Changes in ginsenosides and antioxidant activity of Korean ginseng (Panax ginseng C.A. Meyer) with heating temperature and pressure

Food Science and Biotechnology

Volumn 19, Issue 4, 2010, Pages 941-949

  Hwang, In Guk ^a   Kim, Hyun Young ^a   Joung, Eun Mi ^a   Woo, Koan Sik ^b   Jeong, Jae Hyun ^c   Yu, Kwang Won ^c   Lee, Junsoo ^a   Jeong, Heon Sang ^a  

^a Chungbuk National University   (South Korea)

^b National Institute of Crop Science   (South Korea)

^c Chungju National University   (South Korea)

Author keywords

Antioxidant activity; Ginsenoside; Heating temperature; Pressure; Soaking solvent

Indexed keywords

ANTIOXIDANT ACTIVITIES; GINSENOSIDES; HEATING TEMPERATURE; HEATING TEMPERATURES; PANAX GINSENG; PHENOLIC COMPOUNDS; RADICAL SCAVENGING ACTIVITY; SOAKING SOLVENT; THERMAL PROCESSING;

ETHANOL; HEATING; ORGANIC SOLVENTS; PHENOLS; RAPID THERMAL ANNEALING; SOLVENTS;

PHARMACODYNAMICS;

PANAX GINSENG;

EID: 79957630088     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0132-9     Document Type: Article

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