Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology

Effects of Ultrasonic-Microwave-Assisted Technology on Hordein Extraction from Barley and Optimization of Process Parameters Using Response Surface Methodology

We investigated the process intensification of ultrasonic-microwave-assisted technology for hordein extraction from barley. Response surface methodology was utilized to optimize the extraction conditions and to analyze the interaction between four selected variables: temperature, microwave power, ul...

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Bibliographic Details
Main Authors:	Xiao Guan, Lv Li, Jing Liu, Sen Li
Format:	Article
Language:	English
Published:	Hindawi-Wiley 2018-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2018/9280241

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