Optimization of the extraction of phenolic compounds from olive pomace using response surface methodology
Author:
Affiliation:
1. Universidade Federal Pelotas, Brazil
2. Universidade Federal da Bahia, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
General Agricultural and Biological Sciences,General Veterinary
Link
http://www.scielo.br/pdf/rceres/v67n3/0034-737X-rceres-67-03-181.pdf
Reference27 articles.
1. Optimization, characterization and quantification of phenolic compounds in olive cake;Alu’datt MH;Food Chemistry,2010
2. Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction;Albahari P;LWT-Food Science and Technology,2018
3. Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy;Aliakbarian B;LWT-Food Science and Technology,2015
4. Optimization of ultrasonic-assisted extraction of antioxidant compounds from blackberry leaves using response surface methodology;Aybastıer Ö;Industrial crops and products,2013
5. Valorization of solid waste products from olive oil industry as potential adsorbents for water pollution control - A review;Bhatnagar A;Environmental Science and Pollution Research,2014
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