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NTIS 바로가기Food chemistry, v.128 no.2, 2011년, pp.371 - 379
Raitio, Riikka (University of Copenhagen, Department of Food Science, Faculty of Life Sciences, Rolighedsvej 30, DK-1930 Frederiksberg C, Denmark) , Orlien, Vibeke (University of Copenhagen, Department of Food Science, Faculty of Life Sciences, Rolighedsvej 30, DK-1930 Frederiksberg C, Denmark) , Skibsted, Leif H. (Corresponding author. Address: University of Copenhagen, IFV, Rolighedsvej 30, 1958Frederiksberg C, Denmark. Tel.: +45 3533 3221)
Highlights► Quality of cauliflower soup powder is mainly decreased due to protein degradation. ► Lipid oxidation is of less importance in determining shelf-life of cauliflower soup powder. ► Freshly prepared soup powder have a high content of free radicals. ► Dimethyl...
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