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Original Articles

High-Pressure Processing as Emergent Technology for the Extraction of Bioactive Ingredients From Plant Materials

Pages 837-852 | Received 25 Jan 2011, Accepted 04 Feb 2011, Published online: 14 Jun 2013

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Shini Yang, Lu Mi, Jihong Wu, Xiaojun Liao & Zhenzhen Xu. (2023) Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis. Critical Reviews in Food Science and Nutrition 63:28, pages 9409-9424.
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Noemí Echegaray, Paulo E. S. Munekata, Patricia Gullón, Christian K. O. Dzuvor, Beatriz Gullón, Francis Kubi & José M. Lorenzo. (2022) Recent advances in food products fortification with anthocyanins. Critical Reviews in Food Science and Nutrition 62:6, pages 1553-1567.
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Sinan Zhang, Weining Yi, Zihan Wang, Chao Fu, Xiaoping Fan, Bing Du, Lina Cheng, Wangwang Lu & Zhuo Jiang. (2021) Ultrahigh pressure extraction of polysaccharide from Morinda officinalis and effect on the polysaccharide structure. Separation Science and Technology 56:10, pages 1741-1751.
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Elisabete M. C. Alexandre, Silvia A. Moreira, Luís M. G. Castro, Manuela Pintado & Jorge A. Saraiva. (2018) Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions. Food Reviews International 34:6, pages 581-612.
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Liang-Gong Yan, Lang He & Jun Xi. (2017) High intensity pulsed electric field as an innovative technique for extraction of bioactive compounds—A review. Critical Reviews in Food Science and Nutrition 57:13, pages 2877-2888.
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Luana Fernandes, Susana I.P. Casal, José A. Pereira, Elsa Ramalhosa & Jorge A. Saraiva. (2017) Optimization of high pressure bioactive compounds extraction from pansies (Viola × wittrockiana) by response surface methodology. High Pressure Research 37:3, pages 415-429.
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