Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of <i>Curcuma longa</i> L. (Turmeric)
<i>Curcuma longa</i> L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turme...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-10-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/8/11/506 |