Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated Cordyceps militaris combined with electronic tongue and NMR

Volume: 42, Issue: 7
Published: Oct 10, 2019
Abstract
Radio frequency (RF) was applied to heat Cordyceps militaris for the purpose of quality evaluation and microorganism control. RF heating caused gradual temperature increases ranging from 59.6 to 63.8°C, resulting in good heating uniformity and uniform temperature distribution. Compared with conventional high pressure steam (HPS), RF heating resulted in significant (p < .05) higher total phenolic, flavonoids, and cordycepin contents of C....
Paper Details
Title
Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated Cordyceps militaris combined with electronic tongue and NMR
Published Date
Oct 10, 2019
Volume
42
Issue
7
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