earticle

논문검색

Research Articles

Changes in the Physicochemical Properties and Functional Components of Uncooked Foods Treated with Electrolyzed Water

원문정보

Tie-Yan Jin, Deog-Hwan Oh, Jong-Rang Eun

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.72-79
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Materials 
  Precess of materials
  Measurement of the chemical component contents
  Measurement of color
  Measurement of dietary fiber content
  Measurement of vitamin C contnet
  Measurement of β-carotene content 
  Measurement of total phenolic compound content
  Measurement of pectin content
  Measurement of lectin content 
  Measurement of alginic acid content
  Measurement of porphyan content
  Statistical analysis
 Results and Discussion
  Content of chenical components
  Measurement of color
  Dietary fiber content
  Contents of vitamin C, β-carotene, pectin, and total phenolic compounds in carrots and cabbage 
  Content of lectin in shiitake mushroon and total phenolic compounds in white button mushroom
  Contents of vitaimin C, β-carotene, alginic acid, and porphyran in sea mustard and laver
 References

키워드

저자정보

  • Tie-Yan Jin School of Bitotechnology, Kangwon National University
  • Deog-Hwan Oh Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University
  • Jong-Rang Eun Department of Food Science and Technology and Institute of Agriculture Science and Technology, Chonnam National University

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.

      0개의 논문이 장바구니에 담겼습니다.