Quality Attributes of Carrot Pieces for Baby Foods Prepared under Different Freeze Drying Conditions |
Kim, Hye-Kyoung
(Department of Food and Nutritional Sciences, Ewha Womans University)
Suh, Dong-Soon (Department of Food and Nutritional Sciences, Ewha Womans University) Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University) |
1 | Lee, S.R. Preparation of dried weaning food based on sweet potato and soy bean. Korean J. Food Sci. Technol. 2: 1-7 (1970) |
2 | Yoon, S.K. and Lee, Y.C. Studies on semisolid infant food: I. Formulation and their nutritive values. Korean J. Nutr. 18: 46-54 (1985) |
3 | Yoon, S.K. and Lee, Y.C. Studies on semisolid infant food: II. Storage stability of the home-prepared infant foods. Korean J. Nutr. 18: 55-62 (1985) |
4 | Kim, K.O. and Choi, H.J. Optimization of the preparation of ricebased infant foods using freeze drying process. Korean J. Food Sci. Technol. 27: 680-689 (1995) |
5 | Tomson, W.A.B. Infant formulas and the use of vegetable protein. J. Am. Oil Chem. Soc. 56: 386-388 (1979) DOI PUBMED |
6 | Ekpenyong, T.E., Fetuga, B.L. and Oyenuga, V.A. Fortification of maize flour based diet with blends of cashewnut meal. African locust bean meal and sesame oil meal. J. Sci. Food Agr. 28: 710-716 (1977) DOI |
7 | Moon, J.W. Development of freeze drying technology and application in food industry. Food Sci. 20: 38-43 (1987) |
8 | Boeh-Ocansey, O. Effect of vacuum and atmospheric freeze-drying on quality of shrimp, turkey flesh, and carrot samples. J. Food Sci. 49: 1457-1461 (1984) DOI |
9 | Cochran, W.G. and Cox, G.M. Experimental Design. John Wiley & Sons Inc., New York, USA (1957) |
10 | Yongsawatdigul, J. and Gunasekaran, S. Microwave vacuum drying of cranberries: Part II: Quality evaluadon. J. Food Proc. Preserv. 20: 145-156 DOI ScienceOn |
11 | Lin, T.M., Durance, T.D. Scaman, C.H. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res. Int. 31: 111-117 DOI ScienceOn |
12 | Dalgleish, J.M.C.N. Freeze Drying for the Food Industhes. pp. 57-59. Elsevier Applied Science, London, UK (1990) |
13 | Mudahar, G.S., Toledo, R.T., Floros, J.D. and Jen, J.J. Optimization of carrot dehydration process using response surface methodology. J. Food Sci. 54: 714-719 (1989) DOI |
14 | SAS Institute, Inc., SAS User's Guide, Statistics, 5th ed. SAS Institute Inc., Cary, NC, USA (1985) |
15 | Kim, K.O., Kim, H.Y. and Lee, Y.C. Optimization of freeze dried rice production for infant foods. Foods and Biotech. 5: 14-20 (1996) |
16 | Bae, K.S. and Moon, S.J. Nutrition education program for weaning infants (I). J. Korean Home Eco. Assoc. 22: 63-71 (1984) |
17 | Ho, J.H. and Kim, S.K. The protein rich food mixtures for Korean infants. Korean J. Nutr. 3: 95-99 (1970) |
18 | Desikacjar, H.S.R. Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies. Food Nutr. Bulletin 2: 21-23 (1980) |
19 | Litvin, S., Mannheim, C.H. and Miltz, J. Dehydration of carrots by a combination of freeze drying, microwave heating and air or vacuum drying. J. Food Eng. 36: 103-111 (1998) DOI ScienceOn |
20 | Lee, K.Y. Approach to breast feeding promotion and proper weaning practice. Food Nutr. 2: 27-31 (1981) |
21 | Ahn, K.M., Moon, S.J., Choi, H.S. and Kwak, T.K. Develpoment and evaluation of the supplementary foods for Korean infants and children. Korean J. Nutr. 18: 259-271 (1985) |
22 | Cheigh, H.S. and Kwon, T.W. Development of protein-rich food mixtures for infants and growing children in Korea. Korean J. Food Sci. Technol. 2: 96-120 (1970) |
23 | Min, S.H., Shon, K.H. and Yoon, S. Development of supplementary foods for infants using Korean foods: I. Development and analysis of nutrients of the supplementary foods. Korean J. Soc. Food Sci. 9: 99-104 (1993) |
24 | Shon, K.H., Yoon, S., Lee, Y.M. and Yeon, J.H. The study of infant feeding in weaning period. J. Korean Soc. Food Sci. 8: 107-115 (1992) |
25 | Nash, A.H. and Shin, S.Y. Priorities in the formulation of weaning food for Korea. Food Nutr. 2: 32-43 (1981) |
26 | Jansen, G.R., O'Deen, L., Tribelhorn, R.E. and Harper, J.M. The caloric densities of gruel made from extruded corn-soy blends. Food and Nutr. Bulletin 3: 39-44 (1981) |
27 | Lee, G.G., Kim, J.Y. and Lee, C.H. Studies on the effects of amylase addition to rice extrusion on the rheological properties of the extrudate for weaning food base. Korean J. Food Sci. Technol. 26: 670-678 (1994) |
28 | Lee, B.W., Shin, G.J., Kim, M.H. and Choi, C.U. Effect of pretreatment before air drying on the quality of carrot flake. Korean J. Food Sci. Technol. 21: 430-434 (1989) |
29 | Lee, Y.C. Freeze drying technology of food. Food Sci. 20: 38-41 (1987) |
30 | Tontisirin, K., Moaleekoonpairoj, B. and Dhanamitta, S. Formulation of supplementary infant foods at the home and village level in Thailand. Food Nutr. Bulletin 3: 37-40 (1981) |