Optimization of subcritical fluid extraction of seed oil from Nitraria tangutorum using response surface methodology

Liu, Zenggen; Mei, Lijuan; Wang, Qilan; Shao, Yuchuan; Tao, Yanduo

doi:10.1016/j.lwt.2013.10.048

Cited by 66 publications

(70 citation statements)

References 21 publications

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“…Adequacy of the calculated mathematical model was expressed by the determination coefficient R 2 and its statistical significance was confirmed by the F-test. Significance of regression coefficients were also confirmed using the F-test [20]. …”

Section: Experimental Design and Statistical Analysis Of Resultsmentioning

confidence: 86%

Optimization of hydrolysis of rutin in subcritical water using response surface methodology

Ravber¹,

Knez²,

Škerget³

2015

The Journal of Supercritical Fluids

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Section: Experimental Design and Statistical Analysis Of Resultsmentioning

confidence: 86%

Optimization of hydrolysis of rutin in subcritical water using response surface methodology

Ravber¹,

Knez²,

Škerget³

2015

The Journal of Supercritical Fluids

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“…The correlation coefficient (R 2 ) shows that regression model is able to explain model well. In fact, R 2 is the suitable standard for measuring the efficiency of the model to describe the rate of parameters change (Liu et al 2014;Kahyaoglu 2008;Kittisuban et al 2014;Erdem et al 2014).…”

Section: Resultsmentioning

confidence: 99%

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

et al. 2017

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In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

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“…The determination coefficient (r 2 ＝0.9946) indicated that the model was highly significant. The value of lack of fit test (0.1003) was higher than 0.05, which was not significant relative to the pure error, indicating that the fitting model was adequate to describe the experimental data (Yin et al, 2010;Hu et al, 2014;Liu et al, 2014).…”

Section: Analysis Of the Modelmentioning

confidence: 86%

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

et al. 2015

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This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′ -monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderization of duck breast meat were at the NaCl concentration of 3.99 g/100 g, AMP concentration of 13.83 mmol/L, temperature of 15.32℃, and marinating time of 8 h. Compared with control duck breast meat, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and decrease of cooking loss. Such effects might be ascribed to the combination of a series of biochemical reactions, e.g. increase of muscle pH, dissociation of actomyosin and inhibition of meat shrinkage. Therefore, the mixture of AMP and NaCl could be regarded as an effective tenderization agent for duck breast meat.

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Optimization of subcritical fluid extraction of seed oil from Nitraria tangutorum using response surface methodology

Cited by 66 publications

References 21 publications

Optimization of hydrolysis of rutin in subcritical water using response surface methodology

Optimization of hydrolysis of rutin in subcritical water using response surface methodology

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

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