Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology

Author:

Miao Yu12,Hong-zhi Liu1,Ying Yang1,Ai-min Shi1,Li Liu1,Hui Hu1,Qiang Wang1,Hong-wei Yu1,Xiao-he Wang2

Affiliation:

1. Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; PO Box 5109 Beijing 100193 China

2. Institute of Food and Processing; Liaoning Academy of Agricultural Sciences; Shenyang 110161 China

Funder

Special Projects of National and International Scientific and Technological Cooperation

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Youth Agricultural Science and Technology Innovative Talents of Liaoning Province

Agricultural Science and Technology Innovation Program

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference32 articles.

1. Role of resveratrol in prevention and therapy of cancer: preclinical and clinical studies;Aggarwal;Anticancer Research,2004

2. Comparison of nanopowdered and powdered peanut sprout-added yogurt on its physicochemical and sensory properties during storage;Ahn;Korean Journal for Food Science of Animal Resources,2012

3. Isoflavone augmentation in soybean cell cultures is optimized using response surface methodology;Akitha Devi;Journal of Agricultural and Food Chemistry,2014

4. Resveratrol as an anti-inflammatory and anti-aging agent: mechanisms and clinical implications;Alarcón de la Lastra;Molecular Nutrition & Food Research,2005

5. Phytoalexin-enriched functional foods;Boue;Journal of Agricultural and Food Chemistry,2009

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