Extraction parameter studies for anthocyanin extraction from purple sweet potato variety TNG73, Ipomoea batatas, L

Applied Engineering in Agriculture

Volumn 26, Issue 3, 2010, Pages 441-446

  Lien, C Y ^a   Lee, A Y F ^b   Chan, C F ^c   Lai, Y C ^d   Huang, C L ^d   Liao, W C ^e  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b TOKO UNIVERSITY   (Taiwan)

^c HUNGKUANG UNIVERSITY   (Taiwan)

^d Agricultural Research Institute   (Taiwan)

^e CHANG GUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Anthocyanin; Extraction; Purple sweet potato; Ultrasound

Indexed keywords

AGRICULTURAL RESEARCH; ETHANOL EXTRACTION; EXPERIMENTAL DESIGN; EXTRACTION PROCESS; EXTRACTION TEMPERATURES; EXTRACTION TIME; IPOMOEA BATATAS; PARAMETER STUDIES; PROCESS CONDITION; PROCESS DATA; PROCESS SCALING; PURPLE SWEET POTATOES; RATIO SYSTEMS; SIGNIFICANT FACTORS; SONICATION TREATMENT; STATISTICAL SOFTWARE; ULTRASOUND-ASSISTED EXTRACTION;

AGRICULTURAL PRODUCTS; ETHANOL;

ULTRASONICS;

IPOMOEA BATATAS;

EID: 77954712273     PISSN: 08838542     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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