Effects of Pan-Roasting and Pressurized Roasting on the Quality Characteristics and Antioxidant Activities of Dried Radish Tea-Reference-Cited by-同舟云学术

Effects of Pan-Roasting and Pressurized Roasting on the Quality Characteristics and Antioxidant Activities of Dried Radish Tea

Published:2022-08-31 Issue:8 Volume:51 Page:829-835
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Yun-Hye¹^ORCID,Kim Kyoung-Hee¹^ORCID,Yook Hong-Sun¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Chungnam National University

Funder

Chungnam National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-08-829.pdf

Reference24 articles.

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

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

3. Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa

4. Analysis of Manganese Contents in 30 Korean Common Foods

5. Eom HJ, Kwon NR, Jeong YY, Yoon HS, Kim IJ. Quality characteristics of balloon flower leaf tea with different times of roasting and rubbing. Korean J Food Nutr. 2020. 33:570-575.

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