Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic-assisted extraction and response surface methodology.
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| Title: | Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic-assisted extraction and response surface methodology. |
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| Authors: | Win HH; School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand., Teethaisong Y; Department of Medical Sciences, Faculty of Allied Health Sciences, Burapha University, Chon Buri, Thailand., Ketudat-Cairns JR; Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, Nakhon Ratchasima, Thailand.; School of Chemistry, Institute of Science and, Suranaree University of Technology, Nakhon Ratchasima, Thailand., Ketudat-Cairns M; School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand.; Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, Nakhon Ratchasima, Thailand. |
| Source: | Journal of food science [J Food Sci] 2025 Jan; Vol. 90 (1), pp. e17624. Date of Electronic Publication: 2024 Dec 28. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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