Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts

Autor:	Jocelyn M. Sales, Anna V. A. Resurreccion
Rok vydání:	2009
Předmět:	Chromatography Trans-resveratrol business.industry Ultrasound food and beverages General Medicine Resveratrol Analytical Chemistry chemistry.chemical_compound chemistry Ultraviolet irradiation Organic chemistry business Ultraviolet radiation Food Science Piceid
Zdroj:	Food Chemistry. 117:674-680
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2009.04.075
Popis:	The effects of varying doses of UV and ultrasound (US) treatments on the concentrations of resveratrol, piceid and total stilbenes, and sensory overall acceptance of peanuts were evaluated using response surface methodology. UV and US treatments resulted in increased (α
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::324b433d158d63bed4f9d8018300b754 https://doi.org/10.1016/j.foodchem.2009.04.075 Zobrazit plný text záznamu Full Text from ScienceDirect