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
- 2018.1
- 수록면
- 933 - 939 (7page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to determine the effects of drying methods on the quality characteristics and antioxidant activities of pumpkin (Cucurbita moschata Duch.). Pumpkins were dried naturally (25℃), hot-air drying (60℃), and throgh freeze drying (－40℃) methods. The moisture activities were highest in the freeze dried group. The soluble solid showed no significant differences among all groups. The pH was highest in the freeze dried group. The L values were increasing in freeze dried group, whereas the b values were increased in hot-air dried group. The free sugar was highest in freeze dried group. The DPPH radical scavenging activity of hot-air dried group was higher than those of the other groups. The ABTS radical scavenging activities were highest with hot-air dried group and freeze dried group. It was established that hot-air dried group is the most effective drying method for the production of high quality dried pumpkin.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
다양한 건조방법에 따른 블랙베리 분말의 품질 특성
한국식품영양학회지
2017 .06
-
Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods
Preventive Nutrition and Food Science
2015 .06
-
Observation of Odor Changes in Radish Powder Due to Freeze-Drying and Hot Air Drying Method
한국식품영양과학회 학술대회발표집
2024 .10
-
Quality characteristics of lotus root (Nelumbo nucifera G.) with osmotic treatment depending on drying methods
Food Science and Preservation
2025 .02
-
Study on Paper Drying Rate Based on Lattice Boltzmann Method
펄프·종이기술
2022 .02
-
Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process
한국식품과학회지
2016 .02
-
Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang
Preventive Nutrition and Food Science
2018 .06
-
동결 및 열풍건조에 따른 루꼴라(Eruca sativa Mill.)의 이화학적 성분 함량 및 항산화 활성
한국식품영양과학회지
2020 .07
-
당 삼투액을 달리한 삼투건조가 망고의 열풍건조에 미치는 영향
한국식품영양학회지
2022 .12
-
Quality Characteristics of Jeju Beets Treated by Various Drying Conditions
한국식품영양과학회 학술대회발표집
2021 .10
-
열풍건조 시의 건조 온도와 입경에 따른 콩(Glycine max)의 건조 특성
한국식품영양과학회지
2015 .11
-
Effects of Freeze Drying, Room-temperature Drying, and Room-temperature Drying after Roasting on Volatile Compounds Sugar Content, Flavonoids, and Antioxidant Activity of Hallabong Peel Tea
한국원예학회 학술발표요지
2022 .05
-
Quality characteristics of dried spinach according to drying conditions
한국식품영양과학회 학술대회발표집
2024 .10
-
Physicochemical Qualities of Sliced-dried Oriental Melon Prepared by Different Combinations of Hot-air Drying, Freeze-thawing, and Steaming
한국식품영양과학회 학술대회발표집
2022 .10
-
Drying characteristics of lotus root under microwave and hot-air combination drying
Korean Journal of Agricultural Science
2020 .09
-
열풍건조 시의 건조 온도와 풍속에 따른 콩(Glycine max)의 건조 특성
산업식품공학
2016 .01
-
반응표면분석법(RSM)을 이용한 단호박 말랭이의 제조조건 최적화
산업식품공학
2021 .11
-
Proximate Compositions and Microbial Safety Changes in Drone Pupae (Apis mellifera L.) after Freeze Drying and Hot-Air Drying
한국식품영양과학회 학술대회발표집
2019 .10
-
Assessment of physicochemical and antioxidant characteristics in Allium hookeri by hot air and freeze dried methods
한국식품영양과학회 학술대회발표집
2016 .10
-
건조방법에 따른 칡 추출물의 품질특성
Food Science and Preservation
2016 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0