Effects of superfine grinding on the physicochemical properties, antioxidant capacity, and hygroscopicity of <i>Rosa rugosa</i> cv. Plena powders-Reference-Cited by-同舟云学术

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Effects of superfine grinding on the physicochemical properties, antioxidant capacity, and hygroscopicity of Rosa rugosa cv. Plena powders

Published:2022-01-24 Issue:10 Volume:102 Page:4192-4199
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Qiu Liqing¹²,Zhang Min¹³^ORCID,Xu Baoguo⁴,Wang Bin⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi China

3. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi China

4. School of Food and Biological Engineering Jiangsu University Zhenjiang China

5. Shandong Huamei Biology Science & Technology Co., Ltd. Pingyin China

Funder

Government of Jiangsu Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11768

Reference49 articles.

1. Transcriptome-sequencing analyses reveal putative genes related to flower color variation in Chinese Rosa rugosa

2. Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower)

3. Eating flowers? Exploring attitudes and consumers' representation of edible flowers

4. Effect of anti-histone acetyltransferase activity from Rosa rugosa Thunb. (Rosaceae) extracts on androgen receptor-mediated transcriptional regulation

5. Edible flowers. Benefits and risks pertaining to their consumption

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