Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products

Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products

High hydrostatic pressure (HHP) is an attractive method for food preservation due to resulting improvements in the quality characteristics of foods, in addition to microbial inactivation. This study aimed at improving the nutraceutical potential of red ginseng (Panax ginseng C.A. Meyer). HHP treatme...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Quality assurance and safety of crops & food 2015-04, Vol.7 (4), p.493-500
Hauptverfasser: Lee, D, Ghafoor, K, Moon, S, Kim, S.H, Kim, S, Chun, H, Park, J
Format: Artikel
Sprache:eng
Schlagworte:
Functional foods & nutraceuticals
Oxidation
Research-Article
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:High hydrostatic pressure (HHP) is an attractive method for food preservation due to resulting improvements in the quality characteristics of foods, in addition to microbial inactivation. This study aimed at improving the nutraceutical potential of red ginseng (Panax ginseng C.A. Meyer). HHP treatment of 600 MPa for 1 min at room temperature in conjunction with conventional steaming and drying processes during red ginseng manufacture significantly (P
ISSN:1757-8361
1757-837X
DOI:10.3920/QAS2014.0416