Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments
Shortening the aging duration and enhancing the functional components of garlic present significant technical challenges that need to be addressed. Thus, this study aimed to evaluate the potential role of pulsed electric field (PEF) treatment, a novel nonthermal food processing method, in promoting...
Saved in:
Main Authors: | Chao-Kai Chang (Author), Sheng-Yen Tsai (Author), Ming-Shiun Tsai (Author), An-Ting Tu (Author), Chih-Yao Hou (Author), Kuan-Chen Cheng (Author), Wei-Lun Zhu (Author), Rizka Mulyani (Author), Chang-Wei Hsieh (Author) |
---|---|
Format: | Book |
Published: |
MDPI AG,
2024-03-01T00:00:00Z.
|
Subjects: | |
Online Access: | Connect to this object online. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Pineapple juice preservation by pulsed electric field treatment
by: Abu Yousuf, et al.
Published: (2020) -
Using pulsed dye laser to treat sebaceous hyperplasia: comparison of short and long pulse-duration pulsed dye laser
by: Sheng-Pei Wang, et al.
Published: (2017) -
Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues
by: Daniel Franco, et al.
Published: (2020) -
Effects of Nanosecond Pulsed Electric Field on Immune Checkpoint Receptors in Melanoma Cells
by: Natalia Sauer, et al.
Published: (2023) -
Purification of Immunomodulator Fraction Components of Garlic (R10) by HPLC
by: T Ghazanfari, et al.
Published: (2009)