Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp.

Maran, J Prakash; Priya, B; Manikandan, S

Maran, J Prakash; Priya, B; Manikandan, S.

Afiliación

Maran JP; Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052 Tamil Nadu India.
Priya B; Department of Food and Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai, 603203 Tamil Nadu India ; Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203 Kancheepuram, Tamil Nadu India.
Manikandan S; Department of Food and Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai, 603203 Tamil Nadu India.

J Food Sci Technol ; 51(9): 1938-46, 2014 Sep.

Article en En | MEDLINE | ID: mdl-25190849

Palabras clave

Anthocyanin; Box-Behnken design; Phenolic compound; Supercritical fluid extraction

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Technol Año: 2014 Tipo del documento: Article Pais de publicación: India

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google