Optimization of <i>Eucommia Ulmoides</i> Leaves Vinegar Process to Improve the Antioxidant Activity-Reference-Cited by-同舟云学术

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Optimization of Eucommia Ulmoides Leaves Vinegar Process to Improve the Antioxidant Activity

Published:2019 Issue:2 Volume:25 Page:197-205
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Jia Chunfeng¹,Yu Wangning²,Zhang Bolin³

Affiliation:

1. College of Biotechnology and Environmental Engineering, Baoding University

2. Department of Medical Technology, College of Medicine, Affiliated Hospital, Hebei University of Engineering

3. College of Biological Sciences and Biotechnology, Beijing Forestry University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/25/2/25_197/_pdf

Reference23 articles.

1. Chen, C.X. and Chen, F.S. (2009). Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology. Food Bioprod. Process., 87, 334-340.

2. Chen, Y.P., Xu, Y.S., Cao, Y.Q., Fang, K., Xia, W.S., and Jiang, Q.X. (2017). Combined effect of microwave and steam cooking on phytochemical compounds and antioxidant activity of purple sweet potatoes. Food Sci. Technol. Research., 23, 193-201.

3. Endo, Y., Aota, T., and Tsukui, T. (2015). Antioxidant activity of alginic acid in minced pork meat. Food Sci. Technol. Research., 21, 875-878.

4. Ge, W.L., Suryoprabowo, S., Zheng, Q.K., and Kuang, H. (2017). Development of an immunochromatographic test strip for the detection of papaverine in pure ginger powder. Food Agr. Immunol., 28, 1304-1314.

5. Horiuchi, J., Kanno, T., and Kobayashi, M. (1999). New vinegar production from onions. J. Biosci. Bioeng., 88, 107-109.

Cited by 1 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 Eucommia Ulmoides Oliver Leaves Ethanol Extract on the Quality and Physiology of Postharvest Mango;2023

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