Single‐frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties-Reference-Cited by-同舟云学术

Single‐frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties

Published:2021-10-31 Issue:2 Volume:10 Page:374-387
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Akpabli‐Tsigbe Nelson Dzidzorgbe Kwaku¹²^ORCID,Ma Yongkun¹,Ekumah John‐Nelson¹²,Osabutey Juliet³⁴,Hu Jie¹,Xu Manqing¹,Johnson Nana Adwoa Nkuma¹

Affiliation:

1. School of Food and Biological Engineering, Oversea College of Education Jiangsu University Zhenjiang China

2. Department of Nutrition and Food Science, College of Basic and Applied Sciences University of Ghana Legon Ghana

3. Department of Early Childhood Education University of Education Winneba Ghana

4. Virtuous Experimental School Achimota‐Accra Ghana

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2593

Reference49 articles.

1. Comparison of Phenolic Compounds of Some Edible Plants of Iran and India

2. Determination of chlorogenic acid content in beans and leaves of coffea arabica using UV/Vis spectrometer

3. Novel solid‐state fermentation extraction of 5‐O‐caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization;Akpabli‐Tsigbe N. D. K.;LWT – Food Science and Technology,2021

4. Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity

5. Molecular changes of phenolic–protein interactions in isolated proteins from flaxseed and soybean using Native‐PAGE, SDS‐PAGE, RP‐HPLC, and ESI‐MS analysis;Alu’datt M. H.;Journal of Food Biochemistry,2019

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