Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching-Reference-Cited by-同舟云学术

Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching

Published:2003-10 Issue:1 Volume:83 Page:69-74
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Song Jae-Yeun,An Gil-Hwan,Kim Chul-Jai

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Kinetics of thermal softening of six legumes during cooking;Anzaldua-Morales;Journal of Food Science,1996

2. Official methods of analysis,1995

3. Ascorbic acid and β-carotene in soybeans as influenced by maturity, sprouting, processing and storage;Bates;Proceedings of Florida State Horticultural Society,1975

4. Amino acids, peptides, and proteins;Cheftel,1985

5. The effect of an individual quick blanching method on ascorbic acid retention in selected vegetable;Cumming;J. Food Process Preserv.,1981

Cited by 75 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutraceutical and Pharmacological Benefits of Some Leguminous Plants of North‐Western Himalaya;Legume Science;2024-08-04

2. Efficacy of blanching in removing bitter aftertaste, nutrient retention, and saponins of Asparagus racemosus (Willd.) root powder;Annals of Phytomedicine An International Journal;2024-07

3. The nutrient, color and antioxidant capacity of asparagus (Asparagus officinalis L.) root tea after blanching [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2024-06-30

4. Genetic analysis and QTL mapping of seed hardness trait in a soybean (Glycine max) recombinant inbred line (RIL) population;Gene;2024-05

5. Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation;Packaging Technology and Science;2024-03-20