$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Abstract

Although widely applied in the food industry, extrusion cooking has not been applied to the traditional red ginseng process for steaming and drying ginseng. We therefore investigated the change in the effective components in red ginseng (total saponins, ginsenosides and maltol) from extruded raw ginseng. The variables were the drying temperature of the sliced raw ginseng (80 and $90^{\circ}C$) before the extrusion process and the moisture content (15 and 22%, w.b.) during the extrusion process. Ginsenosides Rg1 and Rg2 were detected in dried ginseng at $80^{\circ}C$, but ginsenoside Rg3, which was contained in red ginseng, was not detected. On the other hand, ginsenosides Rg1, Rg2 and Rg3 were detected in extruded ginseng at moisture contents of 15 and 22%. Total ginsenosides were highest at $90^{\circ}C$ drying temperature and 22% moisture content for the extrusion process.

저자의 다른 논문

참고문헌 (16)

  1. Understanding of Korean Ginseng , Cho, J.S.;Han, Y.N.;Oh, H.I.;Park, H.;Sung, H.S.;Rark, J.H. , / v.,pp.35-46, 1995
  2. Food extruders and their application;Extrusion Cooking , Harper, J.M.;Mercier, C.P.(ed.);Linko, P.(ed.);Harper, J.M.(ed.) , / v.,pp.1-18, 1989
  3. Extrusion of Foods , Harper, J.M. , / v.,pp., 1981
  4. Solubilization of plant cell walls by extrusion , Hwang, J.K.;Kim, T.K.;Hong, S.I.;Kim, C.J. , J Korean Soc. Food Nutr. / v.23,pp.358-370, 1994
  5. Treatment of Biji by extrusion-cooking and its utilization , Ryu, G.H. , Korea Soybean Digest / v.12,pp.43-48, 1995
  6. Optimization of extrusion process for dairy ingredient fortification of cornmeal puffed via $CO_2$ gas injection , Ryu, G.H.;Kim, B.S.;Mulvaney, S.J. , Food Sci. Biotechnol. / v.11,pp.552-556, 2002
  7. Chemical studies on the oriental plant drugs. Comparative studies on the saponins and sapogenins of ginseng and related crude drugs , Ando, T.;Tanaka, O.;Sibata, S. , Soyakugaku Zasshi. / v.25,pp.28-37, 1971
  8. Fundamental studies on the evaluation of the crude drugs. III. Chemical and biochemical evaluation of ginseng and related crude drugs , Namba, T.;Yoshizaki, M.;Tomimori, T.;Kobashi, K.;Matsui, K.;Hase, J. , Yakugaku Zasshi / v.94,pp.52-260, 1974
  9. Development of red ginseng manufacturing by using extrusion process , Ha, D.C. , / v.,pp., 2003
  10. Colloid in Food , Dickinson, E.;Stainsby, G. , / v.,pp., 1982
  11. Measurements in the Rheology of Foodstuffs , Prentice, J.H. , / v.,pp., 1984
  12. Food Texture and Viscosity: Concept and Measurement , Bourne, M.C. , / v.,pp., 1982
  13. Food Texture and Rheology , Sherman, P. , / v.,pp., 1979
  14. Studies on the anti-oxidant components of Korea ginseng , Han, B.H. , Proceedings of the 2nd International Ginseng Symposium / v.,pp.13-17, 1978
  15. Protective effects a ginseng component, maltol 2-methyl-3-hydroxy-${\gamma}$-pyrone) against tissue damages induced by oxygen radicals , Shim, J.G.;Park, J.W.;Pyo, J.K.;Kim, M.S.;Chung, M.H. , Proceedings of International Symposium on Korean Ginseng / v.,pp.45-48, 1990
  16. Nitrogen compounds of Korean ginseng and their physiological significance , Park, H.;Cho, B.G.;Lee, M.K. , Proc. Int'l Sym on Korean ginseng / v.,pp.175-189, 1990

이 논문을 인용한 문헌 (10)

  1. 2006. "" Journal of food science and nutrition, 11(4): 318~322 
  2. 2007. "" Food science and biotechnology, 16(5): 783~788 
  3. 2007. "" Food science and biotechnology, 16(5): 812~816 
  4. 2007. "" Food science and biotechnology, 16(5): 848~853 
  5. 2007. "" Food science and biotechnology, 16(4): 543~548 
  6. 2007. "" Food science and biotechnology, 16(3): 381~385 
  7. Lee, Ka-Soon ; Kim, Gwan-Hou ; Kim, Hyun-Ho ; Seong, Bong-Jae ; Lee, Hee-Chul ; Lee, Young-Gu 2008. "Physicochemical Characteristics on Main and Fine root of Ginseng Dried by Various Temperature with Far-Infrared drier" 韓國藥用作物學會誌 = Korean journal of medicinal crop science, 16(4): 211~217 
  8. 2008. "" Food science and biotechnology, 17(2): 287~294 
  9. 2009. "" Journal of food science and nutrition, 14(2): 156~161 
  10. 2009. "" Food science and biotechnology, 18(5): 1124~1131 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일