The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract

The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract

Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min)...

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Bibliographic Details
Main Authors: Samireh Sabah Sabah, Anoshe Sharifan, Afshin Akhonzadeh Basti, Behrooz Jannat, Maryam TajAbadi Ebrahimi
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences and Health Services 2022-01-01
Series:Journal of Nutrition and Food Security
Subjects:
quinoa
barley malt
extraction
superheated water extraction
Online Access:http://jnfs.ssu.ac.ir/article-1-383-en.html

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