Effects of Various Packaging Materials on the Quality of Heat Treated Lotus Roots during Storage
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201205740752385.pdf
Reference33 articles.
1. Effect of Pretreatments on the Physicochemical Properties of Lotus Root Powder
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1. Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions;Korean Journal of Food Preservation;2021-06
2. Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials;Korean Journal of Food Preservation;2015-10
3. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root;Journal of Food Science;2015-04-28
4. Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts;Korean Journal of Food Preservation;2014-04
5. Analysis of browning degree on fresh-cut lotus root (Nelumbo nucifera G.) using image analysis;Korean Journal of Food Preservation;2013-12-30
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