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Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology.

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Title: Optimization of extraction time and temperature on antioxidant activity of Schizophyllum commune aqueous extract using response surface methodology.
Authors: Yim HS; Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia ; School of Food Science & Nutrition, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia., Chye FY; School of Food Science & Nutrition, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia., Rao V; Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia., Low JY; Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia., Matanjun P; School of Food Science & Nutrition, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia., How SE; School of Science & Technology, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia., Ho CW; Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia.
Source: Journal of food science and technology [J Food Sci Technol] 2013 Apr; Vol. 50 (2), pp. 275-83. Date of Electronic Publication: 2011 Apr 08.
Publication Type: Journal Article
Journal Info: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:0022-1155
DOI:10.1007/s13197-011-0349-5