Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of t...

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Detalles Bibliográficos
Autores principales: Kim, Su-Yeon, Kim, Bo-Min, Kim, Jung-Bong, Shanmugavelan, Poovan, Kim, Heon-Woong, Kim, So-Young, Kim, Se-Na, Cho, Young-Sook, Choi, Han-Seok, Park, Ki-Moon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2014
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4195628/
https://www.ncbi.nlm.nih.gov/pubmed/25320720
http://dx.doi.org/10.3746/pnf.2014.19.3.220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4195628/
https://www.ncbi.nlm.nih.gov/pubmed/25320720
http://dx.doi.org/10.3746/pnf.2014.19.3.220

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