Analysis of the Sensory Characteristics of Broccoli from Jeju Island & Its Protein Fractions-Reference-Cited by-同舟云学术

Analysis of the Sensory Characteristics of Broccoli from Jeju Island & Its Protein Fractions

Published:2021-12-31 Issue:12 Volume:50 Page:1333-1343
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Sang Chanthorn¹^ORCID,Rong Jie¹,Jang Yubin¹,Hong Ki-Bae¹,Kim Chang-Sook²,Ko Sun-Bo³,Shin Eui-Cheol⁴,Lee Youngseung⁵,Park Sung-Soo¹^ORCID

Affiliation:

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

2. Major of Molecular Biotechnology, Jeju National University

3. Jeju Agricultural Research & Extension Service

4. Department of Food Science/Institute for Food Sensory & Cognitive Science, Gyeongsang National University

5. Department of Food Science and Nutrition, Dankook University

Funder

Rural Development Administration

Jeju National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-12-1333.pdf

Reference41 articles.

1. AOAC. Official methods of analysis. 18th ed. Association of Officiating Analytical Chemists, Gaithersburg, MD, USA. 2005. p 112-113.

2. Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds

3. Modulation of Cell Cycle Regulators by Sulforaphane in Human Mepatocarcinoma HepG2 Cells

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

5. Cho KR. Quality characteristics of Seolgiddeok added with broccoli (Brassica oleracea var. italica Plen.) powder. Korean J Food Nutr. 2009. 22:229-237.

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1. Comparative Study of the Composition and Quality Characteristics of Broccoli Varieties from Jeju Island by Drying Methods;Journal of the Korean Society of Food Science and Nutrition;2024-01-31

2. Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage;Journal of the Korean Society of Food Science and Nutrition;2022-06-30