Effect of Browning Inhibitors NaCl and CaCl2 on the Qualities of Jeju Tamna Potatoes during Hot-Air Drying-Reference-Cited by-同舟云学术

Effect of Browning Inhibitors NaCl and CaCl2 on the Qualities of Jeju Tamna Potatoes during Hot-Air Drying

Published:2021-02-28 Issue:2 Volume:50 Page:164-171
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Nam Jung-Hyun¹^ORCID,Chun Ji-Yeon¹^ORCID

Affiliation:

1. Department of Food Bioengineering, Jeju National University

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/2021/050/JKFN050-02-06.pdf

Reference34 articles.

1. Cha HS, Kim SI, Kim BS, Kim SH, Park SJ, Cho HS, et al. Effect of inhibition on browning and microbial growth of minimally processed lettuce. Korean J Food Preserv. 2004. 11:331-335.

2. Effects of Soft Steam Treatments on Quality Characteristics of Potatoes

3. Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products

4. Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods

5. Chung HM, Lee GJ. Change in physicochemical attributes of potato slices with different cultivars during cold storage. Korean J Food Cult. 1995. 10:97-100.

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