A new industrial model: the utilization of the traditional chinese herb Schisandra chinensis (Turcz.) Baill. From soil to plate
E Jia, J Dong, P Ma - Industrial Crops and Products, 2023 - Elsevier
Abstract Schisandra chinensis (Turcz.) Baill. is a traditional Chinese herb with great potential
value. This review proposes a novel model for the utilization of Chinese herbs and …
value. This review proposes a novel model for the utilization of Chinese herbs and …
Prediction of moisture content in steamed and dried purple sweet potato using hyperspectral imaging analysis
Partial least squares regression (PLSR) modeling was performed to predict the moisture
content in steamed, dried purple sweet potato based on spectral data obtained from …
content in steamed, dried purple sweet potato based on spectral data obtained from …
[HTML][HTML] The effect of osmotic dehydration pretreatment with sweetenerson the quality of dried aronia berries
Aronia (Aronia melanocarpa) berries are rich in polyphenols. However, they are extremely
astringent, which reduces their commercial viability. This study suggests a treatment method …
astringent, which reduces their commercial viability. This study suggests a treatment method …
Quality characteristics of dumpling shell containing Boehmeria nivea powder
ID Park - Journal of the Korean Society of Food Culture, 2018 - koreascience.kr
This study examined the effects of Boehmerianivea powder on the functional and sensory
characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat …
characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat …
Quality evaluation of brown rice Sulgidduk containing acorn powder
MH Shin, NY Chung - Journal of the Korean Dietetic …, 2019 - pesquisa.bvsalud.org
This study examined the quality characteristics of brown rice Sulgidduk containing acorn
powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of …
powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of …
[PDF][PDF] 돼지감자분말을첨가한현미설기떡의품질평가
신미혜， 정남용 - 동아시아식생활학회지, 2019 - easdl.org
This study examined the quality characteristics to evaluate the optimal mixing ratio of a
Jerusalem artichoke powder (among 0%, 3%, 5%, and 7%) in brown rice Sulgidduk. The …
Jerusalem artichoke powder (among 0%, 3%, 5%, and 7%) in brown rice Sulgidduk. The …
새싹인삼첨가설기떡의품질특성
이선호 - Culinary Science & Hospitality Research, 2018 - dbpia.co.kr
The purpose of this study was to evaluate quality, physicochemical and sensory
characteristics of acorn sulgidduk by addition of Panax ginseng sprout powder (SP). SP …
characteristics of acorn sulgidduk by addition of Panax ginseng sprout powder (SP). SP …
오미자발효액을첨가한사워소스의저장중품질특성
경재현， 유승석 - Culinary Science & Hospitality Research, 2022 - dbpia.co.kr
It was intended to find out the storage properties of the sauce by analyzing the quality
characteristics, antioxidant activity, and microbial growth of the sour sauce added by varying …
characteristics, antioxidant activity, and microbial growth of the sour sauce added by varying …
아로니아잎가루첨가설기떡의품질연구
박성진， 나영아 - Culinary Science & Hospitality Research, 2018 - dbpia.co.kr
The purpose of this study was to evaluate quality, physicochemical and sensory
characteristics of Sulgidduk by addition of Aronia melanocarpa leaf powder (ALP). ALP …
characteristics of Sulgidduk by addition of Aronia melanocarpa leaf powder (ALP). ALP …
모시잎분말첨가에따른만두피의품질특성.
박인덕 - Journal of the Korean Society of Food Culture, 2018 - search.ebscohost.com
This study examined the effects of Boehmerianivea powder on the functional and sensory
characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat …
characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat …