Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods
- 8 August 2003
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 83 (12), 1273-1278
- https://doi.org/10.1002/jsfa.1416
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and StabilityCritical Reviews in Food Science and Nutrition, 2000
- Characteristics of soursop natural puree and determination of optimum conditions for pasteurizationFood Chemistry, 1997
- Anthocyanins as natural food colours—selected aspectsFood Chemistry, 1997
- Oxygen Radical Absorbing Capacity of AnthocyaninsJournal of Agricultural and Food Chemistry, 1997
- Suppression of Tumor Cell Growth by Anthocyanins In VitroCancer Investigation, 1995
- Antioxidants and disease preventionMolecular Aspects of Medicine, 1994
- Characteristics of California Navel Orange Juice and PulpwasnJournal of Food Science, 1983
- Stability of Anthocyanins in FoodsPublished by Elsevier BV ,1982
- PARTICIPATION OF ASCORBIC ACID IN THE DESTRUCTION OF ANTHOCYANIN IN STRAWBERRY JUICE AND MODEL SYSTEMSaJournal of Food Science, 1953