A study on maillard reaction and its products during processing of red ginseng

Zhongguo Zhongyao Zazhi

Volumn 24, Issue 5, 1999, Pages 274-278

  Li, Xianggao ^a   Zheng, Yinan ^a   Liu, Moxiang ^a   Zhang, Liling ^a  

^a JILIN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Argininyl fructosyl glucoside; Maillard Reaction; Maltol; Processing of ginseng; Red ginseng

Indexed keywords

ARGININE; GLUCOSIDE; MALTOL; PYRONE DERIVATIVE;

ARTICLE; CHEMISTRY; GINSENG; GLYCATION; HEAT; MEDICINAL PLANT; PHARMACEUTICS; PLANT ROOT;

ARGININE; GLUCOSIDES; HEAT; MAILLARD REACTION; PANAX; PLANT ROOTS; PLANTS, MEDICINAL; PYRONES; TECHNOLOGY, PHARMACEUTICAL;

EID: 23144436401     PISSN: 10015302     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. The Ginseng Review, 1983,1(1):21
2. Han B H, Park M and Han Y N. Program of the 31 st Annual Convention of the Pharmaceutical Society of Korea, 1982. 58
3. Grassell J G et al. Atlas of Spectral Data and Pysical Constants for Organic Compounds, and ed Vol IV United States: CRC Press Inc, 1975.4225
4. Masaru H. Quantitative Analysis of Maltol in Flavoring. Nippon Shoyu Kenkyusho Zasshi, 1982,8(27):75
5. Jong Dae Park. Recent Studies on the Chemical Constituents of Korean Ginseng. Korean J Ginseng Sci, 1995,20(4):406