Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng-Reference-Cited by-同舟云学术

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Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng

Published:2020-11-18 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Doungtip Peerarat¹,Kim Kyung Tack²,Hong Hee‐Do²,Ju Shin Eun²,Choi Jae Woong²,Siriwoharn Thanyaporn¹,Prinyawiwatkul Witoon³^ORCID,Sriwattana Sujinda¹^ORCID

Affiliation:

1. Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand

2. Division of Strategic Food Technology Korea Food Research Institute Gyeonggi‐do Republic of Korea

3. School of Nutrition and Food Sciences Louisiana State University, Agricultural Center Baton Rouge LA USA

Funder

Thailand Research Fund

Korea Food Research Institute

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15050

Reference56 articles.

1. Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)

2. Functional role of ginseng-derived compounds in cancer

3. Chemical conversion of ginsenosides in puffed red ginseng

4. Effect of extraction temperatures on tannin content and antioxidant activity of Quercus infectoria (Manjakani)

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