Effects of ultrasound frequency and process variables of modified ultrasound-assisted extraction on the extraction of anthocyanin from strawberry fruit

Abstract The aim of this work was to evaluate the effects of ultrasound frequencies from 18 to 90 kHz on the extraction of anthocyanin from strawberry fruit by using an approach of modified ultrasound-assisted extraction (MUAE) that was based on a frequency search device with six extraction tanks co...

Täydet tiedot

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Bibliografiset tiedot
Päätekijät: Jianqing LIAO, Hongkun XUE, Junling LI, Ling PENG
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022-05-01
Sarja:Food Science and Technology
Aiheet:
anthocyanin
strawberry fruit
ultrasound-assisted extraction
process variables
Linkit:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101127&tlng=en
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