Effect of extraction parameter on antioxidant properties of nephrolepis Biserrata (Schott) Frond (NBF) by TCMAE method

• 主要な著者: Kormin, Faridah, Khan, Muhammad, Ali, Md. Eaqub, Mohd Yunus, Rosli
• フォーマット: 論文
• 言語: English
• 出版事項: American Scientific Publishers 2017
• 主題: TP368-456 Food processing and manufacture
• オンライン･アクセス: http://eprints.uthm.edu.my/5152/1/AJ%202017%20%28285%29%20Effect%20of%20extraction%20parameter%20on%20antioxidant%20properties.pdf; http://eprints.uthm.edu.my/5152/; https://doi.org/10.1166/asl.2017.8342

This report described the effect of microwave extraction parameters, such as extraction time (0, 2, 4, 6, 8 minutes), microwave power (140, 280, 420 560 and 700 watts) and extraction temperature (50, 60, 70, 80 and 90°C) on the antioxidant properties of Nephrolepis biserrata (Sw.) Schott frond (NBF)...