Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts-Reference-Cited by-同舟云学术

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Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts

Published:2015-09-08 Issue:12 Volume:50 Page:2664-2671
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chang Yoon Hyuk¹,Kwak Han Sub²,Yoo Byoungseung³,Lee Youngseung²

Affiliation:

1. Department of Food and Nutrition; Kyung Hee University; Seoul 130-701 Korea

2. Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea

3. Department of Food Science and Biotechnology; Dongguk University; Goyang-si 410-820 Korea

Funder

Technology Commercialization Support Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference35 articles.

1. Effects of extrusion process variables on extractable ginsenosides in wheat-ginseng extrudates;Chang;Journal of Agricultural and Food Chemistry,2009a

2. Extraction of ginsenosides from a blend of wheat flour and ginseng powder;Chang;Food Chemistry,2009b

Cited by 3 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. Effects of immersion in fermented tea liquid and steam treatments on physicochemical properties and ginsenoside profiles of Korean ginseng;Journal of Food Processing and Preservation;2020-11-18

2. Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang );Journal of Sensory Studies;2017-08-10

3. Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread;Journal of Texture Studies;2016-07-05

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