Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree-Reference-Cited by-同舟云学术

Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree

Published:2015-06 Issue:3 Volume:22 Page:408-420
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Ahna,Kang Sung-Won,Heo Ho-Jin,Chun Ji-Yeon,Choi Sung-Gil

Funder

Korea Forest Service

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.3.408

Reference79 articles.

1. Park YK Jang YS Lee MH Kwon OW Comparison of antioxidant capacity and nutritional composition of three cultivars of Actinidia arguta J Korean For Soc 2007 96 580 584

2. Hassal AK Pringle GJ Macrae EA Development, maturation, and postharvest responses of Actinidia arguta (Sieb. et Zucc.) Planch, ex Miq. fruit N Z J Crop Hort Sci 1998 26 95 108 10.1080/01140671.1998.9514046

3. Matich AJ Young H Allen JM Wang MY Fielder S McNeilage MA MacRae EA Actinidia arguta : volatile compounds in fruit and flowers Phytochem 2003 63 285 301 10.1016/s0031-9422(03)00142-0

4. Williams MH Boyd LM McNeilage MA MacRae EA Ferguson AR Beatson RA Martin PJ Development and commercialization of 'baby kiwi' (Actinidia arguta Planch) Acta Hort 2003 610 81 86 10.17660/actahortic.2003.610.8

5. Okamoto G Goto S Juice constituents in Actinidia arguta fruit produced in Shinjo, Okayama Sci Rep Fac Agric Okayama Univ. Okayama. Japan 2005 94 9 13

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