Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study-Reference-Cited by-同舟云学术

Effects of process parameters on the extraction of total anthocyanins from purple sweet potatoes by ultrasound with wide frequency and its kinetics study

Published:2022-05-25 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Liao Jianqing¹^ORCID,Peng Bo²,Chu Xinhong¹,Yu Guicai¹

Affiliation:

1. College of Physical Science and Engineering Yichun University Yichun China

2. College of Life Science and Resources and Environment Yichun University Yichun China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16732

Reference56 articles.

1. Efficient two-frequency ultrasound extraction of β-carotene from the fungus Blakeslea trispora

2. Color stability and anthocyanins retention in microwave‐thermally treated rose powder extracts during storage

3. Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods

4. The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

5. Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes

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