Adsorption/desorption, diffusion, and thermodynamic properties of anthocyanin from purple rice bran extract on various adsorbents
Author:
Affiliation:
1. Department of Food Engineering and Technology; Tezpur University; Assam India
2. Department of Chemical Engineering; Indian Institute of Technology Guwahati; Assam India
Funder
Indian Institute of Technology Guwahati
Tezpur University
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12834/fullpdf
Reference31 articles.
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3. Study of the sorption behavior of Hibiscus sabdariffa anthocyanins on a macroporous resin;Beye;Journal of Food Process Engineering,2013
4. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits;Bowen-Forbes;Journal of Food Composition and Analysis,2010
5. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins;Buran;Journal of Food Engineering,2014
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