Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction

Journal of Food Engineering

Volumn 109, Issue 1, 2012, Pages 162-174

  Ahmad, Jawad ^a   Langrish, T A G ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Folin Ciocalteu assay (FCR); High Performance Liquid Chromatography (HPLC); Mandarin peels; Microwave extraction (MWE); Oxygen Absorbance Radical Capacity assay (ORAC)

Indexed keywords

ABSORBANCES; ACIDIC CONDITIONS; EXTRACTION CONDITIONS; EXTRACTION TEMPERATURES; EXTRACTION TIME; FOLIN-CIOCALTEU ASSAY (FCR); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC); MAILLARD; MAILLARD REACTION; MANDARIN PEELS; MICROWAVE ENERGIES; MICROWAVE EXTRACTION; MICROWAVE EXTRACTION (MWE); MICROWAVE POWER; MICROWAVE PROCESSING; OPTIMISATIONS; PER UNIT; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

ASSAYS; CHROMATOGRAPHY; DEIONIZED WATER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; MICROWAVES; ORGANIC ACIDS; OXYGEN; PHENOLS; SOLVENTS; THERMAL LOAD;

SOLVENT EXTRACTION;

CITRUS;

EID: 81055157551     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.09.017     Document Type: Article

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