Optimization of extraction of phenolic compounds from wheat using response surface methodology
- Author
- LIYANA-PATHIRANA, Chandrika1 ; SHAHIDI, Fereidoon1 2
[1] Department of Biology, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
[2] Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada - Source
Food chemistry. 2005, Vol 93, Num 1, pp 47-56, 10 p ; ref : 25 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Canonical and ridge analyses Extraction of phenolics Optimization of extraction Response surface methodology Total antioxidant activity
- Keyword (fr)
- Analyse canonique Antioxydant Blé Extraction Méthodologie Optimisation Phénols Surface réponse Céréale
- Keyword (en)
- Canonical analysis Antioxidant Wheat Extraction Methodology Optimization Phenols Response surface Cereal
- Keyword (es)
- Análisis canónico Antioxidante Trigo Extracción Metodología Optimización Fenoles Superficie respuesta Cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16787998
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.08.050 
https://dx.doi.org/10.1016/j.foodchem.2004.08.050
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