Development and optimisation of a non conventional extraction process of natural dye from olive solid waste using response surface methodology (RSM)

Food Chemistry

Volumn 161, Issue , 2014, Pages 345-352

  Elksibi, Imen ^a   Haddar, Wafa ^a   Ben Ticha, Manel ^a   Gharbi, Rafik ^a   Mhenni, Mohamed F ^a  

^a FACULTÉ DES SCIENCES DE MONASTIR   (Tunisia)

Author keywords

Extraction; Olive waste; Optimisation; Response surface methodology

Indexed keywords

EXTRACTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SURFACE PROPERTIES;

BOX-BEHNKEN DESIGN; CONVENTIONAL EXTRACTION; EXTRACTION CONDITIONS; EXTRACTION TECHNIQUES; OPTIMISATIONS; RESPONSE SURFACE METHODOLOGY; SODIUM HYDROXIDE CONCENTRATION; TOTAL PHENOLIC CONTENT;

OPTIMIZATION;

PHENOL DERIVATIVE; SODIUM HYDROXIDE; COLORING AGENT; SOLID WASTE;

ARTICLE; DEGRADATION; EXTRACTION; INFRARED SPECTROMETRY; INFRARED SPECTROSCOPY; NONHUMAN; OLIVE; OXIDATION; PLANT TISSUE; RESPONSE SURFACE METHOD; SOLID WASTE; TEMPERATURE; ANALYSIS; ISOLATION AND PURIFICATION; OLIVE TREE;

COLORING AGENTS; OLEA; PHENOLS; SOLID WASTE; TEMPERATURE;

EID: 84899826732     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.108     Document Type: Article

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