Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of sweet potato (Ipomoea batatas L.) leaves flavonoid

Food and Bioproducts Processing

Volumn 91, Issue 1, 2013, Pages 1-6

  Huang, Xiaoqin ^a   Tu, Zongcai ^a,b   Xiao, Hui ^c   Li, Zhi ^a   Zhang, Qiuting ^a   Wang, Hui ^a   Hu, Yueming ^a   Zhang, Lan ^a  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

^c ALBERT EINSTEIN COLLEGE OF MEDICINE   (United States)

Author keywords

Antioxidant; DHPM; Flavonoid; Sweet potato leaves

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; DHPM; DYNAMIC HIGH PRESSURE; EMERGING TECHNOLOGIES; FLAVONOID; HIGH-FREQUENCY VIBRATIONS; HIGH-VELOCITY IMPACT; IPOMOEA BATATAS; NATURAL ANTIOXIDANTS; PHARMACEUTICAL INDUSTRY; POST TREATMENT; PRE-TREATMENT; SWEET POTATO; SWEET POTATO LEAVES; ULTRAHIGH PRESSURE;

BIOCHEMISTRY; FOOD TECHNOLOGY;

SHEAR FLOW;

IPOMOEA BATATAS;

EID: 84871446510     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.07.006     Document Type: Article

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