Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Lee, Sang Jun ^a,b   Moon, Tae Wha ^a   Lee, JaeHwan ^c  

^a Seoul National University   (South Korea)

^b Chungkang College of Cultural Industries   (South Korea)

^c Seoul National University of Science and Technology   (South Korea)

Author keywords

2 furanmethanol; Explosive puffing; Maltol; Microstructures; Red ginseng; Volatiles

Indexed keywords

FURAN; FURAN DERIVATIVE; MALTOL; PYRONE DERIVATIVE;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; GINSENG; MASS FRAGMENTOGRAPHY; METHODOLOGY; SCANNING ELECTRON MICROSCOPY; SOLID PHASE MICROEXTRACTION; ULTRASTRUCTURE; VOLATILIZATION;

FOOD ANALYSIS; FOOD HANDLING; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MICROSCOPY, ELECTRON, SCANNING; PANAX; PYRONES; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

NEPTUNIA; PANAX GINSENG;

EID: 77953889587     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01461.x     Document Type: Article

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