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Aroma-Active Components in Fermented Bamboo Shoots
Journal of Agricultural and Food Chemistry, 2001Bamboo shoots (Phyllostachys pubescens) were fermented and prepared in a traditional Taiwanese manner. Static and dynamic headspace extractions of volatile compounds were conducted by solid phase microextraction (SPME) and by cryogenic focusing purge and trap, respectively.
Shih-Guei, Fu +2 more
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Uncovering Taxiphyllin in bamboo shoots: An analytical perspective
Food ChemistryBamboo shoots, a staple in Asian diets, particularly in India, China, Japan, and Southeast Asia, are valued for their rich nutrients and health benefits. However, they contain cyanogenic glycosides, primarily Taxiphyllin, posing toxicity risks if improperly consumed.
Arindam, Niyogi +4 more
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Product Development of Bamboo Shoot Chicharon
International Journal of Research and Innovation in Social ScienceThis research paper focused on developing a new plant-based chicharon made out of bamboo shoot, offering a healthier and more sustainable alternative to pork rinds chicharon. Bamboo shoots are highly nutritious, rich in fiber, vitamins, and minerals, and are widely available in Nueva Vizcaya. The study aimed to determine the appropriate ingredients and
Antonino, Pilar Khaetreen Anne F +4 more
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Bioactive Compounds in Bamboo Shoots
2020Nirmala Chongtham, Madho Singh Bisht
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