Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets-Reference-Cited by-同舟云学术

Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets

Published:2022-06-30 Issue:6 Volume:51 Page:588-599
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Ko A-Ra¹^ORCID,Nam Jung-Hyun¹^ORCID,Jin Hee-Jung¹^ORCID,Im Ji-Hyun¹^ORCID,Kim Han-Sang²,Chun Ji-Yeon¹^ORCID

Affiliation:

1. Department of Food Bioengineering, Jeju National University

2. JEUS

Funder

Ministry of Trade, Industry and Energy

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-06-588.pdf

Reference74 articles.

1. Effects of temperature and light intensity on growth of fodder beet (Beta vulgaris L. var. crassa Mansf.)

2. Azam M, Khandelwal BM, Garg SK, Pandey S. Characteristics of beetroot (Beta vulgaris L.) drying under different drying methods. JNKVV Res J. 2014. 48:224-231.

3. Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Antioxidant Determinations by the Use of a Stable Free Radical

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