Phenolics extraction from sweet potato peels: Key factors screening through a Placket-Burman design

Industrial Crops and Products

Volumn 43, Issue 1, 2013, Pages 99-105

  Anastácio, Ana ^a   Carvalho, Isabel S ^a  

^a UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Ipomoea batatas; Peels; Phenolic compounds; Placket Burman design; Sweet potato

Indexed keywords

ANTIOXIDANT ACTIVITIES; CUT DEPTH; FOOD SERVICES; FUNCTIONAL FOODS; INFLUENCING FACTOR; IPOMOEA BATATAS; PEELS; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLICS; REGRESSION MODEL; ROOT FUNCTIONS; SWEET POTATO;

DESIGN; PH EFFECTS; REGRESSION ANALYSIS; SOLVENTS;

PHENOLS;

ANTIOXIDANT; CROP RESIDUE; DOMESTIC WASTE; EXPERIMENTAL DESIGN; FOOD CONSUMPTION; OPTIMIZATION; PARTICLE SIZE; PH; PHENOLIC COMPOUND; REGRESSION ANALYSIS; ROOT VEGETABLE;

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 84864415327     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.07.011     Document Type: Article

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