Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound fromMomordica charantiausing response surface methodology-Reference-Cited by-同舟云学术

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Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound fromMomordica charantiausing response surface methodology

Published:2016-11-13 Issue:2 Volume:52 Page:480-493
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Syahariza Zainul Abidin¹^ORCID,Torkamani Amir Ehsan¹,Norziah Hani M.¹,Mahmood Wan Ahmad Kamil²,Juliano Pablo³

Affiliation:

1. Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; USM 11800 USM Penang Malaysia

2. School of Chemical Sciences; Universiti Sains Malaysia; Minden 11800 Penang Malaysia

3. CSIRO Food and Nutrition; 671 Sneydes Road Werribee Vic. 3030 Australia

Funder

Universiti Sains Malaysia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13304/fullpdf

Reference51 articles.

1. Antioxidant capacities of ten edible North American plants;Acuña;Phytotherapy Research,2002

2. Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts;Adil;The Journal of Supercritical Fluids,2007

3. Optimization of the subcritical water extraction of phenolic antioxidants from Crocus sativus petals of saffron industry residues: Box-Behnken design and principal component analysis;Ahmadian-Kouchaksaraie;Innovative Food Science & Emerging Technologies,2016

4. Optimization of phenolics and dietary fibre extraction from date seeds;Al-Farsi;Food Chemistry,2008

5. Modeling and optimization I: usability of response surface methodology;Baş;Journal of Food Engineering,2007

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1. Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders;npj Science of Food;2024-06-20

2. Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir;International Food Research Journal;2024-04-30

3. Antioxidant compounds and eugenol quantification of clove (Syzygium aromaticum) leaves extracts obtained by pressurized liquid extraction and supercritical fluid extraction;The Journal of Supercritical Fluids;2023-05

4. Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation;International Journal of Food Science & Technology;2021-08-12

5. Sequential green-based extraction processes applied to recover antioxidant extracts from pink pepper fruits;The Journal of Supercritical Fluids;2020-12

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