Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying-Reference-Cited by-同舟云学术

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Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying

Published:2023-09-30 Issue:9 Volume:52 Page:922-928
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Kiho¹^ORCID,Park Sung-Soo²^ORCID,Kim Dain¹,Hong Ki-Bae²^ORCID,Shin Eui-Cheol³^ORCID,Kim Inyong⁴^ORCID,Lee Youngseung¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Dankook university

2. Department of Food Science and Nutrition, Jeju National University

3. Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongnam National University

4. Department of Food and Nutrition, Sunchon National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-09-06.pdf

Reference26 articles.

1. Quality control and long‐term stability study of ginger from different geographical origins using chemometrics

2. Effects of different drying methods and storage conditions on the reduction of Escherichia coli and the quality parameters of barley sprouts

3. Hot air impingement drying kinetics and quality attributes of orange peel

4. Physicochemical Characteristics of Wintering Radish Produced in Jeju Island by Different Processing Methods

5. Quality Characteristic, Antioxidant Activity and Acrylamide Content of Sweet Potato Chips according to the Baking Temperature

Cited by 2 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. Antioxidant Activity and Quality properties of Ginger Jocheong added with Gujeung-gupo Ginger Powder;Human Ecology Research;2024-05-23

2. Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder;Food Science and Preservation;2024-02

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