Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses-Reference-Cited by-同舟云学术

Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses

Published:2014-09-30 Issue:3 Volume:19 Page:220-226
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Kim Su-Yeon,Kim Bo-Min,Kim Jung-Bong,Shanmugavelan Poovan,Kim Heon-Woong,Kim So-Young,Kim Se-Na,Cho Young-Sook,Choi Han-Seok,Park Ki-Moon

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201431057370370.pdf

Reference15 articles.

1. Biotechnological production of amino acids and derivatives: current status and prospects

2. Metabolism of branched-chain amino acids in altered nutrition

3. Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method

4. Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching

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