Changes in physical properties of Yukwa (fried rice snack) by soybean extract concentration and incubation time
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DOI: 10.1007/s10068-017-0284-y
Abstract: This study assessed the effects of soybean extract concentration and incubation time on the physical properties of Yukwa, a traditional Korean oil-puffed snack. Notably, whiteness decreased, while redness and yellowness increased as the soybean extract… read more here.
Keywords: extract concentration; incubation time; soybean extract;
Impact of Drying Processes on Phenolics and In Vitro Health-Related Activities of Indigenous Plants in Thailand
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DOI: 10.3390/plants11030294
Abstract: Thailand has vast areas of tropical forests with many indigenous plants, but limited information is available on their phytochemical profile and in vitro inhibitions of enzymatic and nonenzymatic reactions. This study investigated phenolic profiles using… read more here.
Keywords: drying processes; extract concentration; using extract; indigenous plants ... See more keywords