Feasibility of using kimchi by-products as a source of functional ingredients-Reference-Cited by-同舟云学术

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Feasibility of using kimchi by-products as a source of functional ingredients

Published:2016-10-13 Issue:6 Volume:59 Page:799-806
ISSN:2468-0834
Container-title:Applied Biological Chemistry
language:en
Short-container-title:Appl Biol Chem

Author:

Lee Jo-Won,Kim Bo-Ra,Heo Yena,Bae Gui-Seck,Chang Moon Baek,Moon BoKyung

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s13765-016-0227-y.pdf

Reference35 articles.

1. AACC (2000) Approved method of American Association of Cereal Chemists. The American Association of Cereal Chemists, Houston

2. Andercon RA (1982) Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem 59:265–269

3. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-J Food Sci Technol 28:25–30

4. Choi MH, Park YH (2003) Production of yeast biomass using waste Chinese cabbage. Biomass Bioenergy 25:221–226

5. Domínguez-Perles R, Martínez-Ballesta C, Carajal M, García-Viguera C, Morena DA (2010) Broccoli-derived by-products—a promising source of bioactive ingredients. J Food Sci 75:383–392

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