Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography - : mass spectrometry
- Author
- YANGZHAO SUN1 ; XIAOJUN LIAO1 ; ZHENGFU WANG1 ; XIAOSONG HU1 ; FANG CHEN1
[1] Laboratory of Horticultural Products Processing and Storage, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China - Source
European food research & technology (Print). 2007, Vol 225, Num 3-4, pp 511-523, 13 p ; ref : 25 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Identification Microwave-assisted extraction (MAE) Red raspberry .Anthocyanins (Acys)
- Keyword (fr)
- Anthocyane Chromatographie HPLC Extraction Extrait Flavonoïde Hyperfréquence Identification Optimisation Rubus idaeus Spectrométrie masse Angiospermae Dicotyledones Pigment Polyphénol Rosaceae Spermatophyta
- Keyword (en)
- Anthocyanin HPLC chromatography Extraction Extract Flavonoid Microwave Identification Optimization Rubus idaeus Mass spectrometry Angiospermae Dicotyledones Pigments Polyphenol Rosaceae Spermatophyta
- Keyword (es)
- Antocianina Cromatografía HPLC Extracción Extracto Flavonoide Hiperfrecuencia Identificación Optimización Rubus idaeus Espectrometría masa Angiospermae Dicotyledones Pigmento Polifenol Rosaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18883379
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
10.1007/s00217-006-0447-1 
https://dx.doi.org/10.1007/s00217-006-0447-1
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