Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( <i>Theobroma cacao</i> L.)-Reference-Cited by-同舟云学术

Central composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk ( Theobroma cacao L.)

Published:2022-09-14 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Nguyen Van Tang¹²^ORCID,Tran Nhu Thi Huynh¹,Tran Thanh Giang¹²

Affiliation:

1. Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam

2. Faculty of Food Technology Nha Trang University Nha Trang Vietnam

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17084

Reference47 articles.

1. Extraction of Alkaloids Using Ultrasound from Pulp and By-Products of Soursop Fruit (Annona muricata L.)

2. Estimation of total alkaloid in Chitrakadivati by UV-Spectrophotometer

3. Optimization of saponins, phenolics, and antioxidants extracted from fenugreek seeds using microwave-assisted extraction and response surface methodology as an optimizing tool

4. Techniques for extraction of bioactive compounds from plant materials: A review

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1. Utilization of cocoa Pod Husk (Theobroma cacao L.) for Production of Microencapsulated Powder Rich in Alkaloids;Waste and Biomass Valorization;2024-08-17

2. Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review;Food Science and Biotechnology;2023-06-23