Quality Characteristics and Antioxidant Activity of Cream Soup Supplemented with Purple Sweet Potato Powder-Reference-Cited by-同舟云学术

Quality Characteristics and Antioxidant Activity of Cream Soup Supplemented with Purple Sweet Potato Powder

Published:2022-12-31 Issue:12 Volume:51 Page:1304-1311
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Hwang Eun-Sun¹^ORCID,Kim Soyeon¹

Affiliation:

1. Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University

Funder

National Research Foundation of Korea

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-12-1304.pdf

Reference45 articles.

1. AOAC Internationals. Official methods of analysis of AOAC International. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. 1995. p 1-26.

2. Anthocyanins from black sorghum and their antioxidant properties

3. Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder

4. Characterization of Korean Sweet Potato Starches: Physicochemical, Pasting, and Digestion Properties

5. Antioxidant activity and total phenolics of edible mushroom extracts

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1. Optimization of Tarakjuk Prepared with Purple Sweet Potato Powder Using a Response Surface Methodology;Journal of the East Asian Society of Dietary Life;2024-06-30

2. Quality Characteristics and Antioxidant Activity of Cream Soup Supplemented with Freeze-Dried Tomato Powder;Journal of the Korean Society of Food Science and Nutrition;2023-10-31

3. Quality Characteristics of Dried Purple Sweet Potato with Heat Treatment and Enzymatic Saccharification;Journal of the Korean Society of Food Science and Nutrition;2023-09-30