Effects of air temperature on the physicochemical properties and flavor compounds of roasted red ginseng lateral roots in a jet impingement fluidized bed roaster
Author:
Funder
Ministry of Agriculture Food and Rural Affairs
Publisher
Elsevier BV
Subject
Food Science
Reference63 articles.
1. The effect of roasting on the texture of walnuts;AgnieszkaKita;Acta Agrophysica,2006
2. Chemical conversion of ginsenosides in puffed red ginseng;An;LWT-Food Science and Technology,2011
3. Novel hybridized infrared-hot air method for roasting of peanut kernels;Bagheri;Innovative Food Science & Emerging Technologies,2016
4. A literature update elucidating production of Panax ginsenosides with a special focus on strategies enriching the anti-neoplastic minor ginsenosides in ginseng preparations;Biswas;Applied Microbiology and Biotechnology,2017
5. Effect of compound K, a metabolite of ginseng saponin, combined with γ-ray radiation in human lung cancer cells in vitro and in vivo;Chae;Journal of Agricultural and Food Chemistry,2009
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder;Food Science and Preservation;2024-02
2. Minimum Velocity of Impingement Fluidization for Parachute-Shaped Vegetables;Sustainability;2022-04-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3