Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process

Author:

Kim Su CheolORCID,Kang Young Min,Seong Jin A,Lee Hee Yul,Cho Du Yong,Joo Ok Soo,Lee Jin Hwan,Cho Kye ManORCID

Funder

Gyeongnam National University of Science and Technology

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference29 articles.

1. Ahn MJ, Yuk HJ, Lee HY, Hwang CE, Jeong YS, Hong SY, Kwon OK, Kang SS, Kim HR, Park DS, Cho KM. Effect of the enhanced biological activities and reduced bitter taste of bitter melon (Momordica charantia L.) by roasting. J Agric Life Sci, 49, 107-119 (2015) 10.14397/jals.2015.49.2.107

2. Cho KM, Hwang CE, Joo OS. Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. Korean J Food Preserv, 24, 125-133 (2017) 10.11002/kjfp.2017.24.1.125

3. Cho KM, Joo OS. Enhances antioxidant effect of purple sweet potato by roasting. Korean J Food Preserv, 19, 735-743 (2012) 10.11002/kjfp.2012.19.5.735

4. Choi JS, Kim HY, Seo WT, Lee JH, Cho KM. Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents. Food Sci Biotechnol, 21, 19-26 (2012) 10.1007/s10068-012-0003-7

5. Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243 (1912) 10.1016/S0021-9258(18)88697-5

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