Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process-Reference-Cited by-同舟云学术

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Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process

Published:2016-12-31 Issue:12 Volume:45 Page:1769-1775
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:

Sung Nak-Yun,Park Woo-Young,Kim Yi-Eun,Cho Eun-Ji,Song Hayeon,Jun Hyeong-Kwang,Park Jae-Nam,Kim Mi-Hwan,Ryu Gi-Hyung,Byun Eui-Hong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201608259724316.pdf

Reference29 articles.

1. Antihypertensive Properties of Dried Radish Leaves Powder in Spontaneously Hypertensive Rats

2. Physiological Activity of Extracts from Radish (Raphanus sativus L.) Leaves

3. Effects of Pre-treatment Method on the Surface Microbes of Radish (Raphanus sativus L.) leaves

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3. Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis;Food Science and Biotechnology;2023-01-07

4. Effect of active coating containing radish leaf extract with or without vacuum packaging on the postharvest changes of sweet lemon during cold storage;Journal of Food Processing and Preservation;2021-01-22

5. Response Surface Methodology for Optimization of Process Parameters and Antioxidant Properties of Mulberry (Morus alba L.) Leaves by Extrusion;Molecules;2020-11-10

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