Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel-Reference-Cited by-同舟云学术

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Published:2017-07-12 Issue:1 Volume:42 Page:e13408
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Pereira Gustavo Araujo¹^ORCID,Arruda Henrique Silvano¹,Molina Gustavo¹²,Pastore Gláucia Maria¹

Affiliation:

1. Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering; University of Campinas; Campinas, São Paulo Brazil

2. Institute of Science and Technology, Food Engineering; UFVJM; Diamantina, Minas Gerais Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13408/fullpdf

Reference38 articles.

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3. Optimization of extraction parameters of total phenolics from Annona crassiflora Mart. (Araticum) fruits using response surface methodology;Arruda;Food Analytical Methods,2017b

4. Bananas, raw materials for making processed food products;Aurore;Trends in Food Science & Technology,2009

5. Clinical ramifications of malabsorption of fructose and other short-chain carbohydrates;Barrett;Practical Gastroenterology,2007

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