Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction-Reference-Cited by-同舟云学术

Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

Published:2021-02-18 Issue:4 Volume:9 Page:2147-2157
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Sabah Samireh¹^ORCID,Sharifan Anoshe¹,Akhonzadeh Basti Afshin²^ORCID,Jannat Behrooz³,TajAbadi Ebrahimi Maryam⁴

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran

2. Department of Food Hygiene Faculty of Veterinary Medicine University of Tehran Tehran Iran

3. Halal Research Center Islamic Republic of Iran Tehran Iran

4. Department of Biology Central Tehran Branch Islamic Azad University Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2184

Reference45 articles.

1. Stability of quinoa flour proteins (Chenopodium quinoaWilld.) during storage

2. Subcritical water extraction as an efficient technique to isolate biologically-active fucoidans from Nizamuddinia zanardinii

3. Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro‐fuzzy inference system (ANFIS)

4. Cereal grains for the food and beverage industries

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4. Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction;Food Science & Nutrition;2021-02-18