Study of Browning and Caking Reduction Techniques in Onion Powder

Kim, Hee-Sun; Han, Myung-Ryun; Chang, Moon-Jeong; Kim, Myung-Hwan

doi:10.13050/foodengprog.2008.12.4.269

Food Eng. Prog. 2008; 12(4):269-274

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.4.269

Article

분말양파의 갈변 및 케이킹 억제기술연구

김희선¹, 한명륜², 장문정³, 김명환¹^,^*

Study of Browning and Caking Reduction Techniques in Onion Powder

Hee-Sun Kim¹, Myung-Ryun Han², Moon-Jeong Chang³, Myung-Hwan Kim¹^,^*

Author Information & Copyright ▼

¹단국대학교 식품공학과

²혜전대학 식품영양과

³국민대학교 식품영양학과

¹Department of Food Engineering, Dankook University, Cheonan 330-714, Korea

²Department of Food and Nutrition, Hye Jeon College, Hongsung 350-702, Korea

³Department of Food & Nutrition, Kookmin University, Seoul 136-702, Korea

^*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan 330-714, Korea. Tel: +82-41-550-3563; Fax: +82-41-550-3566, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2008 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2008