Quantitative analysis and recovery optimisation of flavonoids and anthocyanins in sugar-making process of sugarcane industry

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 150-157

  Li, Xinying ^a   Song, Hang ^a   Yao, Shun ^a   Jia, Chunmei ^a   Yang, Yingying ^a   Zhu, Weixia ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Anthocyanins; Flavonoids; Quantitative analysis; Recovery and separation; RSM; Sugarcane industry

Indexed keywords

CRUDE SAMPLES; INTERMEDIATE PRODUCT; MACROPOROUS; MAKING PROCESS; NEW STRATEGY; OPTIMISATIONS; PH VALUE; PROCESS PARAMETERS; PRODUCTION CHAIN; QUANTITATIVE ANALYSIS; RSM; WEIGHT RATIOS;

ANTHOCYANINS; ETHANOL; RECOVERY; RESINS; SUGARS;

SUGAR INDUSTRY;

ALCOHOL; ANTHOCYANIN; FLAVONOID; RESIN; SUGAR;

ARTICLE; CHEMICAL ANALYSIS; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; QUANTITATIVE ANALYSIS; SUGAR INDUSTRY;

EID: 77957887144     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.053     Document Type: Article

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