- Volume 29 Issue 1
Physicochemical properties of frozen immatured soybean (Miwon) under various thawing conditions were investigated. The moisture content, density and other chemical compositions were not affected by the thawing conditions. Thelightness of soybean and soybean hull decreased when thawing with 1
- J. Sci. Food Agric. v.65 Protein quality and energy density of green peas as influenced by seed size and time of harvest Brunsgaard, G.;Kidmose, U.;Kaack, K.;Eggum, B.
- 콩 단백질의 영양과 이용 김우정
- J.Am.Oil Chemists Soc. v.56 Functional properties of soy proteins Kinsella, J.E.
- J. Food Sci. Nutr. v.3 Color characteristrics of soybeans as influenced by freezing and cooking conditions Lee, J.H.;Seog, E.J.;Choi,Y.H.
- Korean J.Post-Harvest Sci. Technol.Agri.Products v.4 Effects of blanching conditions on the quality of immatured soybeans during frozen storage Hong, J.H.;Bae, D.H.;Choi, Y.H.
- Korean J.Food Sci. Technol. v.22 Effects of freezing, thawing, and blanching on the pigment of purple sweet potato Kim. S.J.;Rhim,J.W.
- Korean J.Food Sci. Technol. v.22 Effects of freezing, thawing, and blanching on the pigment of purple sweet potata Kim, Y.H.;Yang, Y.W.
- Korean J. Food Sci. Technol. v.31 Rapid thawing of frozen pork by 915 MHz microwave Lee, J.K.;Park, J.Y.
- J. Korean Soc. Food Sci. Nutr. v.25 Effect of cold storage on the palatability of thawed Holstein tenderloin Jung, I.C.;Kim, M.S.;Lim, C.W.;Moon, G.I.;Cha, I.H.;Kwon, H.D.;Moon, Y.H.
- 식품과학과 산업 v.30 Microwave 가열을 이용한 동결육 해동 이종경;박지용
- Korean J. Food Sci. Technol. v.31 Changes of internal pressure during freezing, frozen storage, and thawing of meats Jeong, J.W.;Kim, J.H.
- Physical Properties of Agricultural Materials and Food Products Stroshine, R.;Pitt, R.;Hamann, D.
- AOAC: Official Methods of Analysis (14th ed.)
- J. Food Sci. v.47 Changes in soluble and bound peroxidase-IAA oxidase during tomato fruit development Thomas, R.L.;Jen, J.J.;Morr, C.V.
- J. Agric. Food Chem. v.34 Purification and characterization of a lipoxygenase from immature English peas Chen, A.Q.;Whitaker, J.R.
- SAS : User's Guide: Statistics
- Food Colorimetry: Theory and Application Francis, F.J.;Clydesdale, F.M.
- Kinetics of colour change of double concentrated tomato paste during thermal treatment v.33 Barreiro, J.A.;Milano, M.;Sandoval, A.J.
- 식품의 관능검사 김광옥;이영춘
- Korean J. Crop Sci. v.41 Quality characteristics of vegetable soybeans at different harvesting time Chung, W.K.;Hwang, I.K.
- Korean J. Food Sci. Technol. v.30 Physicochemical characteristics of lipoxygenase-deficient soybeans Kim, S.H.;Hwang, I.K.
- J. Agric. Food Chem. v.23 Aroma compounds derived from oxidized lipids, some biochemical and analytical aspects Ericsson, C.
- J. Agric. Food Chem. v.27 Biochemical aspects of lipid-derived flavor in legume Sessa, D.J.
- J. Agric. Food Chem. v.33 Contribution of hydroperoxide lyase activity to n-hexanal formation in soybean Matoba, T.;Hidaka, H.;Kitamura, K.;Kaizuma, N.;Kito, M.
- Food Technol. v.1 Quality indicators in blanched, frozen, stored vegetable Barrett, D.M.;Theerakulkait, C.