Optimization of process variables of probe ultrasonic‐assisted extraction of phenolic compounds from the peel of Punica granatum Var. Bhagwa and it's chemical and bioactivity characterization-Reference-Cited by-同舟云学术

Optimization of process variables of probe ultrasonic‐assisted extraction of phenolic compounds from the peel of Punica granatum Var. Bhagwa and it's chemical and bioactivity characterization

Published:2019-11-24 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Foujdar Rimpi¹,Bera Manab Bandhu¹^ORCID,Chopra Harish Kumar²

Affiliation:

1. Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology, Longowal Sangrur India

2. Department of Chemistry Sant Longowal Institute of Engineering and Technology, Longowal Sangrur India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14317

Reference81 articles.

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2. Pomegranate peel and peel extracts: Chemistry and food features

3. Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

4. Influence of sonication on the phenolic content and antioxidant activity of Terminalia catappa L. leaves

5. Ultrasonic enhancement of the supercritical extraction from ginger

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