Electron beam irradiation improves shelf lives of Korean ginseng (Panax ginseng C.A. Meyer) and red ginseng

Journal of Food Science

Volumn 72, Issue 4, 2007, Pages

  Jin, Y ^a   Shin, H ^a   Song, K B ^a  

^a Chungnam National University   (South Korea)

Author keywords

Electron beam; Irradiation; Korean ginseng; Quality; Red ginseng

Indexed keywords

LIPID; PIGMENT; SAPONIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADULT; ARTICLE; BACTERIAL COUNT; CHEMISTRY; EVALUATION; FEMALE; FOOD CONTROL; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; GINSENG; HUMAN; MALE; METHODOLOGY; MICROBIOLOGY; ODOR; OXIDATION REDUCTION REACTION; RADIATION DOSE; RADIATION EXPOSURE; TASTE; THIN LAYER CHROMATOGRAPHY; VACUUM;

ADULT; CHROMATOGRAPHY, THIN LAYER; COLONY COUNT, MICROBIAL; FEMALE; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LIPIDS; MALE; ODORS; OXIDATION-REDUCTION; PANAX; PIGMENTS, BIOLOGICAL; RADIATION DOSAGE; SAPONINS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VACUUM;

BACTERIA (MICROORGANISMS); PANAX GINSENG;

EID: 34248175824     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00334.x     Document Type: Article

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