Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1330-1336

  Puértolas, Eduardo ^a,b   Cregenzán, Oliver ^a   Luengo, Elisa ^a   Álvarez, Ignacio ^a   Raso, Javier ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b TECNALIA RESEARCH AND INNOVATION   (Spain)

Author keywords

Anthocyanin; Extraction; Pulsed electric fields; Purple fleshed potato

Indexed keywords

CELL DISINTEGRATION; ENVIRONMENTAL-FRIENDLY; EXTRACTION TEMPERATURES; EXTRACTION YIELD; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; PURPLE-FLESHED POTATO; RESPONSE SURFACE METHODOLOGY; SPECIFIC ENERGY REQUIREMENT; WATER AS SOLVENT;

ELECTRIC FIELDS; ETHANOL; EXTRACTION; ORGANIC SOLVENTS; SOLVENTS; WATER TREATMENT;

ANTHOCYANINS;

ALCOHOL; ANTHOCYANIN; WATER;

ARTICLE; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; POTATO; PULSED ELECTRIC FIELD; PURPLE FLESHED POTATO; RESPONSE SURFACE METHOD; SPECTROPHOTOMETRY;

ANTHOCYANINS; ELECTROCHEMISTRY; PLANT EXTRACTS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 84867894334     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.080     Document Type: Article

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