Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel-Reference-Cited by-同舟云学术

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Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel

Published:2022-06-29 Issue:4 Volume:58 Page:2060-2066
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Alasalvar Hamza¹^ORCID,Kaya Murat²,Berktas Serap²,Basyigit Bülent³,Cam Mustafa²

Affiliation:

1. Department of Food Engineering, Faculty of Engineering Nigde Omer Halisdemir University 51240 Niğde Turkey

2. Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey

3. Department of Food Engineering Faculty of Engineering, Harran University 63300 Sanlıurfa Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15925

Reference38 articles.

1. Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying

2. Flavanones: Citrus phytochemical with health-promoting properties

3. Use of a free radical method to evaluate antioxidant activity

4. Pressurised water extraction of polyphenols from pomegranate peels

5. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hesperidin: a flavanone with multifaceted applications in the food, animal feed, and environmental fields;Phytochemistry Reviews;2024-08-21

2. Pressurized liquid extraction assisted by high-intensity ultrasound to obtain hesperidin from lime waste: Integration of in-line purification and on-line chromatographic analysis;Food Research International;2024-04

3. Phytochemical Compounds of Citrus Fruits: Analytical Approach and Effect of Processing;Citrus Fruits and Juice;2024

4. Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols;Journal of the Science of Food and Agriculture;2023-12

5. Sustainable valorization of pitaya (Hylocereus spp.) peel in a semi-continuous high-pressure hydrothermal process to recover value-added products;Food Research International;2023-11

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