of bioactive‐rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology

Published:2020-06-22 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Jiao Shenglong¹,Li You¹,Wang Zhaosheng¹^ORCID,Sun‐Waterhouse Dongxiao²,Waterhouse Geoffrey I. N.²,Liu Chuanfu¹,Wang Xiaoli³

Affiliation:

1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and Engineering Shandong Agricultural University Taian P.R. China

2. School of Chemical Sciences University of Auckland Auckland New Zealand

3. College of Food Science and Engineering Shandong Agriculture and Engineering University Jinan P.R. China

Funder

The Key R&D Program of Shandong Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14638

Reference37 articles.

1. Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

2. Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

3. Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica

4. Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment

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