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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.30 no.5, 2010년, pp.860 - 866
This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composi...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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마늘의 효능은 무엇인가? | 마늘(Allium sativum L.)은 동서양 음식에서 선호되는 양념으로 식용뿐만 아니라 민간 치료제로서 오래 전부터 사용되어 왔으며, 최근 높은 사망률을 나타내는 암이나 고혈압, 동맥경화, 심장질환, 뇌졸증 등의 질환 예방이나 치료에 효능이 있다고 알려지면서 많은 연구가 진행되고 있다(Amagase et al., 2001; Essman, 1984; Wu and Sheen, 2001). | |
마늘의 유효성분인 allicin은 어떻게 생성되는가? | , 2001; Essman, 1984; Wu and Sheen, 2001). 마늘의 유효성분으로 보고된 allicin은 마늘 특유의향기성분으로 마늘 조직이 파괴될 때 자체효소인 allinase에 의해 allin이 분해되어 생성된다(Fenelli et al., 1998). | |
마늘 부산물은 어떻게 처리되고 있는가? | 그러나 마늘 부산물의 이용성에 관한 연구는 거의 없는 실정이다. 마늘 가공 후 발생되는 뿌리와 껍질 및 마늘대는 전량 폐기되고 있으며, 환경오염의 문제가 대두되고 있다. |
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