Extraction of Anthocyanins from Red Cabbage by Ultrasonic and Conventional Methods: Optimization and Evaluation-Reference-Cited by-同舟云学术

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Extraction of Anthocyanins from Red Cabbage by Ultrasonic and Conventional Methods: Optimization and Evaluation

Published:2015-06-03 Issue:5 Volume:39 Page:491-500
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Demirdöven Aslıhan¹,Özdoğan Kenan¹,Erdoğan-Tokatlı Kader¹

Affiliation:

1. Food Engineering Department; Faculty of Engineering and Natural Sciences; Gaziosmanpaşa University; Tokat 60000 Turkey

Funder

Gaziosmanpaşa University-Scientific Research Projects

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12153/fullpdf

Reference40 articles.

1. Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction;Adje;Ind. Crops Prod.,2010

2. Strawberry fruit extract ameliorates pregnancy and feto-gestational effects of sodium fluoride exposure in mice;Ahmad;Res. Rep. Fluoride,2015

3. One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans;Alvarez-Suarez;J. Nutr. Biochem.,2014

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