Quality Characteristics of Konjac Jelly Supplemented with Hardy Kiwi (Actinidia arguta) Powder-Reference-Cited by-同舟云学术

Quality Characteristics of Konjac Jelly Supplemented with Hardy Kiwi (Actinidia arguta) Powder

Published:2022-06-30 Issue:3 Volume:32 Page:181-189
ISSN:1225-6781
Container-title:Journal of the East Asian Society of Dietary Life
language:en
Short-container-title:easdl

Author:

Kim Myung-Hyun^ORCID

Publisher

The East Asian Society of Dietary Life

Subject

General Medicine

Reference45 articles.

1. Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity

2. Antioxidant and Anti-Inflammatory Effects of Various Cultivars of Kiwi Berry (Actinidia arguta) on Lipopolysaccharide-Stimulated RAW 264.7 Cells

3. Bae SK, Kim MR (2002) Effects of sodium metabisulfite and adipic acid on browning of garlic juice concentrate during storage. Korean J Food Cook Sci 18(1): 73-80.

4. Antioxidant Determinations by the Use of a Stable Free Radical

5. Cho Y, Choi MY (2009) Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cook Sci 25(2): 134-142.

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