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Optimisation of hydrophilic antioxidant extraction fromHizikiafusiformisby integrating treatments of enzymes, heat and pH control

  • Published:2008-04 Issue:4 Volume:43 Page:587-596
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

Siriwardhana Nalin,Kim Kil-Nam,Lee Ki-Wan,Kim Soo-Hyun,Ha Jin-Hwan,Song Choon Bok,Lee Joon-Bak,Jeon You-Jin

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference38 articles.

1. Free radical scavenging activity of enzymatic extracts from brown seaweed Scytosiphon lomentaria by electron spin resonance spectrometry;Ahn;Food Research International,2004

2. Nutrition and health aspects of free radicals and antioxidants;Aruoma;Food Chemistry and Toxicology,1994

3. Potential antioxidant activity of marine red alga Grateloupia filicina extracts;Athukorala;Journal of Food Lipids,2003

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Food Science Technology (London),1995

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