Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes-Reference-Cited by-同舟云学术

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Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes

Published:2018-01-01 Issue:1 Volume:21 Page:289-300
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xu Kang¹²,Guo Mengmeng¹²,Du Jinhua¹²,Zhang Zhao’an³

Affiliation:

1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

2. Grain Process Technology Engineering Technology Center In Shandong Province, Shandong Agricultural University, Tai’an, China

3. Department of Production and Technology, Shandong Taishan Beer Company, Tai’an, China

Funder

National Natural Science Foundation of China

a project of Department of Science and Technology of Shandong Province, China:

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1454468

Reference29 articles.

1. Composition analysis and immuno-modulatory effect of okra (Abelmoschus esculentus L.) extract

2. Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

3. Okra extracts as emulsifiers for acidic emulsions

4. Engineering of acidic O/W emulsions with pectin

5. Okra extracts in pharmaceutical and food applications

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