Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp
- Author
- BAO YANG1 ; MOUMING ZHAO2 ; SHI, John3 ; NING YANG2 ; YUEMING JIANG1
[1] South China Botanical Garden, Chinese Academy of Sciences, Guangzhou Leyiju 510650, China
[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
[3] Food Research Center, Agriculture and Agri-Food Canada, Guelph ON, NIG 5C9, Canada - Source
Food chemistry. 2008, Vol 106, Num 2, pp 685-690, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- DPPH radical scavenging activity Longan Polysaccharide Response surface methodology Ultrasonic extraction
- Keyword (fr)
- Extraction Fruit Méthodologie Polyoside Péricarpe Surface réponse Traitement par ultrasons
- Keyword (en)
- Extraction Fruit Methodology Polysaccharide Pericarp Response surface Ultrasonic treatment
- Keyword (es)
- Extracción Fruto Metodología Poliósido Pericarpio Superficie respuesta Tratamiento por ultrasonido
- 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 / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19086330
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.2007.06.031 
https://dx.doi.org/10.1016/j.foodchem.2007.06.031
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