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http://dx.doi.org/10.3839/jabc.2013.013

Storage-life Extension of Maengjong-Juk (Phyllostachys pubescens) Sap Using Heat Treatments  

Cho, Eunhye (Department of Food and Biotechnology, Hoseo University, Natural Choice Co., Ltd.)
Kim, Soyoung (Department of Food and Biotechnology, Hoseo University, Natural Choice Co., Ltd.)
Chae, Hee Jeong (Department of Food and Biotechnology, Hoseo University, Natural Choice Co., Ltd.)
Kim, Dong Chung (Department of Human Nutrition and Food Science, and International Institute of Bio and Health Science, Chungwoon University)
In, Man-Jin (Department of Human Nutrition and Food Science, and International Institute of Bio and Health Science, Chungwoon University)
Publication Information
Journal of Applied Biological Chemistry / v.56, no.2, 2013 , pp. 79-81 More about this Journal
Abstract
In order to increase the shelf-life of Phyllostachys pubescens sap heating conditions were investigated. To evaluate the quality changes of Phyllostachys pubescens sap before and after heating at $70^{\circ}C$ for 30 min, pH, total microbial number and sensory characteristics were measured during storage periods at $2^{\circ}C$. During 10 days, the quality and sensory characteristics of Phyllostachys pubescens sap were maintained.
Keywords
heat treatment; Phyllostachys pubescens sap; total microbial count;
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Times Cited By KSCI : 7  (Citation Analysis)
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