Study of the Sorption Behavior of Hibiscus sabdariffa Anthocyanins on a Macroporous Resin
Author:
Affiliation:
1. Institute of Food Technology; Route des Pères Maristes BP 2765 Dakar Sénégal
2. Bioindustry Unit; Gembloux Agro-Bio Tech; Gembloux Belgium
3. Walloon Center of Industrial Biology; University of Liège; Liege Belgium
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12020/fullpdf
Reference54 articles.
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2. Mechanisms of the anti-hypertensive effect of Hibiscus sabdariffa L. calyces;Ajay;J. Ethnopharmacol.,2007
3. Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants;Alexandra Pazmiño-Durán;Food Chem.,2001a
4. Anthocyanins from Oxalis triangularis as potential food colorants;Alexandra Pazmiño-Durán;Food Chem.,2001b
5. Kinetic models of sorption: A theoretical analysis;Azizian;J. Colloid Interface Sci.,2004
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