다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
International journal of food properties, v.19 no.9, 2016년, pp.2041 - 2051
Mahayothee, Busarakorn (Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand) , Koomyart, Intira (Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand) , Khuwijitjaru, Pramote (Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand) , Siriwongwilaichat, Prasong (Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand) , Nagle, Marcus (Tropics and Subtropics Group, Institute of Agricultural Engineering, Universitä) , Müller, Joachim (t Hohenheim, Stuttgart, Germany)
초록이 없습니다.
Food and Agricultural Commodities Production FAO 2012
Jangchud, Kamolwan, Puchakawimol, Pimolpan, Jangchud, Anuvat. Quality changes of burnt aromatic coconut during 28-day storage in different packages. LWT- Food science and technology, vol.40, no.7, 1232-1239.
Prades, Alexia, Dornier, Manuel, Diop, Nafissatou, Pain, Jean-Pierre. Coconut water preservation and processing: a review. Fruits, vol.67, no.3, 157-171.
Saat, Mohamed, Singh, Rabindarjeet, Sirisinghe, Roland Gamini, Nawawi, Mohd. Rehydration after Exercise with Fresh Young Coconut Water, Carbohydrate-Electrolyte Beverage and Plain Water. Journal of physiological anthropology and applied human science, vol.21, no.2, 93-104.
Prades, Alexia, Dornier, Manuel, Diop, Nafissatou, Pain, Jean-Pierre. Coconut water uses, composition and properties: a review. Fruits, vol.67, no.2, 87-107.
Yong, Jean W. H., Ge, Liya, Ng, Yan Fei, Tan, Swee Ngin. The Chemical Composition and Biological Properties of Coconut ( Cocos nucifera L.) Water. Molecules a journal of synthetic chemistry and natural product chemistry, vol.14, no.12, 5144-5164.
Radenahmad, Nisaudah, Saleh, Farid, Sawangjaroen, Kitja, Vongvatcharanon, Uraporn, Subhadhirasakul, Patchara, Rundorn, Wilart, Withyachumnarnkul, Boonsirm, Connor, James R.. Young coconut juice, a potential therapeutic agent that could significantly reduce some pathologies associated with Alzheimer's disease: novel findings. The British journal of nutrition, vol.105, no.5, 738-746.
Preetha, P. P., Devi, V. Girija, Rajamohan, T.. Hypoglycemic and antioxidant potential of coconut water in experimental diabetes. Food & function, vol.3, no.7, 753-.
Mantena, Sudheer Kumar, Jagadish, Badduri, Sridhar Reddy, Siripurapu, Kiran Babu, Unnikrishnan, Mazhuvancherry Kesavan. In vitro evaluation of antioxidant properties of Cocos nucifera Linn. water. Die Nahrung, vol.47, no.2, 126-131.
Leong, L., Shui, G.. An investigation of antioxidant capacity of fruits in Singapore markets. Food chemistry, vol.76, no.1, 69-75.
Chang, Chia-Lin, Wu, Rong-Tsun. Quantification of (+)-catechin and (−)-epicatechin in coconut water by LC–MS. Food chemistry, vol.126, no.2, 710-717.
Marina, A. M., Che Man, Y. B., Nazimah, S. A. H., Amin, I.. Chemical Properties of Virgin Coconut Oil. Journal of the American Oil Chemists' Society : JAOCS, vol.86, no.4, 301-307.
Marina, A.M., Che Man, Y.B., Amin, I.. Virgin coconut oil: emerging functional food oil. Trends in food science & technology, vol.20, no.10, 481-487.
Marten, Berit, Pfeuffer, Maria, Schrezenmeir, Jürgen. Medium-chain triglycerides. International dairy journal, vol.16, no.11, 1374-1382.
Official Methods of Analysis of AOAC International AOAC 2000 17
Maisuthisakul, P., Suttajit, M., Pongsawatmanit, R.. Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food chemistry, vol.100, no.4, 1409-1418.
Zadernowski, R., Czaplicki, S., Naczk, M.. Phenolic acid profiles of mangosteen fruits (Garcinia mangostana). Food chemistry, vol.112, no.3, 685-689.
Brand-Williams, W., Cuvelier, M.E., Berset, C.. Use of a free radical method to evaluate antioxidant activity. LWT- Food science and technology, vol.28, no.1, 25-30.
Re, Roberta, Pellegrini, Nicoletta, Proteggente, Anna, Pannala, Ananth, Yang, Min, Rice-Evans, Catherine. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology & medicine, vol.26, no.9, 1231-1237.
Zadernowski, R., Naczk, M., Nesterowicz, J.. Phenolic Acid Profiles in Some Small Berries. Journal of agricultural and food chemistry, vol.53, no.6, 2118-2124.
Christie, W.W. Gas Chromatography and Lipids: A Practical Guide ; The Oily Press: Bridgewater, UK, 1989; 320.
Kuehl, R.O. Design of Experiment: Statistical Principles of Research Design and Analysis , 2nd Ed. Duxbury Press: Pacific Grove, CA, 2000; 666.
Tan, T.C., Cheng, L.H., Bhat, R., Rusul, G., Easa, A.M.. Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food chemistry, vol.142, 121-128.
Fischer, U.A., Carle, R., Kammerer, D.R.. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions. Food chemistry, vol.138, no.2, 1800-1809.
Abid, M., Jabbar, S., Hu, B., Hashim, M.M., Wu, T., Lei, S., Khan, M.A., Zeng, X.. Thermosonication as a potential quality enhancement technique of apple juice. Ultrasonics sonochemistry, vol.21, no.3, 984-990.
Bosanek, C.A., Silliman, K., Kirk, L.L., Frankel, E.N.. Total Phenolic Content And Antioxidant Potential Of Commercial Grape Juice. Journal of the American Dietetic Association, vol.96, no.9, A35-A35.
Reque, P.M., Steffens, R.S., Jablonski, A., Flores, S.H., Rios, A.d.O., de Jong, E.V.. Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems, vol.33, no.1, 111-116.
Seneviratne, K.N., HapuarachchI, C.D., Ekanayake, S.. Comparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditions. Food chemistry, vol.114, no.4, 1444-1449.
Khuwijitjaru, Pramote, Plernjit, Jiraporn, Suaylam, Boonyanuch, Samuhaseneetoo, Suched, Pongsawatmanit, Rungnaphar, Adachi, Shuji. Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. The Canadian journal of chemical engineering, vol.92, no.5, 810-815.
Wu, Y., Hu, B.. Simultaneous determination of several phytohormones in natural coconut juice by hollow fiber-based liquid-liquid-liquid microextraction-high performance liquid chromatography. Journal of chromatography A, vol.1216, no.45, 7657-7663.
Jackson, José C, Gordon, André, Wizzard, Gavin, McCook, Kayanne, Rolle, Rosa. Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit. Journal of the science of food and agriculture, vol.84, no.9, 1049-1052.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.