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Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

Mady Cissé 1 Philippe Bohuon 2 Falillou Sambe Cheikhou Kane 3 Mama Sakho 1 Manuel Dornier 2 
1 ESP - École Supérieure Polytechnique de Dakar
2 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
3 UCAD - Université Cheikh Anta Diop [Dakar, Sénégal]
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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025791
Contributor : Manuel DORNIER Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:50:05 PM
Last modification on : Wednesday, March 23, 2022 - 12:08:18 PM

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CIRAD | UNIV-AVIGNON | AFRIQ | AGROPOLIS | BA | UNIV-MONTPELLIER | MONTPELLIER-SUPAGRO

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Mady Cissé, Philippe Bohuon, Falillou Sambe, Cheikhou Kane, Mama Sakho, et al.. Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling. Journal of Food Engineering, Elsevier, 2012, 109 (1), pp.16-21. ⟨10.1016/j.jfoodeng.2011.10.012⟩. ⟨hal-02025791⟩

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