Evidence map›Paper›PMID 36908344›Full record

ArticleJournal of food science and technology2023

Efficient thermal treatment of radish (

Min Yang, Chih-Yao Hou, Ming-Ching Lin, Chao-Kai Chang, Anil Kumar Patel, Cheng-Di Dong, Yi-An Chen, Jung-Tsung Wu, Chang-Wei Hsieh

Open access · greenAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
0.8field-weighted citation impact, top 34% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed, 11 citations in OpenAlex.

  1. Article
  2. Article
  3. Review
  4. Enhancing Bioactive Saponin Content ofMolecules (Basel, Switzerland) · 2022
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors at 5 institutions in 2 countries.

Min Yang *Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan.
Chih-Yao Hou *Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan.
Ming-Ching LinDivision of Endocrinology and Metabolism, Department of Internal Medicine, Taichung Veterans General Hospital, No. 1650 Taiwan Boulevard, Section 4, Taichung, 40705 Taiwan.
Chao-Kai ChangDepartment of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan.
Anil Kumar PatelDepartment of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan.
Cheng-Di DongDepartment of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan.
Yi-An ChenCollege of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, 515 Taiwan.
Jung-Tsung WuCollege of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, 515 Taiwan.
Chang-Wei HsiehDepartment of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan.ORCID 0000-0001-5094-5801
National Chung Hsing University · TWDayeh University · TWNational Kaohsiung Marine University · TWTaichung Veterans General Hospital · TWUniversity of Science and Technology · YE

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal processing evaluated to retain the maximum phenols level in the radish while processed at temperatures of 70 °C, 80 °C and 90 °C for 30 days. In this study, the bioactive compounds and antioxidant activity of thermal processing radish (TPR) were evaluated and compared with commercial products of OPR. Results showed the best condition of thermal processing, 80°C for 30 days, could increase the values of phenols, flavonoids and antioxidant activity that were 2.27, 2.74 and 2.89 times, respectively. When comparing the thermally processed radish or TPR with OPR, TPR has a higher content of phenols and flavonoids, indicating that the thermal processing was effective to increase the content of functional compounds in radish and significantly improved its nutritional values.

Indexed as

Antioxidant propertiesFlavonoidsOld preserved radishPhenolsThermal processing radish

Identifiers

PMID36908344
PMCPMC9998766
OpenAlexW4224214746

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.