Physical Characteristics of Red Pepper Powder by Cultivation Area and Variety |
Oh, Seung-Hee
(Dept. of Food Science and Technology, Chungbuk National University)
Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) Hwang, Cho-Rong (Dept. of Food Science and Technology, Chungbuk National University) Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) Hwang, Young (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) Yoo, Seon-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) Kim, Haeng-Ran (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University) Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) |
1 | Pablo J, Balasingam M, Gustavo VBC. 2006. Flow and shear descriptors of preconsolidated food powders. J Food Eng 72: 157-166. DOI |
2 | Park SJ, Kim MH, Shin HM. 2005. Physical properties of rice husk. J Biosyst Eng 30: 229-234. DOI |
3 | Peleg M. 1979. Characterization of the stress relaxation curves of solid foods. J Food Sci 44: 227-281. |
4 | Peleg M. 1980. Linearization of relaxation and creep curves of solid biological materials. J Rheol 24: 451-463. DOI |
5 | Malave J, Barbosa-canovas GV, Peleg M. 1985. Comparison of the compaction characterisitics of selected food powders by vibration, tapping and mechanical compression. J Food Sci 50: 1473-1476. DOI |
6 | Moreyra R, Peleg M. 1981. Effect of equilibrium water activity on the bulk properties of selected food powders. J Food Sci 46: 1918-1922. DOI |
7 | Patel R, Podczeck F. 1996. Investigation of the effect of type and source of microcrystalline cellulose on capsule filling. Int J Pharmaceut 128: 123-127. DOI |
8 | Jeong HS, Min YK, Toledo RT. 2002. Physical characteristics of rice flour puffed by carbon dioxide. Food Eng Prog 6: 152-157. |
9 | Shittu TA, Lawal MO. 2007. Factors affecting instant properties of powdered cocoa beverages. Food Chem 100: 91-98. DOI |
10 | Fraczek J, Zkobecki A, Zemanek J. 2007. Assessment of angle of repose of granular plant material using computer image analysis. J Food Eng 83: 17-22. DOI |
11 | Alavi SH, Gogoi BK, Khan M, Bowman BJ, Rizvi SSH. 1999. Structural properties of protein-stabilized starch-based supercritical fluid extrudates. Food Res Int 32: 107-118. DOI |
12 | Schubert H. 1987. Food particle technology. Part I: Properties of particles and particulate food systems. J Food Eng 6: 1-32. DOI |
13 | Malave J. 1985. Comparison of the compaction characteristics of selected food powders by vibration, tapping and mechanical compression. J Food Sci 50: 1473-1476. DOI |
14 | Aguilera JM, del Valle JM, Karel M. 1995. Caking phenomena in amorphous food powders. Trends Food Sci Technol 6: 149-155. DOI |
15 | Teunou E, Fitzpatrick JJ. 1999. Effect of relative humidity and temperature on food powder flowability. J Food Eng 42: 109-116. DOI |
16 | Peleg M. 1978. Flowability of food powders and methods for its evaluation-A review. J Food Proc Eng 1: 303-328. |
17 | Teunou E, Fitzpatrick JJ. 2000. Effect of storage time and consolidation on food powder flowability. J Food Eng 43: 97-101. DOI |
18 | Teunou E, Fitzpatrick JJ, Synnott EC. 1999. Characterization of food powder flowability. J Food Eng 39: 31-37. DOI ScienceOn |
19 | Peleg M. 1982. Physical characteristics of food powders. In Physical Properties of Foods. Peleg M, Bagley EB, eds. AVI Publishing Co., Inc., Westport, CT, USA. p 293. |
20 | Scovile E, Peleg M. 1981. Evaluation of the effects of liquid bridges on the bulk properties of model powders. J Food Sci 46: 174-177. DOI |
21 | Moreyra R, Peleg M. 1980. Compressive deformation patterns of selected food powders. J Food Sci 45: 864-868. |
22 | Peleg M, Mannheim CH. 1973. Flow properties of some food powders. J Food Sci 38: 959-964. DOI |