Quality characteristics of noodle added with Aster scaber extracts solution and powder

Author:

Kim Guy-Min,Kim Hyun-Gi,Hong Ju-Yeon,Choi Young-Jun,Nam Hak-Sik,Shin Seung-Ryeul

Funder

Ministry of Knowledge Economy

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference36 articles.

1. Kim J Enhancing effect of Paeonia japonica, Houttuynia cordata, and Aster scaber extracts on the immunore activity in vivo in mice. Ph D Thesis 2003 Sookmyung Women’s University Korea

2. Yun EK Studies on the physiological functionality of Chamchwi (Aster scaber Thunb.) extract. MS Thesis 2001 Pusan National University Korea

3. Hong JY Kim KM Nam HS Shin SR Antioxidant activities of hot-water extracts from Aster scaber by cultivation and drying methods Koeran J Food Preserv 2014 21 82 90 10.11002/kjfp.2014.21.1.82

4. Lee JS Quality characteristics of wet noodles added with freeze-dried purple sweet potato powder Korean J Culinary Res 2012 18 279 292 10.20878/cshr.2012.18.5.020

5. Bong JE Antioxidative activity of Heracleum moellend orffii H. extract s and quality characteristics of Heracleum moellend orffii H. raw noodle. MS Thesis 2009 Sookmyung Women's University Korea

Cited by 2 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. 감태(Ecklonia cava) 첨가 압출면의 항산화 활성 및 품질 특성;Korean Journal of Food and Cookery Science;2023-10-31

2. Quality Characteristics of Noodles Made with the Addition of Black Carrot Powder;The Korean Journal of Community Living Science;2022-11-30

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