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Research Articles

Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology

원문정보

Tae-Soo Lim, Jeong-Ryong Do, Joong-Ho Kwon, Hyun-Ku Kim

한국식품과학회 Food Science and Biotechnology Volume 17 Number 2 2008.04 pp.379-383
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract 
 Introduction
 Materials and Methods
  preparation of ground garlic 
  Experimental design for response surface methodology
  Determination of extraction yield
  Determination of electron-donating ability
  Determination of nitrite-scavenging activity 
  Antioxidant activity of superoxide dismutase
  Prediction of optimum extraction condition 
 Results and Discussion
  Changes in yields
  Changes in electron-donating ability
  Change in nitrite-scavenging ability
  Antioxidant activity of superoxide dismutase 
  Prediction of optimum extraction conditions
 References

키워드

저자정보

  • Tae-Soo Lim Korea Food Research Institute
  • Jeong-Ryong Do Korea Food Research Institute
  • Joong-Ho Kwon Department of Food Science and Technology, Kyungppok National University
  • Hyun-Ku Kim Department of Food Science and Technology, Kyungppok National University

참고문헌

자료제공 : 네이버학술정보

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