Effect of Mild Heat and Organic Acid Treatments on the Quality of Fresh-Cut Lotus Roots |
Park, Ju-Hyun
(Korea Food Reserch Institute)
Hong, Seok-In (Korea Food Reserch Institute) Jeong, Moon-Cheol (Korea Food Reserch Institute) Kim, Dongman (Korea Food Reserch Institute) |
1 | Yang HC, Kim YH, Lee TK, Cha YS (1985) Physicochemical properties of lotus root. Agri Chem Biotechnol, 28, 239-244 과학기술학회마을 |
2 | Lee YG, Chai JW (2008) The effects of Nelumbinis rhizomatis nodus on blood glucose and serum lipid levels in streptozotocin-induced diabetic rats. J Korean Oriental Pediatrics, 22, 141-153 과학기술학회마을 |
3 | Park SH, Shin EH, Koo JG, Lee TH, Han JH (2005) Effects on Nelumbo nucifera on the regional cerebral blood flow and blood pressure in rats. J East Asian Soc Diet Life, 15, 49-56 과학기술학회마을 |
4 | Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM (2008) Study on the chemical composition of lotus root and functional evaluation of fermented lotus root drink. Korean J Food Culture, 23, 222-227 과학기술학회마을 |
5 | Park SH, Ham TS, Han JH (2005) Effects of ethanol-extract of lotus root on the renal function and blood pressure of fructose-induced hypertensive rats. J East Asian Soc Dietary Life, 15, 165-170 과학기술학회마을 |
6 | Park KJ, Jeong JW, Lim JH, Kim BK, Jeong SW (2008) Quality changes in peeled lotus roots immersed in electrolyzed water prior to wrap- and vacuum-packaging. Korean J Food Preserv, 15, 622-629 과학기술학회마을 |
7 | Kim JG (2005) Market trend of fresh-cut agriculture produce in Korea. Food World, 6(8), 48-49 |
8 | Park SY, Hwang TY, Kim JH, Moon KD (2001) Quality changes of minimally processed lotus root (Nelumbo nucifera) with browning inhibitors. Korean J Food Sci Technol, 8, 164-168 과학기술학회마을 |
9 | Lee JC, Lee JW, Eun JB (1995) Research for the browning prevention of lotus roots using the browning inhibitors and the residual sulfur dioxide of lotus roots treated by sulfur dioxide. Paper presented at 55th Conference of Korean Soc. Food Sci Technol, Sept. 1995, Korea, 97 |
10 | Moon SM, Kim HJ, Ham KS (2003) Purification and characterization of polyphenol oxidase from lotus root (Nelumbo nucifera G.). Korean J Food Sci Technol, 35, 791-796 과학기술학회마을 |
11 | Kwon OH, Ryu JA, Kang DK, Choe SY, Lee HR (2010) Effect of packaging materials and storage temperature on the quality of dried lotus root. Korean J Food Preserv, 17, 777-783 과학기술학회마을 |
12 | Yoo YK, Roh YS, Lee BK (2010) Quality changes by storage temperature and rhizome condition in white lotus storage. J Kor Soc People Plants Environ, 13, 59-68 |
13 | Jeong JW, Park KJ, Sung JM, Kim JH, Kwon KH (2006) Comparison of quality of peeled lotus roots stored in various immersion liquids during storage. Korean J Food Sci Technol, 38, 526-53 과학기술학회마을 |
14 | 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 과학기술학회마을 DOI ScienceOn |
15 | Pyun YR (1977) Design of heat treatment process for minimization of nutrient loss. Korean J Food Preserv, 10, 21-25 |
16 | Lee SC, Kim SY, Choi SJ, Lee IS, Jung MY, Yang SM, Chae HJ (2010) Effect of soaking and heat treatment conditions on physicochemical and organoleptic quality of lotus root. Korean J Food Sci Technol, 42, 45-49 과학기술학회마을 |
17 | Sapers GM, Miller RL (1995) Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes. J Food Sci, 60, 762-766 DOI |
18 | Ralph GK, Sascha B, Gudrun W, Walter PH, Reinhold C (2005) Quality of minimally processed carrots as affected by warm water washing and chlorination. Innov Food Sci Emerg, 6, 351-362 DOI ScienceOn |
19 | Kim DM, Park HW, Choi JH (2005) Technology development for insect control and quality enhancement of apples by mild heat treatment. Ministry of Agriculture and Forestry, Seoul, Korea, GA0569-05065 |
20 | Mayer AM (1987) Polyphenol oxidase in plants-recent progress. Phytochemistry, 26, 11-20 |