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A Process for Preventing Enzymatic Degradation of Rutin in Tartary Buckwheat(Fagopyrum tataricum Gaertn) Flour

원문정보

DAn Li, Xiaolin Ding, Xiaolei Li, Kwan-Hwa Park

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.118-122
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Chemicals
  Sample preparation
  Steaming
  Heating
  Microwaving
  Boiling
  Extrusion
  Color analysis
  Sensory evaluation
  Flavonoid extraction
  HPLC determination of flavanoids
  Statistical analysis
 Results and Discussion
  Rutin Joss during dough-making
  Heating and microwaving pretreatments
  Steaming and boiling pretreatments
  Extrusion pretreatment
  Color and taste
 References

키워드

저자정보

  • DAn Li Jilin Key Laboratory of Agricultural Products Processing, Changchun University, School of Food Science and technology, Jiangnan University
  • Xiaolin Ding School of Food Science and technology, Jiangnan University
  • Xiaolei Li Jilin Key Laboratory of Agricultural Products Processing, Changchun University
  • Kwan-Hwa Park Center for Agricultural Biomaterials and Department of Food Science and Biotechnology, School of Agricultural Biotechnology, Seoul National University

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