Optimization conditions of ultrasound‐assisted extraction of phenolic compounds from orange peels using response surface methodology-Reference-Cited by-同舟云学术

Optimization conditions of ultrasound‐assisted extraction of phenolic compounds from orange peels using response surface methodology

Published:2021-08-19 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Shehata Mohamed G.¹^ORCID,Abd El Aziz Nourhan M.¹,Youssef Mohamed M.²^ORCID,El‐Sohaimy Sobhy A.¹³^ORCID

Affiliation:

1. Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI) City of Scientific Research and Technology Applications (SRTA‐City) Alexandria21934Egypt

2. Food Science and Technology Department, Faculty of Agriculture Alexandria University Alexandria21526Egypt

3. Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service South Ural State University Chelyabinsk454080Russia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15870

Reference38 articles.

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3. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound

4. Phytochemical analysis and toxicity assessment of artichoke by‐product extract;Awad O. M.;PJBS,2020

5. Optimization of immobilization conditions of Thermomyces lanuginosus lipase on styrene–divinylbenzene copolymer using response surface methodology

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