{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T06:34:29Z","timestamp":1791959669496,"version":"4.3.4"},"reference-count":26,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2021,1,7]],"date-time":"2021-01-07T00:00:00Z","timestamp":1609977600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["81372404"],"award-info":[{"award-number":["81372404"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012246","name":"Priority Academic Program Development of Jiangsu Higher Education Institutions","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012246","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      <jats:italic>Ginkgo biloba<\/jats:italic>\n                      seeds are used as a functional food across Asia. However, the presence of toxic compounds has limited their application. In this study, freeze drying, infrared drying, hot\u2010air drying and pulsed\u2010vacuum drying were used to dry\n                      <jats:italic>G. biloba<\/jats:italic>\n                      seeds. A comprehensive analysis was performed on their product quality, antioxidant activities, bioactive and toxic components.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Results showed that the drying methods had a significant influence on product quality with freeze drying being superior due to the minimal microstructural damage, followed by infrared drying and pulsed\u2010vacuum drying. Infrared\u2010dried product possessed the strongest antioxidant activities and higher bioactive compound content than hot\u2010air\u2010dried and pulsed\u2010vacuum\u2010dried product. Toxic compounds in fresh\n                      <jats:italic>G. biloba<\/jats:italic>\n                      seeds (ginkgotoxin, ginkgolic acid and cyanide) were reduced markedly by drying. Ginkgotoxin was reduced fourfold, and the contents of acrylamide, ginkgolic acid and cyanide in dried\n                      <jats:italic>G. biloba<\/jats:italic>\n                      seeds were reduced to the scope of safety. Amongst the four drying methods, infrared drying had the shortest drying time, and its product showed higher quality and bioactive compound content, and stronger antioxidant activities.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSIONS<\/jats:title>\n                    <jats:p>These findings will offer salient information for selecting a drying method during the processing of ginkgo seeds. Infrared drying could be considered as a multiple\u2010effect drying method in the processing of ginkgo seeds. \u00a9 2020 Society of Chemical Industry<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.10958","type":"journal-article","created":{"date-parts":[[2020,11,22]],"date-time":"2020-11-22T13:47:08Z","timestamp":1606052828000},"page":"3290-3297","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":75,"title":["Effect of different drying methods on product quality, bioactive and toxic components of\n                    <scp>\n                      <i>Ginkgo biloba<\/i>\n                    <\/scp>\n                    L. seed"],"prefix":"10.1002","volume":"101","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0900-3027","authenticated-orcid":false,"given":"Isaac Duah","family":"Boateng","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University  Zhenjiang 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