Enhanced Antioxidant Capacity of Puffed Turmeric (<i>Curcuma longa</i> L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds.

Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds.

Choi, Yohan; Kim, Wooki; Lee, Joo-Sung; Youn, So Jung; Lee, Hyungjae; Baik, Moo-Yeol.

Affiliation

Choi Y; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Korea.
Kim W; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Korea.
Lee JS; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Korea.
Youn SJ; Department of Food Engineering, Dankook University, Cheonan 31116, Korea.
Lee H; Department of Food Engineering, Dankook University, Cheonan 31116, Korea.
Baik MY; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Korea.

Foods ; 9(11)2020 Nov 18.

Article in En | MEDLINE | ID: mdl-33218182