Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata

Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata

BackgroundPueraria lobata has a long edible history owing to its special physiological activities. However, research on the processing methods for P. lobata is limited.MethodsIn this study, a more suitable boiling process was established by optimizing the heating method, solvent selection, and diffe...

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Bibliographic Details
Main Authors:	Mao-Cheng Tang, Xin-Ying Song, Wei Huang, Xiang-Yang Lu, Chong Wang, Hu-Hu Liu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-06-01
Series:	Frontiers in Nutrition
Subjects:	Pueraria lobata boiling process frying processes heavy metals food-medicine homology
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1605521/full
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