Quality evaluation of simmered Japanese radish and taro by vacuum cooking

Simmered dishes were prepared using the Japanese radish (daikon) and taro (satoimo) by the vacuum cooking method in order to determine whether the quality of the dishes is maintained after storage.

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Publication Details

Journal
Journal for the Integrated Study of Dietary Habits
Published
2025-01-01
DOI
https://doi.org/10.2740/jisdh.36.2_69
Primary Topic
Bioactive Compounds in Plants
Type
article
Field-Weighted Citation Impact
0.00
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article

Quality evaluation of simmered Japanese radish and taro by vacuum cooking

Chikage Kikuta
Journal for the Integrated Study of Dietary Habits
Bioactive Compounds in Plants
article

Quality evaluation of simmered Japanese radish and taro by vacuum cooking

Chikage Kikuta
article en

Abstract

Simmered dishes were prepared using the Japanese radish (daikon) and taro (satoimo) by the vacuum cooking method in order to determine whether the quality of the dishes is maintained after storage.

Journal for the Integrated Study of Dietary HabitsVol. 36(2)
Osaka Shoin Women's University (JP)
Openalex Percentile: Top 77%
Bioactive Compounds in Plants
DOIOpen Access PDFOpenAlex
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Quality evaluation of simmered Japanese radish and taro by vacuum cooking — Chikage Kikuta · Journal for the Integrated Study of Dietary Habits (2025) | TGRS Research Map | TGRS