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Degradation kinetics of bioactive compounds and antioxidant activity in strawberry juice concentrate stored at high and low temperatures
In this study, changes in ascorbic acid (AA), phenolics, anthocyanins (ACNs) and antioxidant activity (AOA) were monitored during storage at - 25, 4, 10 and 20 degrees C to observe the stability of bioactive compound in ...
Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods
(Elsevier Science Bv, 2016)
Hazelnut skin which is a rich source of phenolic compounds is a by-product of hazelnut roasting process. In present study, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and supercritical carbon ...