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Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods.
Chumroenphat, Theeraphan; Somboonwatthanakul, Issaraporn; Saensouk, Surapon; Siriamornpun, Sirithon.
Afiliação
  • Chumroenphat T; Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand.
  • Somboonwatthanakul I; Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand.
  • Saensouk S; Plant and Invertebrate Taxonomy and Its Applications Unit Group, WalaiRukhavej Botanical Research Institute, Mahasarakham University, Kantarawichai District, Mahasarakham 44150, Thailand.
  • Siriamornpun S; Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand. Electronic address: sirithons@hotmail.com.
Food Chem ; 339: 128121, 2021 Mar 01.
Article em En | MEDLINE | ID: mdl-33152891

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Curcuma / Diarileptanoides / Liofilização Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Tailândia País de publicação: Reino Unido

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Curcuma / Diarileptanoides / Liofilização Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Tailândia País de publicação: Reino Unido