Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

Author:

Choi Ji-YoungORCID,Park Junghoon,Kim Jiyoon,Kim Jungsoo,Jeong Saeul,Kim Minhyun,Park Sanghyeok,Moon Kwang-DeogORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference54 articles.

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2. Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM. Study on the chemical composition of lotus root and functional evaluation of fermented lotus root drink. J Korean Soc Food Cult, 23, 222-227 (2008)

3. Benvenuti S, Pellati F, Melegari M, Bertelli D. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of rubus, ribes, and aronia. J Food Sci, 69, 164-169 (2004) 10.1111/j.1365-2621.2004.tb13352.x

4. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 (1958) 10.1038/1811199a0

5. Cha JY, Cho YS. Effect of potato polyphenolics on lipid peroxidation in rats. J Korean Soc Food Sci Nutr, 28, 1131-1136 (1999)

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