Optimization and characterization of chestnut shell pigment extract obtained microwave assisted extraction by response surface methodology.

Autor: Kocer S; Central Research Institute of Food and Feed Control, Bursa, Turkey. Electronic address: serhat.kocer@tarimorman.gov.tr., Utku Copur O; Bursa Uludağ University, Faculty of Agriculture, Department of Food Engineering, Bursa, Turkey., Ece Tamer C; Bursa Uludağ University, Faculty of Agriculture, Department of Food Engineering, Bursa, Turkey., Suna S; Bursa Uludağ University, Faculty of Agriculture, Department of Food Engineering, Bursa, Turkey., Kayahan S; Atatürk Horticultural Central Research Institute, Yalova, Turkey., Uysal E; Atatürk Horticultural Central Research Institute, Yalova, Turkey., Cavus S; Central Research Institute of Food and Feed Control, Bursa, Turkey., Akman O; Central Research Institute of Food and Feed Control, Bursa, Turkey.

Publikováno v: Food chemistry [Food Chem] 2024 Jun 15; Vol. 443, pp. 138424. Date of Electronic Publication: 2024 Jan 22.

Microwave-assisted extraction of antioxidant phenolic compounds from artichoke (Cynara scolymus L. cv Bayrampasa): optimisation and kinetic modelling

Autor: Kayahan, S., Didem Saloglu

Publikováno v: Publons

The objective of the present work was to optimise an efficient alternative technique for the extraction of total phenolics and antioxidants from Bayrampasa variety artichoke by-products, and to evaluate the potential role of artichoke as a source of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b55cc7117c58b8b3f285a0424b2045a
https://doi.org/10.47836/ifrj.28.4.07

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