Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation-Reference-Cited by-同舟云学术

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Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation

Published:2013-04 Issue:1 Volume:51 Page:393-396
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kang Hye-Jin,Kim Sung-Jin,You Young-Sun,Lacroix Monique,Han Jaejoon

Funder

National Research Foundation of Korea (NRF)

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Candy technology;Alikonis,1979

2. Natural edible coating has excellent moisture and grease barrier properties;Andres;Food Processing,1984

3. Official methods of analysis of association of official chemists;AOAC,1995

4. Protein oxidation in aging, disease and oxidative stress;Berlett;Journal of Biological Chemistry,1997

5. Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier;Biquet;Journal of Food Science,1988

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