Effect of pulsed light on curcumin chemical stability and antioxidant capacity

Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of light) can affect the chemical stability and antioxid...

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Detalles Bibliográficos
Autores principales: Zhang, Huiying Amelie, Pratap-Singh, Anubhav, Kitts, David D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10473471/
https://www.ncbi.nlm.nih.gov/pubmed/37656767
http://dx.doi.org/10.1371/journal.pone.0291000

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10473471/
https://www.ncbi.nlm.nih.gov/pubmed/37656767
http://dx.doi.org/10.1371/journal.pone.0291000

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