Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta
Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, 5 min) maceration...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2025-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_46204_5db90ab67b4f4f49a8b5f1f46cafa247.pdf |
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