Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices ( Panax ginseng Meyer )

Pei, Yongsheng; Li, Zhenfeng; Song, Chunfang; Li, Jing.; Song, Feihu; Zhu, Guanyu; Liu, Mingbao

doi:10.1111/jfpp.14312

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Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices ( Panax ginseng Meyer )

Author(s): Yongsheng Pei ¹ ^, ² , Zhenfeng Li ¹ ^, ² , Chunfang Song ¹ ^, ² , Jing Li ¹ ^, ² , Feihu Song ¹ ^, ² , Guanyu Zhu ¹ , Mingbao Liu ¹

Publication date Created: November 10 2019

Publication date (Electronic): November 17 2019

Journal: Journal of Food Processing and Preservation

Publisher: Wiley

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Drying kinetics of American ginseng slices in thin-layer air impingement dryer

Wang, D WANG, Wang D (2015)

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Quality and Functional Properties of Red Ginseng Prepared with Different Steaming Time and Drying Methods

K.-Y. KIM, J.-K. Shin, S.-W. Lee … (2007)

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Detection of ginsenoside in health foods by HPLC

Shen X. H., X.H. Shen, Y.P. Ren … (2003)

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Zhenfeng Li: (View ORCID Profile)

Chunfang Song: (View ORCID Profile)

Journal

Title: Journal of Food Processing and Preservation

Abbreviated Title: J Food Process Preserv

Publisher: Wiley

ISSN (Print): 0145-8892

ISSN (Electronic): 1745-4549

Publication date Created: November 10 2019

Publication date Created: January 2020

Publication date (Electronic): November 17 2019

Publication date (Print): January 2020

Volume: 44

Issue: 1

Affiliations

[1 ]School of Mechanical Engineering Jiangnan University Wuxi China

[2 ]Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China

Article

DOI: 10.1111/jfpp.14312

SO-VID: 186639d0-2a31-4a41-b335-f98778a49256

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Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices ( Panax ginseng Meyer )

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Most cited references 4

Drying kinetics of American ginseng slices in thin-layer air impingement dryer

Quality and Functional Properties of Red Ginseng Prepared with Different Steaming Time and Drying Methods

Detection of ginsenoside in health foods by HPLC

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