Quality Characteristics of Super Sweet Corn (<i>Zea mays saccharata</i> Sturt.) Jam, Based on the Addition of Varying Amounts of Sucrose-Reference-Cited by-同舟云学术

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Quality Characteristics of Super Sweet Corn (Zea mays saccharata Sturt.) Jam, Based on the Addition of Varying Amounts of Sucrose

Published:2022-04-30 Issue:4 Volume:51 Page:381-388
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Park Sang-Beom¹^ORCID,Park Woo-Hyeon¹^ORCID,Cha Seung-Hyeon¹^ORCID,Han In-Beom¹^ORCID,Bak Se-Lim¹^ORCID,So Yoon-Sup²,Hyun Tae Kyung³,Lee Shin-Young⁴,Jang Keum-Il¹^ORCID

Affiliation:

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

2. Department of Crop Science, Chungbuk National University

3. Department of Industrial Plant Science and Technology, Chungbuk National University

4. Zazac Ltd.

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-04-381.pdf

Reference37 articles.

1. An HK, Hong GJ, Lee EJ. Properties of sponge cake with added saltwort (Salicorniaherbacea L.). Korean J Food Cult. 2010a. 25:47-53.

2. An SY, Hwang IK, Kim HS, Koo NS, Shin MS, Choi UO, et al. Food chemistry. 2nd ed. Gyomunsa, Gyeonggi, Korea. 2010b. p 27-28.

3. Cha SH, Han IB, Park WH, Park SB, Bak SL, Kim BH, et al. Comparison of nutritional composition of noodle products in Korean key foods. Korean J Food Nutr. 2021. 34:449-457.

4. Choi DW. A study on pectin extraction from apple cell wall by enzyme. Korean J Food Nutr. 1996. 9:413-418.

5. The Effect of Heating time on the Quality of Short Necked Clam Stock

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