Quantitative Changes of Flavonol Glycosides from Pine Needles by Cultivar, Harvest Season, and Thermal Process-Reference-Cited by-同舟云学术

Quantitative Changes of Flavonol Glycosides from Pine Needles by Cultivar, Harvest Season, and Thermal Process

Published:2021-03-31 Issue:1 Volume:26 Page:100-108
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Jeon Young-Hee¹^ORCID,Seo Jeong-Eun¹^ORCID,Kim Ju-Hee¹^ORCID,Lee Yu-Jin²,Choi Sang-Won¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Daegu Catholic University, Gyeongbuk 38430, Korea

2. Uljin Agricultural Technology Center, Gyeongbuk 36339, Korea

Funder

Uljingun Agricultural Technological Center

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/PNF2/2021/026/PNF026-01-12.pdf

Reference38 articles.

1. Ashraf S, Saeed SMG, Sayeed SA, Ali R. Impact of microwave treat-ment on the functionality of cereals and legumes. Int J Agric Biol. 2012. 14:356-370.

2. Choi MY, Choi EJ, Lee E, Rhim TJ, Cha BC, Park HJ. Antimicro-bial activities of pine needle (Pinus densiflora Seib et Zucc.) extract. Kor J Appl Microbiol Biotechnol. 1997. 25:293-297.

3. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

4. Processed Sweet Corn Has Higher Antioxidant Activity

5. Effect of Variety, Processing, and Storage on the Flavonoid Glycoside Content and Composition of Lettuce and Endive

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