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Research Articles

Effect of Cultivars and Cooking Methods on the Trypsin Inhibitor Activities of Potatoes

원문정보

Mi Yeon Kim, Chan Wok Son, Hyun Jung Shim, Jeung Hee Lee, Kun Jong Lee, Dai-Eun Sok, Hyoung Chin Kim, Won Kee Yoon, Hwan Mook Kim, Mee Ree Kim

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.161-165
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Potato samples
  Heat processing methods
  Sample extraction 
  Trypsin inhibition assay
  Statistical analyses
 Results and Discussion
  Differences in cultivars
  Differences in processed potato products
  Effect of cooking methods on the trypsin inhibitor activities
 References

키워드

저자정보

  • Mi Yeon Kim Department of Food and Nutrition, Chungnam National University
  • Chan Wok Son Department of Food and Nutrition, Chungnam National University
  • Hyun Jung Shim Department of Food and Nutrition, Chungnam National University
  • Jeung Hee Lee Department of Food and Nutrition, Chungnam National University
  • Kun Jong Lee Department of Food and Nutrition, Chungnam National University
  • Dai-Eun Sok College of Pharmacy, Chungnam National University
  • Hyoung Chin Kim Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology
  • Won Kee Yoon Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology
  • Hwan Mook Kim Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology
  • Mee Ree Kim Department of Food and Nutrition, Chungnam National University

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