SNU Big Data Knowledge Information Platform
Full Menu
AI
Your Browsing History
9 More
loading...
Report registration
Paper List
자색 당근 첨가 양갱의 항산화 활성 및 품질특성
Author
황수정
Journal Title
한국외식산업학회지
Publication Year
2022
Topics
Summary
This study investigated the antioxidant activity and quality characteristics of yanggaeng (traditional Korean jelly) with added purple carrot powder. The total phenolic compounds and anthocyanin content increased with increasing amounts of purple carrot powder, and the yanggaeng with 4-6% addition received the highest sensory evaluation scores. These results provide basic data for the preparation of yanggaeng using purple carrots, aligning with the growing interest in healthy desserts.
Related Content
LikeSNU analyzes your query semantically to recommend related resources.
-
Natural Food Colorants : science and technology
-
Natural and artificial flavoring agents and food dyes
-
Fruit and cereal bioactives : sources, chemistry, and applications
-
Food colour and appearance
-
Chemistry and physiology of selected food colorants
-
Colour additives for foods and beverages
-
Quality attributes and their measurement in meat, poultry and fish products
-
Phytochemical functional foods
-
Evaluation of certain food additives and naturally occurring toxicants : thirty-ninth report of the Joint FAOWHO Expert Committee on Food Additives.
-
Quality attributes and their measurment in meat,poultry and fish products
-
Phenolic compounds in food and their effects on health
-
Food flavorings
-
Flavor and health benefits of small fruits
-
Anthocyanins from natural sources : exploiting targeted delivery for improved health
-
Tree nuts : composition, phytochemicals, and health effects
-
Color in food : technological and psychophysical aspects
-
Food research and data analysis
-
Phytogenics in animal nutrition : natural concepts to optimize gut health and performance
-
Tea and tea products : chemistry and health-promoting properties
-
오색섭생 : 5가지 색으로 전하는, 삶을 다스리는 컬러 푸드 이야기
Previous
Next
Previous
Next