Optimization of phytochemicals production from the ginseng by-products using pressurized hot water: Experimental and dynamic modelling-Reference-Cited by-同舟云学术

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Optimization of phytochemicals production from the ginseng by-products using pressurized hot water: Experimental and dynamic modelling

Published:2016-09 Issue: Volume:113 Page:141-151
ISSN:1369-703X
Container-title:Biochemical Engineering Journal
language:en
Short-container-title:Biochemical Engineering Journal

Author:

Saravana Periaswamy Sivagnanam,Getachew Adane Tilahun^ORCID,Ahmed Raju,Cho Yeon-Jin,Lee Yang-Bong,Chun Byung-Soo

Funder

Business for Cooperative R&D between Industry

Korea Small and Medium Business Administration

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference60 articles.

1. Effect of flower-buds of Panax ginseng fermented by various microorganisms on the activation of T cell immune responses;Kim;Food. Sci. Biotechnol.,2015

2. Non‐ginsenoside nicotinic activity in ginseng species;Lewis;Phytother. Res.,1999

3. Biological activities and chemistry of saponins from Panax ginseng CA Meyer;Park;Phytochem. Rev.,2005

4. Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract;Norajit;J. Food Eng.,2010

5. Cellular uptake of ginsenosides in Korean white ginseng and red ginseng and their apoptotic activities in human breast cancer cells;Lee;Planta Med.,2011

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1. Pfaffia glomerata by‐product: drying, characterisation and utilisation in cereal bars;International Journal of Food Science & Technology;2023-12-18

2. Extraction of antioxidants from agro-industrial waste;Extraction of Natural Products from Agro-Industrial Wastes;2023

3. Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity;Molecules;2022-10-11

4. Biomolecules from Vegetable Wastes;Biomolecules from Natural Sources;2022-04-22

5. Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing;Foods;2022-03-26

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