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Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods

In this study, ultrasound-assisted extraction of green pea pod polysaccharide (GPPP) was investigated and optimized using a central composite response surface design coupled with a numerical optimization technique. The effects of ultrasonic power (50–150 W), sonication time (20–80 min), ratio of wat...

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Detalles Bibliográficos
Autores principales:	Jalili Safaryan, Maryam, Ganjloo, Ali, Bimakr, Mandana, Zarringhalami, Soheila
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302440/ https://www.ncbi.nlm.nih.gov/pubmed/28231174 http://dx.doi.org/10.3390/foods5040078

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