최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.11 no.1, 2004년, pp.88 - 93
김현구 (한국식품개발연구원) , 권영주 (한국식품개발연구원) , 김영언 (한국식품개발연구원) , 남궁배 (한국식품개발연구원)
This study was conducted in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Aster scaber Thunb extracts. Extraction time was reduced considerably in MAE. When 70% methanol, 50% m...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Ham, S.S., Lee, S.Y., Oh, D.H., Jung, S.W., Kim, S.H., Chung, C.K. and Kang, I.J. (1998) Antimutagenic and antigenotoxic effects of Ligularia fischeri extracts. J. Korean Soc, Food Sci. Nutr., 27, 745-750
Al-saikhan, M.S., Howard, L.R. and Miller, J.C. Jr. (1995) Antioxidant activity and total phenolics in different genotypes of potato(Solanum tubersum, L.). J. Food Sci., 60, 341-343
Azuma, K., Nakayama , M., Koshioka, M., Ippoushi, K., Yamaguchi, Y., Kohata, K., Yamauchi, Y., Ito, H. and Higashio, H. (1999) Phenolc antioxidants from the leaves of corchorus olitorius L. J. Agric. Food Chem., 47, 3963-3966
Camir, M.E. and Dougherty, M.P. (1998) Added phenolic compounds enhance lipid stability in extruded com. J. Food Sci., 63, 516-518
Kahkonen, M.P., Hopia, A.l., Vourela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S. and Heinonen, M.J. (1999) Antioxidant activity of plant extracts containing phenolic compounds. J. Agri. Food Chem., 47, 3954-3962
Lee, J. and Lee, S.R. (1994) Some physiological activity of phenolic substances in plant foods. Korean J. Food Sci. Technol., 26, 317-323
Lin, Y.L., Juan, I.M., Chen, Y.L., Liang, Y.C. and Lin, J.K. (1996) Composition of polyphenols in fresh tea leaves and associations of their oxygen-radical-absorbing capacity with antiproliferative actions in fibroblast cells. J. Agric. Chem., 44, 1387-1394
Kim, N.M., sung, H.S. and Kim, W.J. (1993) Effect of solvents and some extraction conditions on antioxidant activity in cinnamon extracts. Korean J. Food Sci. Technol., 25, 204-209
Giese, J. (1992) Advances in microwave food processing. Food Technol., 46, 118-123
Pare, J.R.J., Belanger, M.R. and Stafford, S.S. (1994) Microwave-assisted process( $MAP^{TM}$ ): a new tool for the analytical laboratory. Trends in Analytical Chemistry, 13, 176-184
Schiffmann, R.F. (1992) Microwave processing in the U.S. food industry. Food Technol., 46, 50-56
AOAC. (1985) Official method of analysis. 16th ed. Association of Official Analytical Chemists, Washington D. C
Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200
Kang, Y.H., Park, Y.K. and Lee, G.D. (1996) The nitrite scavenging and electron donating ability of penolc compouds. Korean J. Food Sci. Technol., 28, 232-239
Pare, J.R.J., Sigoun, M. and Lapointe, J. (1991) Microwave-assisted natural products extraction. US Patent 5,002,784
Kim, H.K, Kwon, Y.J., Kwak, H.J. and Kwon, J.H. (1999) Oleoresin content and functional characteristics of fresh garlic by microwave-assisted extraction. Korean J. Food Sci. Technol., 31, 329-335
Kwon, Y.J., Kwon, J.H. and Kim, H.K. (1999) Oleoresin content and functional properties of fresh onion by microwave-assisted extraction. J. Korean Soc. Food Sci. Nutr., 28, 876-881
Lee, S.B. (1997) Optimization of extraction conditions for soluble ginseng components using microwave extraction system. Thesis, Kyungpook National University, Taegu, Korea
※ AI-Helper는 부적절한 답변을 할 수 있습니다.