Quality Characteristics of Yanggaeng Prepared with the Addition of Colored Sweet Potato Powder-Reference-Cited by-同舟云学术

Quality Characteristics of Yanggaeng Prepared with the Addition of Colored Sweet Potato Powder

Published:2022-11-30 Issue:11 Volume:51 Page:1238-1243
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Lee Hye Won¹^ORCID,Lee So Yoon¹,Jung Yun Jo¹,Jo Yeon Jae¹,Chung Mi Nam²,Lee Jun Soo¹,Jeong Heon Sang¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Chungbuk National University

2. Bioenergy Crop Research Institute, Rural Development Administration

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-11-1238.pdf

Reference27 articles.

1. Carotenoids and pro-vitamin A value of white fleshed Brazilian sweet potatoes (Ipomoea batatas Lam.)

2. Cho YJ, Kim HA, Bang MA, et al. Pretective effect of purple sweet potato (Ipomoea batatas) on hepatotoxicity rats induced by carbon tetrachlolide. Korean J Food Culture. 2003. 18:202-210.

3. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom

4. Processed Sweet Corn Has Higher Antioxidant Activity

5. Eom HJ, Kang HJ, Kwon NR, et al. Quality characterization of Yanggaeng with rice germ powder. Korean J Food Nutr. 2021. 34:302-309.

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