http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Adeela Yasmin (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
-
Chemical, Antioxidant and Sensory Profiling of Vitamin K-rich Dietary Sources
Muhammad Yasin,Masood Sadiq Butt,Adeela Yasmin,Shahid Bashir 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.2
In present research, vitamin K-rich dietary food productswere prepared from spinach & soybean and evaluated for nutritionalfactors, phylloquinone and menaquinone-7 (MK-7) contents andsensory attributes. For the purpose, two spinach-based products(fresh cooked spinach (FCS), reconstituted spinach (RS), andfermented soybean (natto A; NA and Natto B; NB) wereformulated. Nutritional composition indicated that natto were richin protein and fat compared to spinach-based products. They alsocontained appreciable amount of mineral i.e. potassium, magnesium,calcium zinc, sodium cupper, and iron. High performance liquidchromatography revealed that FCS contained 368.81±13.96 μg/100 g of phylloquinone followed by 270.07±9.45 μg/100 g in RS,whereas minimum value 26.90±0.94 μg/100 g was observed inNA. However, maximum MK-7 concentration was recorded in NAat 803.82±21.14 μg/100 g trailed by NB 681.35±16.85 μg/100 g. On the contrary, MK-7 was not detected in the spinach-basedproducts. Antioxidant indices of products indicated that spinachbasedproducts contained higher amount of the total phenoliccontent, DPPH free radical-scavenging activity, ferric reducingantioxidant power (FRAP), and antioxidant activity compared tonatto. Sensory response of the products showed that spinachbasedproducts attained higher scores than those of natto A and B. Conclusively, FCS and NA contained sufficient amount ofphylloquinone and MK-7 along with antioxidant activity and hashigher potential to modulate the coagulation and bone relatedabnormalities.
-
Chemical, Antioxidant and Sensory Profiling of Vitamin K-rich Dietary Sources
Yasin, Muhammad,Butt, Masood Sadiq,Yasmin, Adeela,Bashir, Shahid The Korean Society for Applied Biological Chemistr 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.2
In present research, vitamin K-rich dietary food products were prepared from spinach & soybean and evaluated for nutritional factors, phylloquinone and menaquinone-7 (MK-7) contents and sensory attributes. For the purpose, two spinach-based products (fresh cooked spinach (FCS), reconstituted spinach (RS), and fermented soybean (natto A; NA and Natto B; NB) were formulated. Nutritional composition indicated that natto were rich in protein and fat compared to spinach-based products. They also contained appreciable amount of mineral i.e. potassium, magnesium, calcium zinc, sodium cupper, and iron. High performance liquid chromatography revealed that FCS contained $368.81{\pm}13.96{\mu}g/100g$ of phylloquinone followed by $270.07{\pm}9.45{\mu}g/100g$ in RS, whereas minimum value $26.90{\pm}0.94{\mu}g/100g$ was observed in NA. However, maximum MK-7 concentration was recorded in NA at $803.82{\pm}21.14{\mu}g/100g$ trailed by NB $681.35{\pm}16.85{\mu}g/100g$. On the contrary, MK-7 was not detected in the spinach-based products. Antioxidant indices of products indicated that spinach-based products contained higher amount of the total phenolic content, DPPH free radical-scavenging activity, ferric reducing antioxidant power (FRAP), and antioxidant activity compared to natto. Sensory response of the products showed that spinach-based products attained higher scores than those of natto A and B. Conclusively, FCS and NA contained sufficient amount of phylloquinone and MK-7 along with antioxidant activity and has higher potential to modulate the coagulation and bone related abnormalities.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
