Browsing by Publisher "KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST"
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Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
(KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2009)Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total ... -
Evaluation of Antioxidant Activities of 3 Edible Mushrooms: Ramaria flava (Schaef.: Fr.) Quel., Rhizopogon roseolus (Corda) TM Fries., and Russula delica Fr.
(KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST, 2010)The methanolic extracts of Ramaria flava, Rhizopogon roseolus", and Russula delica were analyzed for their antioxidant, activities in different test systems including. beta-carotene/linoleic acid, 1.1-dipheny1-2-picrylhydrazyl ...