English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was carried out to investigate the effects of the extrusion process on the change of components in ginseng. The extraction yields from ginseng by distilled water extraction were highest in the extruded ginsengs, whereas it was lowest in the white ginseng. The contents of crude saponin were highest in the extruded ginseng, and they increased as the extrusion temperature was raised. The total contents of 11 kinds of ginsenosides increased in the order of red, white and extruded ginsengs. In particular, red ginseng showed higher contents of Rg1, Rg3 and Rb2, whereas Re was highest in white ginseng. In addition, the contents of Rg2, Rh1, Rh2 and Rg3 in the extruded white ginseng became higher. Free sugar contents were greatest in red ginseng. However, they were lowest in the extruded ginseng. White ginseng had a greater L value, whereas extruded ginseng demonstrated higher a and b values. In conclusion, the extraction yields, the contents of saponin, and ginsenoside-Rg2, Rh1, Rh2 and Rg3 were increased through the extrusion process.

Effect of Extrusion Process on the Change of Components in Ginseng