Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot-Reference-Cited by-同舟云学术

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Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot

Published:2014-12-31 Issue:12 Volume:43 Page:1881-1888
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Kwang-Il,Hwang In-Guk,Yoo Seon-Mi,Min Sang-Gi,Choi Mi-Jung

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201402148669589.pdf

Reference19 articles.

1. Change of Antioxidant Activities in Carrots (Daucus carota var. sativa) with Enzyme Treatment

2. Effect of Blanching on Textural Properties of Refrigerated and Reheated Vegetables

3. Quality Characteristics of Vegetables by Different Steam Treatments

Cited by 12 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. 블랜칭 조건에 따른 감자의 영양소 보존률과 갈변도 변화;Korean Journal of Food and Cookery Science;2023-12-31

2. Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis);Korean Journal of Food Preservation;2023-12

3. Comparison of the Physicochemical Properties of Hot-Air-Dried Potatoes and Burdock according to the Pretreatment Process;Journal of the Korean Society of Food Science and Nutrition;2023-11-30

4. Total polyphenol and ferulic acid analysis of a new variety of corn, Bandiburichodang, according to steaming time and roasting temperature;Journal of Applied Biological Chemistry;2023-07-18

5. Effect of Diverse Heating Methods on the Quality Characteristics, Bioactive Substances, and Antioxidant Activity of Orange and Purple Carrots;Journal of the Korean Society of Food Science and Nutrition;2023-04-30

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