The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)

Journal of Food Engineering

Volumn 117, Issue 4, 2013, Pages 437-442

  Elez Garofulić, Ivona ^a   Dragović Uzelac, Verica ^a   Režek Jambrak, Anet ^a   Jukić, Marijana ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Anthocyanins; Microwave assisted extraction; Phenolic acids; Sour cherry

Indexed keywords

EXTRACTION; IRRADIATION; MICROWAVE GENERATION; MICROWAVE IRRADIATION; MICROWAVES; ORGANIC ACIDS;

CONVENTIONAL EXTRACTION; EFFECT OF TEMPERATURE; HIGHER EFFICIENCY; LOWER TEMPERATURES; MICROWAVE ASSISTED; MICROWAVE-ASSISTED EXTRACTION; PHENOLIC ACIDS; SOUR CHERRY;

ANTHOCYANINS;

PRUNUS CERASUS;

EID: 84881252768     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.043     Document Type: Article

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