Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis-Reference-Cited by-同舟云学术

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Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis

Published:2010-11-12 Issue:23-24 Volume:33 Page:3751-3758
ISSN:1615-9306
Container-title:Journal of Separation Science
language:en
Short-container-title:J. Sep. Science

Author:

Bai Xue-Lian,Yue Tian-Li,Yuan Ya-Hong,Zhang Hua-Wei

Funder

Program for Tackling Key Science & Technology of Shaanxi Province

Specific Innovation Project for Important Science & Technology of Shaanxi Province

Publisher

Wiley

Subject

Filtration and Separation,Analytical Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jssc.201000430/fullpdf

Reference34 articles.

1. Apple Pomace: A Versatile Substrate for Biotechnological Applications

2. The influence of polyphenol rich apple pomace or red-wine pomace diet on the gut morphology in weaning piglets

3. Apple pomace: A potential substrate for citric acid production by Aspergillus niger

4. Production of Alcohol from Apple Pomace

5. Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system

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2. Development of a high-performance liquid chromatography method for simultaneous quantification of sixteen polyphenols and application to tomato;Journal of Chromatography A;2024-09

3. Influence of Solvent Concentration on the Amount of Individual Phenolic Compounds in Apple and Sour Cherry Pomace;Horticulturae;2024-08-26

4. Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits;Food Hydrocolloids;2024-06

5. Microwave-assisted extraction of total phenolics from pumpkin (Cucurbita pepo L.) pulp and peel: optimization process, antioxidant and antimicrobial properties;Journal of Food Measurement and Characterization;2024-02-28

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