[Chang-Wei Hsieh] A Novel Physical Processing Technology for Enhancing Functional Component Formation in Edible and Medicinal Crops while Reducing Food Safety Risks
Professor Chang-Wei Hsieh and his team applied pulsed electric field (PEF) technology to enhance the functionality and flavor of aged garlic while shortening processing time. Compared with conventional methods, this approach promoted the aging process and increased the production of antioxidant components. The study was published in Antioxidants (Chang et al., 2024) and was recognized with the 21st National Innovation Award – Academic Research Innovation Award.
Article source: https://www.mdpi.com/2076-3921/13/3/374
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2026-04-10
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2026-03-27