Physicochemical, Sensory Characteristics and Antioxidant Activities of Jam Prepared with Black Garlic
Authors:
- Min-Hee KimMKMin-Hee Kim
- Chan-Wok SonCSChan-Wok Son
- Mi-Yeon KimMKMi-Yeon Kim
- Mee-Ree KimMee-Ree Kim
- 31 December 2008
- journal article
- Published by The Korean Society of Food Science and Nutrition in Journal of the Korean Society of Food Science and Nutrition
- Vol. 37 (12) , 1632-1639
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Characterization of coloured compounds obtained by enzymatic extraction of bakery productsFood and Chemical Toxicology, 2003
- Adaptation of dental plaque to metabolise maltitol compared with other sweetenersJournal of Dentistry, 1999
- Studies on Radical Intermediates in the Early Stage of the Nonenzymatic Browning Reaction of Carbohydrates and Amino AcidsJournal of Agricultural and Food Chemistry, 1999
- Reactive intermediates and carbohydrate fragmentation in Maillard chemistryFood Chemistry, 1998
- Continuous production of isomalto-oligosaccharides from maltose syrup by immobilized cells of permeabilizedAureobasidium pullulansBiotechnology Letters, 1994
- Batch production of high-content fructo-oligosaccharides from sucrose by the mixed-enzyme system of β-fructofuranosidase and glucose oxidaseJournal of Fermentation and Bioengineering, 1994
- Continuous production of panose by immobilized neopullulanaseJournal of Fermentation and Bioengineering, 1992
- Semibatch production of fructo-oligosaccharides from sucrose by immobilized cells ofAureobasidium pullulansApplied Biochemistry and Biotechnology, 1990
- Comparative Study of Maltitol and Sucrose by Means of Continuous Indirect CalorimetryJournal of Parenteral and Enteral Nutrition, 1987
- Comparison of glucose, fructose, sorbitol, and xylitol utilization in humans during insulin suppressionMetabolism, 1980