Sonication Effect on Bioactive Compounds of Cashew Apple Bagasse

Food and Bioprocess Technology

Volumn 10, Issue 10, 2017, Pages 1854-1864

  Fonteles, Thatyane Vidal ^a   Leite, Ana Karoline Ferreira ^a   da Silva, Ana Raquel Araújo ^a   Fernandes, Fabiano André Narciso ^a   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Antioxidants; Bioactive compounds; Cashew apple bagasse; Extraction; High intensity ultrasound

Indexed keywords

AGENTS; ANTIOXIDANTS; EXTRACTION; FRUITS; SONICATION; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; CASHEW APPLES; CENTRAL COMPOSITE DESIGNS; HIGH INTENSITY ULTRASOUNDS; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

BAGASSE;

EID: 85025444060     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1960-x     Document Type: Article

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