Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment

Guangling Jiao; Azadeh Kermanshahi pour

doi:10.1016/j.lwt.2018.08.042

Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment

Guangling Jiao, Azadeh Kermanshahi pour

Energy

Research output: Contribution to journal › Article › peer-review

55 Citations (Scopus)

Original language	English
Pages (from-to)	237-244
Number of pages	8
Journal	LWT - Food Science and Technology
Volume	98
DOIs	https://doi.org/10.1016/j.lwt.2018.08.042
Publication status	Published - Dec 2018

ASJC Scopus Subject Areas

Food Science

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10.1016/j.lwt.2018.08.042

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@article{37c3e3d141f742529f53e0302f37791e,

title = "Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment",

author = "Guangling Jiao and {Kermanshahi pour}, Azadeh",

note = "Funding Information: The authors would like to thank Dr. Evie Kemp and Mr. Blair Clark from Haskapa for providing samples of haskap berries. The authors would like to thank Dr. Evie Kemp for helpful discussion, Dr. Su-Ling Brooks for access to some equipment and Mr. Dean Grijm for his technical support. This research was supported by a Natural Sciences and Engineering Research Council-Engage Grant ( 507233–16 ) and Discovery Grant ( 1511 ). Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

month = dec,

doi = "10.1016/j.lwt.2018.08.042",

language = "English",

volume = "98",

pages = "237--244",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

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T2 - Influence of co-solvent composition and pretreatment

AU - Jiao, Guangling

AU - Kermanshahi pour, Azadeh

N1 - Funding Information: The authors would like to thank Dr. Evie Kemp and Mr. Blair Clark from Haskapa for providing samples of haskap berries. The authors would like to thank Dr. Evie Kemp for helpful discussion, Dr. Su-Ling Brooks for access to some equipment and Mr. Dean Grijm for his technical support. This research was supported by a Natural Sciences and Engineering Research Council-Engage Grant ( 507233–16 ) and Discovery Grant ( 1511 ). Publisher Copyright: © 2018 Elsevier Ltd

PY - 2018/12

Y1 - 2018/12

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U2 - 10.1016/j.lwt.2018.08.042

DO - 10.1016/j.lwt.2018.08.042

M3 - Article

AN - SCOPUS:85052485683

SN - 0023-6438

VL - 98

SP - 237

EP - 244

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -

Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment

ASJC Scopus Subject Areas

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