최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.306 - 312
이지예 (강원대학교 식품영양학과) , 서정희 (강원대학교 식품영양학과)
To test bee pollen as an ingredient for heat-processed foods, bee pollen was puffed under heat at various pressures and examined for its physicochemical properties and antioxidant activities. As the puffing intensity increased, the browning index, total reducing capacity, and DPPH radical scavenging...
Anjos O, Fernandes R, Cardoso SM, Delgado T, Farinha N, Paula V, Estevinho LM, Carpes ST. Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding. LWT-Food Sci. Technol. 111: 869-875 (2019)
AOAC. Official Methods of Analysis of the AOAC. 15th ed. Method 984.13. Association of Official Analytical Chemists. Arlington, VA, USA (1990)
Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995)
Chapman RA, Mackay K. The estimation of peroxides in fats and oils by the ferric thiocyanate method. J. Am. Oil Chem. Soc. 26: 630-363 (1949)
Conte P, Caro AD, Balestra F, Piga A, Fadda C. Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT-Food Sci. Technol. 90: 1-7 (2018)
de Florio Almeida J, dos Reis AS, Heldt LFS, Pereira D, Bianchin M, de Moura C, Plata-Oviedo MV, Haminiuk CWI, Ribeiro IS, da Luz CFP, Carpes ST. Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT-Food Sci. Technol. 76: 299-305 (2017)
Ioannou I, Hafsa I, Hamdi S, Charbonnel C, Ghoul M. Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour. J. Food Eng. 111:208-217 (2012)
Knol JJ, Linssen JPH, van Boekel MAJS. Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling. Food Chem. 120: 1047-1057 (2010)
Krystyjan M, Gumul D, Ziobro R, Korus A. The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT-Food Sci. Technol. 63: 640- 646 (2015)
Lee J, Surh J. Effect of the addition of bee pollen on the antioxidant activity and oxidation stability of wheat flour-puff yeot-gangjeong during storage. Korean J. Food Cook Sci. 37: 262-272 (2021)
McClements DJ, Decker EA. Lipids. pp. 155-216. In: Fennema's Food Chemistry. Damodaran S, Parkin KL, Fennema OR (ed). CRC Press, Boca Raton, FL, USA (2007)
Nooshkam M, Varidi M, Bashash M. The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem. 275: 644-660 (2019)
Thakur M, Nanda V. Composition and functionality of bee pollen: A review. Trends Food Sci. Technol. 98: 82-106 (2020)
Tompkins C, Perkins EG. The evaluation of frying oils with the p-Anisidine value. J. Am. Oil. Chem. Soc. 76: 945-947 (1999)
Vhangani LN, Wyk JV. Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems. Food Chem. 137: 92-98 (2013)
Yeom J, Surh J. Physicochemical properties and antioxidant activities of heat-treated arrowroot extract and baekseolgi added with arrowroot extract. Korean J. Food Cook Sci. 35: 227-235 (2019)
Yi JY, Zhou LY, Bi JF, Wang P, Liu X, Wu XY. Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips. Dry. Technol. 34: 773-782 (2016)
*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.