Process optimisation for fractionating Jerusalem artichoke fructans with ethanol using response surface methodology

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 73-80

  Paseephol, Tatdao ^a   Small, Darryl ^a   Sherkat, Frank ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Ethanol precipitation; Fructans; Jerusalem artichoke; Response surface methodology

Indexed keywords

ALCOHOL; FRUCTAN;

ARTICHOKE; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; FOOD COMPOSITION; FRACTIONATION; NONHUMAN; PROCESS OPTIMIZATION; PRODUCT RECOVERY; RESPONSE SURFACE METHOD; TEMPERATURE MEASUREMENT;

HELIANTHUS TUBEROSUS;

EID: 34147218638     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.078     Document Type: Article

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