Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

Superheated water extraction was applied to produce quinoa–barley malt extract. D‐optimal combined design was used to optimize the extraction conditions (time (min), solid–water ratio and particle size to obtain maximum protein and carbohydrate content, and minimum turbidity and pH. Quinoa flour (10...

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Detalles Bibliográficos
Autores principales: Sabah, Samireh, Sharifan, Anoshe, Akhonzadeh Basti, Afshin, Jannat, Behrooz, TajAbadi Ebrahimi, Maryam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020935/
https://www.ncbi.nlm.nih.gov/pubmed/33841831
http://dx.doi.org/10.1002/fsn3.2184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020935/
https://www.ncbi.nlm.nih.gov/pubmed/33841831
http://dx.doi.org/10.1002/fsn3.2184

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