최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기융합정보논문지 = Journal of Convergence for Information Technology, v.11 no.5, 2021년, pp.223 - 231
이자복 ((주)엘파운더) , 최재영 (연성대학교 호텔외식조리과 호텔조리전공)
The antioxidant activity of Chrysanthemum indicum L. extract (CIL) was investigated by fermenting lactic acid bacteria with the CIL from 64% and 80% ethanol extraction and measuring the total phenolic contents (TPC), flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and linoleic ...
M. Niva. (2007). 'All foods affect health': Understandings of functional foods and healthy eating among health-oriented Finns. Appetite, 48(3), 384-393. DOI : 10.1016/j.appet.2006.10.006
E. G. Mun, B. Kim, E. Y. Kim, H. J. Lee, Y. Kim, Y. Park & Y. S. Cha. (2018). Research trend in traditional fermented foods focused on health functional evaluation. J Korean Soc Food Sci Nutr, 47(4), 373-386. DOI : 10.3746/jkfn.2018.47.4.373
K. Y. Park. (2012). Increased health functionality of fermented foods. Food Industry and Nutrition 17(1), 1-8.
D. Shin & D. Jeong. (2015). Korean traditional fermented soybean products: Jang. Journal of Ethnic Foods, 2(1), 2-7. DOI : 10.1016/j.jef.2015.02.002
S. Parekh, V. A. Vinci & R. J. Strobel. (2000). Improvement of microbial strains and fermentation processes. Appl Microbiol Biotechnol, 54(3), 287-301. DOI : 10.1007/s002530000403
S. R. Couto & M. A. Sanroman. (2006). Application of solid-state fermentation to food industry-a review. Journal of Food Engineering, 76(3), 291-302. DOI : 10.1016/j.jfoodeng.2005.05.022
L. Aguirre, E. M. Hebert, M. S. Garro & G. S. de Giori. (2014). Proteolytic activity of Lactobacillus strains on soybean proteins. LWT-Food Science and Technology, 59(2), 780-785. DOI : 10.1016/j.lwt.2014.06.061
K. R. Pandey, S. R. Naik & B. V. Vakil. (2015). Probiotics, prebiotics and synbiotics-a review. J Food Sci Technol, 52(12), 7577-7587. DOI : 10.1007/s13197-015-1921-1
V. Lei, W. K. A. Amoa-Awua & L. Brimer. (1999). Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms. Int J Food Microbiol, 53(2-3), 169-184. DOI : 10.1016/s0168-1605(99)00156-7
D. O. Otieno, J. F. Ashton & N. P. Shah. (2006). Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. Food Research International, 39(4), 394-407. DOI : 10.1016/j.foodres.2005.08.010
S. Srivastava, D. Singh, S. Patel & M. R. Singh. (2017). Role of enzymatic free radical scavengers in management of oxidative stress in autoimmune disorders. Int J Biol Macromol, 101, 502-517. DOI : 10.1016/j.ijbiomac.2017.03.100
M. Antolovich, P. D. Prenzler, E. Patsalides, S. McDonald & K. Robards. (2002). Methods for testing antioxidant activity. Analyst, 127(1), 183-198. DOI : 10.1039/b009171p
S. G. Lee. (2013). Quality control of Chrysanthemum species by simultaneous determination of phenolic compounds. Master's thesis, Chungang University, Seoul.
Y. Sato, S. Itagaki, T. Kurokawa, J. Ogura, M. Kobayashi, T. Hirano, M. Sugawara & K. Iseki. (2011). In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid. Int J Pharm, 403(1-2), 136-138. DOI : 10.1016/j.ijpharm.2010.09.035
V. Dewanto, X. Wu, K. K. Adom & R. H. Liu. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50(10), 3010-3014. DOI : 10.1021/jf0115589
M. Moreno, M. I. Isla, A. R. Sampietro & M. A. Vattuone. (2000). Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol, 71(1-2), 109-114. DOI : 10.1016/s0378-8741(99)00189-0.
M. S. Blois. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200.
M. Oyaizu. (1986). Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese Journal of Nutrition and Dietetics, 44(6), 307-315. DOI : 10.5264/eiyogakuzashi.44.307
H. Haraguchi, K. Hashimoto & A. Yagi. (1992). Antioxidative substances in leaves of Polygonum hydropiper. J Agric Food Chem, 40, 1349-1351. DOI : 10.1021/jf00020a011
C. A. Rice-Evans, N. J. Miller & G. Paganga. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2(4), 152-159. DOI : 10.1016/S1360-1385(97)01018-2
N. B. Othman, D. Roblain, N. Chammen, P. Thonart & M. Hamdi. (2009). Antioxidant phenolic compounds loss during the fermentation of Chetoui olives. Food Chem, 116(3), 662-669. DOI : 10.1016/j.foodchem.2009.02.084
N. Rajapakse, E. Mendis, W. K. Jung, J. Y. Je & S. K. Kim. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International, 38(2), 175-182. DOI : 10.1016/j.foodres.2004.10.002
F. O. Adetuyi & T. A. Ibrahim. (2014). Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of okra (Abelmoschus esculentus) seeds. Nigerian Food Journal, 32(2), 128-137. DOI : 10.1016/s0189-7241(15)30128-4
N. S. Alrawaiq & A. Abdullah. (2014). A review of flavonoid quercetin metabolism bioactivity and antioxidant properties. Int J PharmTech Res, 6(3), 933-941.
J. Chen, S. Liu, R. Ye, G. Cai, B. Ji & Y. Wu. (2013). Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization. Journal of Functional Foods, 5(4), 1684-1692. DOI : 10.1016/j.jff.2013.07.013
J. H. Yang, J. L. Mau, P. T. Ko & L. C. Huang. (2000). Antioxidant properties of fermented soybean broth. Food Chem, 71(2), 249-254. DOI : 10.1016/S0308-8146(00)00165-5
L. L. S. Canabady-Rochelle, C. Harscoat-Schiavo, V. Kessler, A. Aymes, F. Fournier & J. M. Girardet. (2015). Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods. Food Chem, 183, 129-135. DOI : 10.1016/j.foodchem.2015.02.147
J. P. Cosgrove, D. F. Church & W. A. Pryor. (1987). The kinetics of the autoxidation of polyunsaturated fatty acids. Lipids, 22(5), 299-304. DOI : 10.1007/BF02533996
S. Maqsood, S. Benjakul, A. Abushelaibi & A. Alam. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety, 13(6), 1125-1140. DOI : 10.1111/1541-4337.12106
P. F. Wang & R. L. Zheng. (1992). Inhibitions of the autoxidation of linoleic acid by flavonoids in micelles. Chem Phys Lipids, 63(1-2), 37-40. DOI : 10.1016/0009-3084(92)90019-l
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.