Pressurized aqueous ethanol extraction of β-glucans and phenolic compounds from waxy barley

Food Research International

Volumn 75, Issue , 2015, Pages 252-259

  Benito Román, Óscar ^a,b   Alvarez, Víctor H ^a   Alonso, Esther ^b   Cocero, Maria J ^b   Saldaña, Marleny D A ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Antioxidants; Ethanol; Extraction; Pressurized hot water; Glucan

Indexed keywords

ANTIOXIDANTS; BATCH REACTORS; ETHANOL; MOLECULAR WEIGHT; POLYSACCHARIDES;

AQUEOUS ETHANOL; EFFECT OF TEMPERATURE; EXTRACTION TIME; EXTRACTION YIELD; HIGH MOLECULAR WEIGHT; HOT WATER; LOW TEMPERATURES; PHENOLIC COMPOUNDS;

EXTRACTION;

HORDEUM;

EID: 84934993461     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.06.006     Document Type: Article

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