Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: A comparison with conventional methods

Food Research International

Volumn 77, Issue , 2015, Pages 675-683

  Machado, Ana Paula Da Fonseca ^a   Pasquel Reátegui, José Luis ^a   Barbero, Gerardo Fernández ^b   Martínez, Julian ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Anthocyanins; Blackberry; Phenolic compounds; Pressurized liquid extraction; Residues

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; ETHANOL; LIQUIDS; ORGANIC SOLVENTS; SOLVENTS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; BLACKBERRY; CONVENTIONAL EXTRACTION; CONVENTIONAL METHODS; PHENOLIC COMPOUNDS; PRESSURIZED LIQUID EXTRACTION; RESIDUES;

EXTRACTION;

EID: 84937240543     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.042     Document Type: Article

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