지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 740 - 746 (7page)
이용수
초록· 키워드
오류제보하기
Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ’s physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics (2,558.20±50.06 mg/L GAE), total flavonoid (3,236.80±56.11 mg/L), total anthocyanin (559.88±3.51 mg/L), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (84)
참고문헌 신청
1. [학술지(정기간행물)] - / 2007 / Mart？n-Belloso O. Effects of thermal and nonthermalprocessing treatments on fatty acids and free amino acids ofgrape juice. Food Control 18 : 473 ~ 479
2. [학술지(정기간행물)] - / 1986 / Sims CA. Effects of fruit maturity and juice extraction temperature on quality of？Concord？ grape juice. J. Am. Soc. Hort. Sci. 111 : 742 ~ 746
3. [학술지(정기간행물)] - / 1989 / Swartzel KR. Kinetics of colourchange of grape juice generated using linearly increasing temperature.J. Food Sci. 54 : 776 ~ 777
4. [학술지(정기간행물)] - / 1996 / Paganga G. Structure-antioxidantactivity relationships of flavonoids and phenolic acids. Free RadicalBio. Med. 20 : 933 ~ 956
5. [학술지(정기간행물)] - / 2007 / Falc？o LD. Colour stabilityof anthocyanins from ？Isabel？ grapes : 594 ~ 599
2. [학술지(정기간행물)] - / 1986 / Sims CA. Effects of fruit maturity and juice extraction temperature on quality of？Concord？ grape juice. J. Am. Soc. Hort. Sci. 111 : 742 ~ 746
3. [학술지(정기간행물)] - / 1989 / Swartzel KR. Kinetics of colourchange of grape juice generated using linearly increasing temperature.J. Food Sci. 54 : 776 ~ 777
4. [학술지(정기간행물)] - / 1996 / Paganga G. Structure-antioxidantactivity relationships of flavonoids and phenolic acids. Free RadicalBio. Med. 20 : 933 ~ 956
5. [학술지(정기간행물)] - / 2007 / Falc？o LD. Colour stabilityof anthocyanins from ？Isabel？ grapes : 594 ~ 599
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UCI(KEPA) : I410-ECN-0101-2013-573-001011160