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.28 No.1
- 발행연도
- 2023.3
- 수록면
- 79 - 82 (4page)
이용수
초록· 키워드
오류제보하기
Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food. In this study, salinity, color, texture, and antioxidant properties were measured by adding citrus peel powder at 0%, 1%, 3%, 5%, and 7%, respectively. The salinity decreased as the amount of addition increased (P<0.001). The L-value of chromaticity decreased significantly (P<0.001). The a-, b-value increased significantly (P<0.001). As the addition amount increased, the hardness decreased significantly (P=0.002). Total polyphenols, flavonoids, 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity all increased statistically significantly (P<0.001). Through this study, we confirmed the quality characteristics of citrus peel jelly. Citrus peel jelly, which is high in antioxidant activity, is expected to increase the use of peel and functional foods.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Effect of different operating conditions of chestnut peeling machine on peeling properties/peeling efficiency
한국식품영양과학회 학술대회발표집
2023 .10
-
Optimization of Enzyme-Assisted Extraction for Citrus peel using Response Surface method and Citrus peel jelly making
한국식품영양과학회 학술대회발표집
2022 .10
-
Quality Characteristics of Citrus Peel Jelly for Improving Women"s Health
한국식품영양과학회 학술대회발표집
2022 .10
-
Peel over pulp! Citrus unshiu peel seasoning “Gyulpi-Hanjum” with customized uses
한국식품영양과학회 학술대회발표집
2021 .10
-
Neuroprotective Effects of Korean Citrus Peels against H₂O₂-induced Oxidative Stress in PC12 Cells
한국식품영양과학회 학술대회발표집
2024 .10
-
석류 과일 껍질을 활용하는 새로운 기능성 식품의 최근 연구 동향
한국식품영양학회지
2017 .04
-
가공방법에 따른 마늘껍질의 품질 특성
Food Science and Preservation
2020 .02
-
Comparison of Ingredient Quantities and Biological Activities of Citrus Peel Extract Mixture
한국식품영양과학회 학술대회발표집
2023 .10
-
석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성
한국식품영양학회지
2017 .06
-
Comprehensive Comparison of Antioxidant Activity and Total Flavonoid Content in the Whole Fruit, Flesh and Peel of Orange ( Citrus sinensis)
한국식품영양과학회 학술대회발표집
2023 .10
-
과일 껍질을 첨가한 콤부차의 발효 중 이화학적 특성
Food Science and Preservation
2023 .04
-
Effects of Citrus Peel on the LPS-induced inflammatory responses in a Zebrafish Model
한국식품영양과학회 학술대회발표집
2015 .08
-
Anti-adipogenic effect of polyphenol enriched fruit peel extracts in 3T3-L1 adipocytes
한국식품영양과학회 학술대회발표집
2021 .10
-
Antioxidant Effects of Apple Peel, Blueberry, Bread Containing Apple Peel and Blueberry
한국식품영양과학회 학술대회발표집
2015 .08
-
Effect of roasting treatment on the chemical composition of Citrus (Citrus unshiu) peel
한국식품영양과학회 학술대회발표집
2019 .10
-
Effects of Ultrasonic Treatment on Physical and Functional Characteristics of Fuji with peel
한국식품영양과학회 학술대회발표집
2021 .10
-
Modulating effect of citrus peel powder on potato starch 3D food printing ink
한국식품영양과학회 학술대회발표집
2023 .10
-
Pre-Storage Conditioning Controls Peel Necrotic Disorder by Activating the Phenylpropanoid Metabolic Pathway in Fruit Peel Tissues of Cold-Stored Apples
한국원예학회 학술발표요지
2024 .11
-
Enhancement of Antioxidant Activity of Citrus Peel by Flavonoid Enyzmatic De-Glycosylation
한국식품영양과학회 학술대회발표집
2018 .10
-
Inhibitory activities of persimmon peel against oxidative stress and diabetes
한국식품영양과학회 학술대회발표집
2015 .08
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2023-594-001338759