Color and Appearance

Lawless, Harry T.; Heymann, Hildegarde

doi:10.1007/978-1-4419-7452-5_12

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2012

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“…These treatments are frequently used in ginseng processing to increase the shelf life, and this type of dried ginseng has a typical reddish‐brown colour and is referred to as red ginseng 3. The initial judgement about the quality of a food is influenced by its visual appearance and/or physical quality 21. HHP has also been applied to improve the physical characteristics of various foods,14 while its application for microbial and enzyme inactivation has been widely investigated in different foods to increase their shelf life 21.…”

Section: Resultsmentioning

confidence: 99%

“…The initial judgement about the quality of a food is influenced by its visual appearance and/or physical quality 21. HHP has also been applied to improve the physical characteristics of various foods,14 while its application for microbial and enzyme inactivation has been widely investigated in different foods to increase their shelf life 21. The shelf life of red ginseng can also be improved using the HHP process through inactivation of microbes and quality‐deteriorating enzymes; however, in this study we focused on other valuable attributes of red ginseng relating to its physicochemical quality.…”

Section: Resultsmentioning

confidence: 99%

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