Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network

Separation and Purification Technology

Volumn 160, Issue , 2016, Pages 89-97

  Simić, Valentina M ^a   Rajković, Katarina M ^a   Stojičević, Saša S ^b   Veličković, Dragan T ^c   Nikolić, Nada Č ^b   Lazić, Miodrag L ^b   Karabegović, Ivana T ^b  

^a Higher School of Applied Chemical Technology   (Serbia)

^b UNIVERSITY OF NI   (Serbia)

^c Department of Food Science and Technology   (Serbia)

Author keywords

Artificial neural network; Chokeberries; Microwave assisted extraction; Polyphenols; Response surface methodology

Indexed keywords

ENERGY UTILIZATION; ETHANOL; MEAN SQUARE ERROR; MICROWAVE GENERATION; MICROWAVES; NEURAL NETWORKS; POLYPHENOLIC COMPOUNDS; SURFACE PROPERTIES;

CHOKEBERRIES; COEFFICIENT OF DETERMINATION; MICROWAVE-ASSISTED EXTRACTION; OPERATIONAL CONDITIONS; POLYPHENOLS; RESPONSE SURFACE METHODOLOGY; ROOT MEAN SQUARE ERRORS; STATISTICAL INDICATORS;

EXTRACTION;

EID: 84955139615     PISSN: 13835866     EISSN: 18733794     Source Type: Journal    
DOI: 10.1016/j.seppur.2016.01.019     Document Type: Article

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