Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage
2004
Lee, M.S. (Chungnam National University, Daejeon, Republic of Korea) | Park, S.K. (Gwangju Institute of Science and Technology, Gwangju, Republic of Korea) | Bae, D.H. (Konkuk University, Seoul, Republic of Korea) | Ha, S.D. (Chung-Ang University, Seoul, Republic of Korea) | Lee, S.H. (Chungnam National University, Daejeon, Republic of Korea) | Song, K.B. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
To elucidate quality changes of Pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at 35℃ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments.
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