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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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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
- 398 - 405 (8page)
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초록· 키워드
오류제보하기
The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes. Moreover, the carbon, hydrogen, and oxygen content of melanoidins formed from BG during thermal processing decreased initially, and then increased. However, the nitrogen content increased during thermal processing. As thermal processing progressed, the molecular weight of all the melanoidin samples showed increasing intensities, whereas the major peaks of each melanoidin sample had different retention times. Furthermore, the melanoidins formed from BG after different thermal processing steps contained -OH, -CH, amide I, and III groups. The crystallinity of the melanoidins was majorly formed at 31.58° and 43.62° (2θ).
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (35)
참고문헌 신청
[학술지(정기간행물)] - Butt MS / 2009 / Garlic : nature’s protection against physiological threats / Crit Rev Food Sci Nutr 49 : 538 ~ 551
[학술지(정기간행물)] - Brand-Williams W / 1995 / Use of a free radical method to evaluate antioxidant activity / LWT-Food Sci Technol 28 : 25 ~ 30
[학술지(정기간행물)] - Chang HL / 2011 / Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage / Food Chem 124 : 589 ~ 595
[학술지(정기간행물)] - Andriot I / 2004 / Interactions between coffee melanoidins and flavour compounds : impact of freeze-drying(method and time)and roasting degree of coffee on melanoidins retention capacity / Food Chem 85 : 289 ~ 294
[단행본] - Charles-Bernard M / 2003 / Melanoidins in Food and Health / European Commission, Directorate-General for Research : 51 ~ 58
[학술지(정기간행물)] - Brand-Williams W / 1995 / Use of a free radical method to evaluate antioxidant activity / LWT-Food Sci Technol 28 : 25 ~ 30
[학술지(정기간행물)] - Chang HL / 2011 / Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage / Food Chem 124 : 589 ~ 595
[학술지(정기간행물)] - Andriot I / 2004 / Interactions between coffee melanoidins and flavour compounds : impact of freeze-drying(method and time)and roasting degree of coffee on melanoidins retention capacity / Food Chem 85 : 289 ~ 294
[단행본] - Charles-Bernard M / 2003 / Melanoidins in Food and Health / European Commission, Directorate-General for Research : 51 ~ 58
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UCI(KEPA) : I410-ECN-0101-2017-594-002040646