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Volumn 43, Issue 9, 1998, Pages 699-702

Infused-Dried and Processed Frozen Fruits as Food Ingredients

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Indexed keywords


EID: 0032361852     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (9)

References (13)
  • 1
    • 0003543522 scopus 로고
    • The Food Guide Pyramid
    • U. S. Department of Agriculture, Human Nutrition Service. The Food Guide Pyramid. Home and Garden Bull. No. 252, 1992.
    • (1992) Home and Garden Bull. , vol.252
  • 2
    • 0028461695 scopus 로고
    • Antioxidant vitamins and disease prevention
    • Block, G., and Langseth, L. Antioxidant vitamins and disease prevention. Food Technol. 48(7):80, 1994.
    • (1994) Food Technol. , vol.48 , Issue.7 , pp. 80
    • Block, G.1    Langseth, L.2
  • 4
    • 0002685152 scopus 로고
    • Cancer-preventing foods and ingredients
    • Caragay, A. B. Cancer-preventing foods and ingredients. Food Technol. 46(4):65, 1992.
    • (1992) Food Technol. , vol.46 , Issue.4 , pp. 65
    • Caragay, A.B.1
  • 9
    • 0000407352 scopus 로고
    • Plum juice quality affected by enzyme treatment and fining
    • Chang, T. S., Siddiq, M., Sinha, N. K., and Cash, J. N. Plum juice quality affected by enzyme treatment and fining. J. Food Sci. 59(5):1065, 1994.
    • (1994) J. Food Sci. , vol.59 , Issue.5 , pp. 1065
    • Chang, T.S.1    Siddiq, M.2    Sinha, N.K.3    Cash, J.N.4
  • 10
    • 0027142085 scopus 로고
    • Physicochemical and sensory characteristics of selected Michigan sweet cherries
    • Guyer, D. E., Sinha, N. K., Chang, T. S., and Cash, J. N. Physicochemical and sensory characteristics of selected Michigan sweet cherries. J. Food Quality. 16(5):355, 1993.
    • (1993) J. Food Quality , vol.16 , Issue.5 , pp. 355
    • Guyer, D.E.1    Sinha, N.K.2    Chang, T.S.3    Cash, J.N.4
  • 11
    • 84987377793 scopus 로고
    • Changes in nonvolatile acids of concord grapes during maturation
    • Cash, J. N., Sistrunk, W. A., and Stutte, C. A. Changes in nonvolatile acids of concord grapes during maturation. J. Food Sci. 42 (2):543, 1977.
    • (1977) J. Food Sci. , vol.42 , Issue.2 , pp. 543
    • Cash, J.N.1    Sistrunk, W.A.2    Stutte, C.A.3
  • 12
    • 0002434773 scopus 로고
    • Top ten trends to watch and work on
    • Sloan, E. Top ten trends to watch and work on. Food Technol. 48 (70):87, 1994.
    • (1994) Food Technol. , vol.48 , Issue.70 , pp. 87
    • Sloan, E.1
  • 13
    • 0003691498 scopus 로고
    • Food color, the phenolases and undesirable enzymatic browning
    • AVI Publishing Co., Westport, CT
    • Schwimmer, S. Food color, the phenolases and undesirable enzymatic browning. In: Source Book of Food Enzymology. AVI Publishing Co., Westport, CT, 1981.
    • (1981) Source Book of Food Enzymology
    • Schwimmer, S.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.