Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix

BACKGROUND: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. METHODS: Bulk oils were heated at 60...

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Vydáno v:J Ginseng Res
Hlavní autoři: Lee, Sang-Jun, Oh, Sumi, Kim, Mi-Ja, Sim, Gun-Sub, Moon, Tae Wha, Lee, JaeHwan
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2018
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6026360/
https://ncbi.nlm.nih.gov/pubmed/29983613
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jgr.2017.04.002
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