Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis-Reference-Cited by-同舟云学术

Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis

Published:2019 Issue:8 Volume:10 Page:4739-4750
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Aguilera Yolanda¹²³⁴⁵^ORCID,Rebollo-Hernanz Miguel¹²³⁴⁵^ORCID,Cañas Silvia¹²³⁴^ORCID,Taladrid Diego¹²³⁴,Martín-Cabrejas María A.¹²³⁴⁵^ORCID

Affiliation:

1. Institute of Food Science Research (CIAL

2. UAM-CSIC)

3. Madrid

4. Spain

5. Department of Agricultural Chemistry and Food Science

Abstract

A sustainable aqueous extraction method was developed using a response surface methodology optimisation for the recovery of coffee parchment phenolics.

Funder

Federación Española de Enfermedades Raras

Ministerio de Ciencia, Innovación y Universidades

Agencia Estatal de Investigación

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00544G

Reference43 articles.

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