Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder-Reference-Cited by-同舟云学术

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Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder

Published:2017-12-31 Issue:6 Volume:32 Page:521-530
ISSN:1229-1153
Container-title:Journal of Food Hygiene and Safety
language:
Short-container-title:J. Fd Hyg. Safety

Author:

Chong Hee Sun,Kim Su Yeon,Cho Sung Ryun,Park Hyeon Il,Baek Ji Eun,Kuk Ji Su,Suh Hee-Jae

Publisher

The Korean Society of Food Hygiene and Safety

Subject

General Engineering,Energy Engineering and Power Technology

Cited by 12 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. Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties;Food Reviews International;2024-05-22

2. Black beans (Glycine max (L.) Merrill) included in a multi-grain rice reduce total cholesterol and enhance antioxidant capacity in high-fat diet-induced obese mice;Food Science and Biotechnology;2024-02-22

3. Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder;Food Science and Preservation;2024-02

4. Nutritional Functionality and Quality Characteristics of Muffins Supplemented with Tenebrio molitor Linne (Mealworm) Powder;Journal of the Korean Society of Food Science and Nutrition;2023-09-30

5. Anti-skinaging effects of Gryllus bimaculatus on ERM-CZ100-exposed human diploid fibroblasts;Journal of Nutrition and Health;2023

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