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Volumn 71, Issue 2, 2006, Pages

Effects of processing on the quality of preserved quartered artichokes hearts

Author keywords

Canned products; CIELAB; Cynara scolymus; Sensory analysis; Texture; Volatile compounds

Indexed keywords

CYNARA SCOLYMUS; PUNCTUM BLANDIANUM;

EID: 33645353076     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb08922.x     Document Type: Article
Times cited : (12)

References (15)
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    • (1990) J Kor Soc Hortic Sci , vol.31 , pp. 213-218
    • Bae, R.N.1    Lee, S.K.2
  • 5
    • 0037325463 scopus 로고    scopus 로고
    • Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques
    • Castro-Vázquez L, Pérez-Coello MS, Cabezudo MD. 2003. Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques. Chromatographia 57:227-33.
    • (2003) Chromatographia , vol.57 , pp. 227-233
    • Castro-Vázquez, L.1    Pérez-Coello, M.S.2    Cabezudo, M.D.3
  • 7
    • 33645341270 scopus 로고    scopus 로고
    • Washington, D.C.: The Food Inst.
    • [FI] The Food Inst, 2004. Almanac of canned vegetables. Washington, D.C.: The Food Inst.. p 240.
    • (2004) Almanac of Canned Vegetables , pp. 240
  • 8
    • 0028271722 scopus 로고
    • Browning phenomena in stored artichoke (Cynara scolymus L.) heads: Enzymic or chemical reactions?
    • Lattanzio V, Cardinali A., Venere D, Linsalata V., Palmieri S. 1994. Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions? Food Chem 50:1-7.
    • (1994) Food Chem , vol.50 , pp. 1-7
    • Lattanzio, V.1    Cardinali, A.2    Venere, D.3    Linsalata, V.4    Palmieri, S.5
  • 13
    • 0031423272 scopus 로고    scopus 로고
    • Chemical characteristics and storage stability of pickled garlic prepared using different processes
    • Rejano L, Sanchez AH, de Castro A, Montano A. 1997. Chemical characteristics and storage stability of pickled garlic prepared using different processes. J Food Sci 62:1120-3.
    • (1997) J Food Sci , vol.62 , pp. 1120-1123
    • Rejano, L.1    Sanchez, A.H.2    De Castro, A.3    Montano, A.4
  • 14
    • 33645366532 scopus 로고
    • TA-XT2 Application study, Ref: SUR1/KB. Surrey, U.K.: Stable Micro Systems Ltd.
    • [SMS] Stable Micro Systems Ltd. 1995a. Comparison of the cutting strength of two different brands of surimi using a knife blade. TA-XT2 Application study, Ref: SUR1/KB. Surrey, U.K.: Stable Micro Systems Ltd. Available from: www.stablemicrosystems.com. Accessed 2005 Aug 24.
    • (1995) Comparison of the Cutting Strength of Two Different Brands of Surimi Using a Knife Blade


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.