Effects of high hydrostatic pressure on structure and colour of red ginseng (Panax ginseng)

Journal of the Science of Food and Agriculture

Volumn 92, Issue 15, 2012, Pages 2975-2982

  Ghafoor, Kashif ^a   Kim, Sun Ok ^b   Lee, Dong Un ^c   Seong, Kijun ^b   Park, Jiyong ^b  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

^b Yonsei University   (South Korea)

^c Chung Ang University   (South Korea)

Author keywords

Colour; Free amino acids; High hydrostatic pressure; Histological properties; Red ginseng; Reducing sugars

Indexed keywords

AMINO ACID; CARBOHYDRATE;

ARTICLE; CHEMISTRY; COLOR; DESICCATION; FOOD HANDLING; GLYCATION; HEAT; HYDROSTATIC PRESSURE; METHODOLOGY; PANAX; PLANT ROOT; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

AMINO ACIDS; CARBOHYDRATES; COLOR; DESICCATION; FOOD HANDLING; HOT TEMPERATURE; HYDROSTATIC PRESSURE; MAILLARD REACTION; MICROSCOPY, ELECTRON, SCANNING; PANAX; PLANT ROOTS;

PANAX GINSENG;

EID: 84867894245     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5710     Document Type: Article

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