Effect ofMoringa oleiferaLeaf on Antioxidant and Quality Characteristics of the Korean Traditional Rice Cake Sulgidduk-Reference-Cited by-同舟云学术

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Effect ofMoringa oleiferaLeaf on Antioxidant and Quality Characteristics of the Korean Traditional Rice Cake Sulgidduk

Published:2016-06-07 Issue:2 Volume:41 Page:e12820
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Choi Eun-Ju¹,Kim Eun-Kyung²³

Affiliation:

1. Division of Sport Science; Konkuk University; Chungju 380-701 Republic of Korea

2. Division of Food Bio Science; Konkuk University; Chungju 380-701 Republic of Korea

3. Korea Nokyong Research Center, Konkuk University; Chungju 380-701 Republic of Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12820/fullpdf

Reference57 articles.

1. Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan;Anwar;J. Agric. Food. Chem.,2003

2. Interprovenance variation in the composition of Moringa oleifera oilseeds from Pakistan;Anwar;J. Am. Oil Chem. Soc.,2005

3. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chem.,2001

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Anal. Biochem.,1996

Cited by 4 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. Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder;Current Research in Nutrition and Food Science Journal;2024-08-30

2. Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun;Food Bioscience;2024-02

3. Fermentation of algal biomass for its nutritional value: perspectives and revolutions in the food industry;Environmental Technology Reviews;2023-12-16

4. Superfine grinding affects physicochemical, thermal and structural properties of Moringa Oleifera leaf powders;Industrial Crops and Products;2020-09

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