PMID- 10888505
OWN - NLM
STAT- MEDLINE
DCOM- 20000828
LR  - 20190723
IS  - 0021-8561 (Print)
IS  - 0021-8561 (Linking)
VI  - 48
IP  - 6
DP  - 2000 Jun
TI  - Optimization of tannin extraction from infant foods.
PG  - 2097-100
AB  - The design of experiments (DOE) was used in the development of a laboratory 
      procedure for the extraction of tannins from three infant food types comprising 
      different ingredients of vegetable origin and meat. The diversity of vegetables 
      included in the product formulas required the use of DOE to establish parameters 
      that maximize the recovery of tannins using a central composite rotatable design. 
      Once the experimental results from the DOE were obtained, response surface 
      methodology was used to find the best analytical conditions for samples 
      comprising different ingredients. Sample weight was found to be a critical factor 
      in tannin extraction from foods. Different optimal conditions were obtained for 
      samples including soya in the formula.
FAU - Martinez, B
AU  - Martinez B
AD  - Departamento de Bromatologia y Tecnologia de los Alimentos, Campus de Rabanales, 
      Universidad de Cordoba, Spain.
FAU - Rincon, F
AU  - Rincon F
FAU - Ibanez, M V
AU  - Ibanez MV
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Tannins)
SB  - IM
MH  - Infant Food/*analysis
MH  - Reproducibility of Results
MH  - Tannins/*isolation & purification
MH  - Vegetables/*chemistry
EDAT- 2000/07/11 11:00
MHDA- 2000/09/02 11:01
CRDT- 2000/07/11 11:00
PHST- 2000/07/11 11:00 [pubmed]
PHST- 2000/09/02 11:01 [medline]
PHST- 2000/07/11 11:00 [entrez]
AID - jf991267o [pii]
AID - 10.1021/jf991267o [doi]
PST - ppublish
SO  - J Agric Food Chem. 2000 Jun;48(6):2097-100. doi: 10.1021/jf991267o.