Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8140-8147

  Ravanfar, Raheleh ^a   Tamadon, Ali Mohammad ^b   Niakousari, Mehrdad ^a  

^a SHIRAZ UNIVERSITY   (Iran)

^b SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Anthocyanin; Red cabbage; Taguchi design; Ultrasound assisted extraction

Indexed keywords

EXTRACTION; PYRENE; ULTRASONICS;

DIFFERENTIAL METHODS; EXPERIMENTAL SET UP; EXTRACTION EFFICIENCIES; OPTIMUM CONDITIONS; PROCESS PARAMETERS; RED CABBAGES; TAGUCHI DESIGN; ULTRASOUND-ASSISTED EXTRACTION;

ANTHOCYANINS;

EID: 84947489752     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1880-6     Document Type: Article

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