Food chemistryAntioxidantsPlant ExtractsTasteFlavoring AgentsHumans
Restoration and enhancement of canned bamboo shoots flavor: Synergistic effects of reduced sterilization intensity, natural extracts, pH optimization and antioxidants.
Zhiwei Li, Quanyang Geng, Yong Cheng, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Jie Chen, Benu Adhikari, Zhiyong He
Published: 202610.1016/j.foodchem.2025.147308
Abstract
This study developed a combined strategy to mitigate flavor loss in canned bamboo shoots caused high-temperature sterilization. The approach involved reducing sterilization intensity, adding rice dumpling leaf extract (RDLE) (derived from the leaves…
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