Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

Food Analytical Methods

Volumn 10, Issue 3, 2017, Pages 809-819

  Mechmeche, Manel ^a,b   Kachouri, Faten ^a,b   Chouabi, Moncef ^b,c   Ksontini, Hamida ^a,b   Setti, Khaoula ^a,b   Hamdi, Moktar ^a,b  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b Ecole Superieure des Industries Alimentaires   (Tunisia)

^c Food Preservation Laboratory   (Tunisia)

Author keywords

Antioxidant activity; Protein isolate; Response surface methodology; Tomato seed meal

Indexed keywords

AGENTS; ANTIOXIDANTS; ELECTROPHORESIS; FREE RADICALS; FRUITS; MIXING; MOLECULAR WEIGHT DISTRIBUTION; PRODUCT DESIGN; PROTEINS; SCAVENGING; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; CENTRAL COMPOSITE ROTATABLE DESIGN; DPPH FREE RADICAL SCAVENGING ACTIVITIES; EXTRACTION PARAMETERS; FUNCTIONAL PROPERTIES; PROTEIN ISOLATES; RESPONSE SURFACE METHODOLOGY; TOMATO SEED;

EXTRACTION;

EID: 84984834102     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-016-0644-x     Document Type: Article

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