References
- Jung JW, Park KJ, Sung JM, Kim JH, Kwon KH (2006) Comparisn of quality of peeled lotus roots stored in various immersion liquids during storage. Korean J Food Sci Technol, 38, 526-533
- Yoo YK, Roh YS, Kong XF (2010) Quality changes by packing environment in white lotus storage. J Korean Soc People Plants Environ, 13, 43-50
- Yang HC, Kim YH, Lee TK, Cha YS (1985) Physicochemical properties of lotus root (Nelunbo nucifera G.). Agri Chem Biotechnol, 28, 239-244
- Chang MS, Kim JG, Kim GH (2012) Effects of various packaging materials on the quality of heat treated lotus roots during storage. Korean J Food Preserv, 19, 807-812 https://doi.org/10.11002/kjfp.2012.19.6.807
- Park JH, Hong SI, Jeong MC, Kim DM (2013) Effects of mild heat and organic acid treatments on the quality of fresh-cut lotus roots. Korean J Food Preserv, 20, 23-29 https://doi.org/10.11002/kjfp.2013.20.1.23
- Chang MS, Kim JG, Kim GH (2011) Quality characteristics of fresh-cut lotus roots according to the temperature of the wash water. Korean J Food Preserv, 18, 288-293 https://doi.org/10.11002/kjfp.2011.18.3.288
- Park SY, Hwang TY, Kim JH, Moon KD (2001) Quality changes of minimally processed lotus root (Nelumbo nucifera) with browning inhibitors. Korean J Postharvest Sci Technol, 8, 164-168
- Han SB, Gu HA, Kim SJ, Kim HJ, Kwon SS, Kim HS, Jeon SH, Hwang JP, Park SN (2013) Comparative study on antioxidative activity of Glycyrrhiza uralensis and Glycyrrhiza glabra extracts by country of origin. J Soc Cosmet Scientists Korea, 39, 1-8 https://doi.org/10.15230/SCSK.2013.39.1.001
- Woo KS, Jang KI, Kim KY, Lee HB, Jeong HS (2006) Antioxidative activity of heat treated licorice (Glycyrrhiza uralensis Fisch.) extracts. Korean J Food Sci Technol, 3, 355-360
- Hwang TY, Sohn KH, Lim JH, Moon KD (2010) Antibrowning effect of licorice (Glycyrrihiza glabra) extracts on chopped galic. Korean J Food Preserv, 17, 160-164
- You SG, Kim SW, Jung KH, Moon SK, Yu KW, Choi WS (2010) Effect of Astragali radix and Opuntia humifusa on quality of red ginseng drink. Food Eng Prog, 14, 299-306
- Kim MJ, Lim KR, Jung TK, Yoon KS (2007) Anti-aging effect of Astragalus membranaceus root extract. J Soc Cosmet Scientists Korea, 33, 33-40
- Im KR, Kim MJ, Jung TK, Yoon KS (2010) Analysis of isoflavonoid contents in Astragalus membranaceus bunge cultivated in different areas and at various ages. KSBB, 25, 271-276
- Chung HS, Lee JB, Moon KD (2012) Effects of medicinal herb extracts and heat and coating treatments on the browning degree of fresh-cut apples. Korean J Food Preserv, 19, 813-817 https://doi.org/10.11002/kjfp.2012.19.6.813
- Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 26, 1199-1200
- Yoo YK, Roh YS, Lee BK (2010) Quality changes by storage temperature and rhizome condition in white lotus storage. J Korean Soc People Plants Environ, 13, 59-68
- Kim JW, Kim SD, Youn KS (2011) Antioxidant activity of Hwangki and Beni-Koji extracts and mixture. J Korean Soc Food Sci Nutr, 40, 1-6 https://doi.org/10.3746/jkfn.2011.40.1.001
- Hwang TY, Jang JH, Moon KD (2009) Quality changes in fresh-cut potato (Solanum tuberosum var. Romano) after low-temperature blanching and treatment with anti-browning agents. Korean J Food Preserv, 16, 499-505
Cited by
- Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.623
- Quality changes in the lotus root frozen under different conditions vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.44
- The cutting process improvement for cut kimchi cabbage quality vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.154
- 천연 추출물 처리가 박피밤의 품질에 미치는 영향 vol.106, pp.1, 2014, https://doi.org/10.14578/jkfs.2017.106.1.26
- Bioactive components, physicochemical and starch characteristics of different parts of lotus (Nelumbo nucifera Gaertn.) plant: a review vol.56, pp.5, 2014, https://doi.org/10.1111/ijfs.14863
- Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions vol.28, pp.3, 2014, https://doi.org/10.11002/kjfp.2021.28.3.344