Effects of pretreatments and storage temperatureon the quality of lotus leaves-Reference-Cited by-同舟云学术

Effects of pretreatments and storage temperatureon the quality of lotus leaves

Published:2016-04 Issue:2 Volume:23 Page:155-161
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Choi Jeong-Sil,Kong Moon-Hee,Yeo Soo-Hwan,Choi Han-Seok,Jeong Seok-Tae

Funder

National Academy of Agricultural Sciences

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.2.155

Reference28 articles.

1. Lee KS Kwon YJ Lee KY 2008 Analysis of chemical composition, vitamin, mineral and antioxidative effect of the lotus leaf. J Korean Soc Food Sci Nutr 37 1622 1626 10.3746/jkfn.2008.37.12.1622

2. Lee HK Choi YM Noh DO Suh HJ 2005 Antioxidant effect of Korean traditional lotus liquor. Int J Food Sci Technol 40 709 715 10.1111/j.1365-2621.2005.00990.x

3. Kim OS Choi OJ Shim KH 2012 Effect of pretreatment on the physicochemical properties of lotus root powder. Korean J Food Preserv 19 74 80 10.11002/kjfp.2012.19.1.074

4. Yang HC Heo NC Choi KC Ahn YJ 2007 Nutritional composition of white-flowered and pink-flowered lotus in different parts. Korean J Food Sci Technol 39 14 19

5. Park BH Kim SD Jeon ER Cho HS 2012 Quality characteristics and volatile flavor components of cooked rice, Yenipsambab, with lotus leaf powder. J Korean Soc Food Cult 27 374 382 10.7318/kjfc/2012.27.4.374

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