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
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.4
- 발행연도
- 2016.12
- 수록면
- 348 - 354 (7page)
이용수
초록· 키워드
오류제보하기
This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (30)
참고문헌 신청
Butt MS / 2009 / Garlic : nature’s protection against physiological threats / Crit Rev Food Sci Nutr 49:538~551
Ye HY / 2003 / Study progress on immune regulation effect of garlic / J Chin Med Pharmacol 3:54~56
Kim JH / 2012 / A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts / Int J Food Sci Technol 47:1176~1182
Corzo-Martínez M / 2007 / Biological properties of onions and garlic / Trends Food Sci Technol 18:609~625
Bae SE / 2012 / A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC / LWT-Food Sci Technol 46:532~535
Ye HY / 2003 / Study progress on immune regulation effect of garlic / J Chin Med Pharmacol 3:54~56
Kim JH / 2012 / A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts / Int J Food Sci Technol 47:1176~1182
Corzo-Martínez M / 2007 / Biological properties of onions and garlic / Trends Food Sci Technol 18:609~625
Bae SE / 2012 / A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC / LWT-Food Sci Technol 46:532~535
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps
한국식품영양과학회 학술대회발표집
2016 .10
-
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps
Preventive Nutrition and Food Science
2016 .12
-
열전달 모델의 식품의 가열살균공정에 대한 응용
농업생명환경연구
2018 .01
-
Effect of Aged Garlic Ethyl Acetate Extract on Oxidative Stress and Cholinergic Function of Scopolamine-Induced Cognitive Impairment in Mice
Preventive Nutrition and Food Science
2019 .06
-
흑삼 열수 추출물의 항산화 효과를 통한 염산/에탄올로 유발된 위염 억제 작용
한국식품영양과학회지
2016 .09
-
Physicochemical and antioxidant properties of garlic (A. sativum) prepared by different heat treatment conditions
한국식품과학회지
2019 .10
-
Physicochemical Changes of Black Garlic During Aging
한국식품영양과학회 학술대회발표집
2016 .10
-
Changes of Physicochemical Characteristics and Antioxidant Activities of Aged Garlic at Different Temperatures
한국식품영양과학회 학술대회발표집
2015 .08
-
가공방법에 따른 마늘껍질의 품질 특성
Food Science and Preservation
2020 .02
-
Changes in Chemical Properties and Antioxidant Activities of Dietary Phenolic Acids by Thermal Processing at High Pressures
한국식품영양과학회 학술대회발표집
2023 .10
-
Modeling on Thermal Efficiency and Nox Emission of Alkali Recovery Furnace Depending on Oxygen Content of Flue Gas
펄프·종이기술
2020 .10
-
Quality Characteristics of black garlic by garlic pretreatment and enzyme treatment
한국식품영양과학회 학술대회발표집
2024 .10
-
Rheological properties of arabinogalactan solutions related to the carbohydrate composition of different legumes
Food Science and Preservation
2023 .10
-
Beta-glucan Concentrated from Betaone Barley Modifies Hepatic Glucose, Lipid, and Inflammation Metabolism in diabetic mice
한국식품영양과학회 학술대회발표집
2021 .10
-
Development of semi-dried garlic of promotion of consumption of Korean garlic
한국식품영양과학회 학술대회발표집
2018 .10
-
마늘 모형을 이용한 마늘 생산 예측
한국농림기상학회 학술발표논문집
2018 .01
-
Attributes of consumer preferences for black garlic
Korean Journal of Agricultural Science
2022 .06
-
Analysis of Quality Characteristics of Baeksan Garlic, Daeseo Garlic, and Namdo Garlic
한국식품영양과학회 학술대회발표집
2024 .10
-
복해정 간장의 이화학적 특성과 HT-29 인체 대장암 세포에서의 In Vitro 항암효과
한국식품영양과학회지
2024 .11
-
Folic Acid Content of Korea’s Food and Ingredients According to Processing Method
한국식품영양과학회 학술대회발표집
2023 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2017-594-002040555