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Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls

Food chemistry, v.94 no.4, 2006년, pp.489 - 493  

Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) ,  Jeong, Seok-Moon (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) ,  Kim, So-Young (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) ,  Park, Hae-Ryong (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) ,  Nam, K.C. (Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA) ,  Ahn, D.U. (Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA)

Abstract AI-Helper 아이콘AI-Helper

AbstractThe antioxidant activities of peanut (Arachis hypogaea L.) hull extracts were evaluated after far-infrared (FIR) radiation or heat treatment. Peanut hulls in petri dishes were FIR-irradiated or heat-treated (150 °C) for 5, 10, 15, 20, 40 or 60 min. The water extracts (300 mg/10 mL) of pe...

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