최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기생명과학회지 = Journal of life science, v.18 no.3 = no.95, 2008년, pp.323 - 328
김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) , 양선아 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) , 임남경 (계명대학교 식품가공학과) , 지광환 (금오공과대학교 자연과학부 응용화학) , 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
In this study we evaluated the method to develop red ginseng oil containing high content of phytochemicals by enzymes treatment. To select the optimum extraction process of red ginseng with oils, the antioxidant activities of red ginseng using various enzymes were measured. Red ginseng after 0.5% ce...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
AOAC Official methods of analysis: The Association of Official Analytical Chemists. 1990, 15th eds., Washington D. C.
Blois, M. S. 1977. Antioxidant determinations by the use of a stable free radical. J. Agric. Food Chem. 25, 103-107.
Branen, A. L. 1975. Toxicolagical and biochemistry of butylated hydroxyanisle and butylated hydroxytoluene. J. Am. oil Chem. Soc. 52, 59-62.
Choi, H. J., Y. B. Zhang, B. J. An and C. Choi. 2002. Identification of biologically active compounds from Panax ginseng C. A. Meyer. Korean J. Food Sci. Technol. 34, 493-497.
Choi, M., G. J. Shin, G. P. Choi, J. H. Do and J. D. Kim. 2003. Synergistic effects of extracts from korean red ginseng, Saururus chinensis (Lour.) baill. and Rubus coreanus Miq. on antioxidantive activities. Korean J. Medicinal Crop. Sci. 11, 148-154.
Dziezak, J. D. 1986. Antioxidants. Food Technol. 40, 94-95.
Folin, O. and W. Denis. 1912. On phosphotungastic-phospho-mdybdic compounds as color reagents. J. Biol. Chem. 12, 239-249.
Frankle, E. N. 1984. Lipid oxidation products and biological significance. J. Am. oil Chem. Soc. 61, 1908-1913.
Hah, D. S., C. H. Kim, G. S. Kim, E. G. Kim and J. S. Kim. 2005. Antioxidative effects of traditional medical plants of lipid peroxidation. Korean J. Ver. Res. 45, 341-350.
Hwang, E. Y. and S. Y. Choi. 2006. Quantitative analysis of phenolic compounds in different parts of Panax ginseng C. A. Meyer and its inhibitory effect on melanin biosysthesis. Korean J. Medicinal Crop Sci. 14, 148-152.
Ito, N., M. Hiroze, G. Fukushima, H. Tauda, T. Shira and M. Tarematsu. 1986. Studies on antioxidant; their carcinogenic and modifying effects on chemical carcinogenesis. Food Chem. Toxicol. 24, 1071-1081.
Junrachote, T., E. Berghofer, S. Siebenhandl and F. S. Bauer. 2007. Antioxidative effect of added dried Holy basil and its ethanolic extracts in susceptibility of cooked ground pork to lipid oxidation. J. Food Chem. 100, 129-135.
Kalogeropoulos, N., A. Mylona, A. Chiou, M. S. Ioannou and N. K. Andrikopoulos. 2007. Retention and distribution of natural antioxidants ( $\alpha$ -tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. J. LWT. 40, 1008-1017.
Kim, J. S., J. H. Lee, Y. E. Chang, Y. S. Han, M. H. Kang, G. J. Han and Y. S. Cho. 2005. Oxidation stability of soybean oil containing Lithospermum erythrohizon. Korean J. Food Cookery Sci. 21, 283-289.
Kim, H. K., V. E. Kim, J. R. Do, V. C. Lee and B. Y. Lee. 1995. Antioxidative activity and physiological activity of some Korean medical plants. Korean J. Food Sci. Technol. 27, 80-85.
Lee, F. Z., B. D. Lee and J. B. Eun. 2006. Antimicrobial activity and oxidative stability of bamboo smoke distillate on soybean oil during storage. Korean J. Food Sci. Technol. 38, 816-822.
Lee, S. E., S. U. Lee, J. K. Bang, Y. J. Yu and R. S. Seong. 2004. Antioxidant activities of leaf, stem, and root of Panax ginseng C. A. Meyer. Korean J. Medicinal Crop. Sci. 12, 237-242.
Ozkan, G., B. Sinsek and H. Kuleasan. 2007. Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. J. Food Eng. 79, 1391-1396.
Paquot, C. and A. Hautfenne. 1987. Standard method for the analysis of oils, fats and derivatives (7th revised). pp. 73, Blackwell Scientific Publication. London.
Park, C. K., B. S. Jeon and J. W. Yang. 2003. The chemical components of Korean ginseng. Food Indus. Nutr. 8, 10-23.
Rehman, Z., F. Habib and W. H. Shah. 2004. Utilization of potato peels extract as a natural antioxidant in soy bean oil. J. food chem. 85, 215-220.
Tura, D., C. Gigliotti, S. Pedo, O. Failla, D. Bassi and A. Serraiocco. 2007. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgen olive oils (Olea Europea L.) and correlations with oxidative stability. J. Scienta. 112, 108-119.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.