Effect of pulsed electric field pretreatment on the fermentation characteristics of <scp> <i>Amomum villosum</i> </scp> Lour. residue: structural, physicochemical, and functional properties
The PEF pretreatment combined with microbial fermentation enhanced the functional quality of AR products, serving as a basis for the efficient and high-value development and utilization of AR, and for its application in the food industry. © 2025 Society of Chemical Industry.
Authors
- Lijuan Xu (ORCID: https://orcid.org/0000-0002-3676-4227)
- Siming Zhu (ORCID: https://orcid.org/0000-0002-6112-1493)
- Quancen Lee (ORCID: https://orcid.org/0009-0009-3385-089X)
- Di Zeng (ORCID: https://orcid.org/0009-0009-7275-9052)
- Li‐Zhi Zhang (ORCID: https://orcid.org/0000-0001-5768-2119)
- Ming Yu (ORCID: https://orcid.org/0009-0000-5372-4131)
- Kai Zhong (ORCID: https://orcid.org/0000-0002-7515-1386)
Institutions
- Kashi University (CN)
- Yangzhou University (CN)
- Guangdong Ocean University (CN)
- South China University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-05
- DOI
- https://doi.org/10.1002/jsfa.70274
- Primary Topic
- Microbial Inactivation Methods
- Type
- article
- Field-Weighted Citation Impact
- 0.00