Improved yield and antioxidant activity of essential oil from Alpinia zerumbet (Zingiberaceae) leaves by underwater shockwave pretreatment
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2020.11.003
Abstract: Abstract The aromatic perennial plant Alpinia zerumbet (Pers.) Burtt & Smith (Zingiberaceae) is widely distributed in the tropical and sub-tropical regions of Japan, from southern Kyushu to the Ryukyu Islands. Its essential oil has a… read more here.
Keywords: essential oil; antioxidant activity; underwater shockwave; shockwave pretreatment ... See more keywords
A review on underwater shockwave processing and its application in food technology.
Sign Up to like & getrecommendations! Published in 2020 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1832439
Abstract: Underwater shockwave processing (USP) is a non-thermal food processing method where a high-energy impulse is generated near a food product submerged in a liquid. The resulting shockwave transfers energy to the food, and is used… read more here.
Keywords: underwater shockwave; shockwave processing; application; technology ... See more keywords