Effect of Acidic Electrolysed Water and Pulsed Light Technology on the Sensory, Morphology and Bioactive Compounds of Pennywort (<i>Centella asiatica</i> L.) Leaves.

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作者： Siti-Zaharah,Rosli ^[1] ; Noranizan,Mohd Adzahan ^[2] ; Roselina,Karim ^[2] ; Nor-Khaizura,Mahmud Ab Rashid ^[3]

作者单位： Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.;Department of Healthcare and Professional, Faculty of Health & Life Sciences, Management & Science University (MSU), University Drive, Off Persiaran Olahraga, Section 13, Shah Alam 40100, Selangor, Malaysia. ^[1] Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia. ^[2] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.;Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia. ^[3]

关键词 Centella asiatica electrolysed water leafy greens minimal processing pulsed light sensory triterpene ‘ulam’

主题词积雪草属(Centella);三萜类(Triterpenes);糖苷类(Glycosides);植物叶(Plant Leaves);综合疗法(Combined Modality Therapy)

DOI 10.3390/molecules28010311

PMID 36615505

发布时间 2025-02-06

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准确一般字义偏差语意偏离译文作用小提交