scholarly journals Quality Characteristics and Antioxidant Potential of Rice-Germ Rice Processed with Different Heat Treatments

2020 ◽  
Vol 9 (03) ◽  
pp. 16-21
Author(s):  
Myung-Gu Lee ◽  
Byong-Hee Chun ◽  
Sanjeev Kumar Dhungana ◽  
Jae-Jung Park ◽  
Il-Doo Kim
Keyword(s):  
Quality Characteristics ◽  
Heat Treatments ◽  
Antioxidant Potential

scholarly journals Postharvest Application of Natureseal Heat Treatments for Extending the Shelf Life of Stored Blueberries

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 590e-590
Author(s):  
Fouad M. Basiouny
Keyword(s):  
Heat Treatment ◽  
Relative Humidity ◽  
Shelf Life ◽  
Fruit Quality ◽  
Quality Characteristics ◽  
Heat Treatments ◽  
Moisture Loss ◽  
Postharvest Application ◽  
Fruit Shelf Life

Fruit of Rabbiteye blueberry (Vaccinium ashie Reade cv. `Tifblue') were hand-picked at horticultural maturity and received postharvest liquid coating and heat treatments at 37.7°C for 30 minutes. After precooling for 2 hours and subjected to the treatments, fruit were placed in ventilated card boxes and stored at 1 ± 2°C and 90% to 95% relative humidity for 4 weeks. Heat, liquid coating, or both benefited fruit by reducing storage moisture loss and prolonging fruit shelf life compared to nontreated fruit. However, combining liquid coating with heat treatment did not result in higher differences in storability or fruit quality characteristics.

Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks

2016 ◽  
Vol 51 (12) ◽  
pp. 2674-2681 ◽  
Author(s):  
Raquel Lucas-González ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Alvarez ◽  
Juana Fernández-López
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Extruded Snacks

scholarly journals Physicochemical quality characteristics of hot water extracts of processed ginseng based on different heat treatments

2018 ◽  
Vol 25 (1) ◽  
pp. 155-163
Author(s):  
YoonHan Kang ◽  
우뤠이 저 ◽  
Hyo Jin Kim ◽  
Ji Eun Kim ◽  
Il Shik Shin
Keyword(s):  
Quality Characteristics ◽  
Heat Treatments ◽  
Hot Water ◽  
Physicochemical Quality ◽  
Water Extracts

scholarly journals Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

2014 ◽  
Vol 52 (7) ◽  
pp. 3986-4000 ◽  
Author(s):  
G. I. Bisharat ◽  
A. E. Lazou ◽  
N. M. Panagiotou ◽  
M. K. Krokida ◽  
Z. B. Maroulis
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Extruded Snacks

scholarly journals Quality Characteristics and Antioxidant Potential of Wine Prepared with Peppers

2018 ◽  
Vol 4 (10) ◽  
pp. 5-9
Author(s):  
Chan-Yong Kim ◽  
Kil-Su Jang ◽  
Oh-Hun Kwon ◽  
Il-Doo Kim
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential

scholarly journals Persimmon fruit enhanced quality characteristics and antioxidant potential of beer

2018 ◽  
Vol 27 (4) ◽  
pp. 1067-1073 ◽  
Author(s):  
Ji-Hyeong Cho ◽  
Il-Doo Kim ◽  
Sanjeev Kumar Dhungana ◽  
Hyeon-Min Do ◽  
Dong-Hyun Shin
Keyword(s):  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Persimmon Fruit
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