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Papoutsis, Konstantinos,Pristijono, Penta,Golding, John Brett,Stathopoulos, Costas Evangelou,Scarlett, Christopher James,Bowyer, Michael Christian,Vuong, Quan Van 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activity from lemon pomace waste were investigated. The results revealed that solvents significantly affected the recovery of ES, TPC, TFC, and antioxidant properties. Absolute methanol and 50% acetone resulted in the highest extraction yields of TPC, whereas absolute methanol resulted in the highest extraction of TFC, and water had the highest recovery of vitamin C. 50% ethanol, and 50% acetone had higher extraction yields for TPC, and TFC, as well as higher antioxidant activity compared with their absolute solvents and water. TPC and TFC were shown to be the major components contributing to the antioxidant activity of lemon pomace.
Konstantinos Papoutsis,Penta Pristijono,John Brett Golding,Costas Evangelou Stathopoulos,Christopher James Scarlett,Michael Christian Bowyer,Quan Van Vuong 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) totalphenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activityfrom lemon pomace waste were investigated. The results revealed that solvents significantly affectedthe recovery of ES, TPC, TFC, and antioxidant properties. Absolute methanol and 50% acetone resultedin the highest extraction yields of TPC, whereas absolute methanol resulted in the highest extraction ofTFC, and water had the highest recovery of vitamin C. 50% ethanol, and 50% acetone had higherextraction yields for TPC, and TFC, as well as higher antioxidant activity compared with their absolutesolvents and water. TPC and TFC were shown to be the major components contributing to theantioxidant activity of lemon pomace.
Sathira Hirun,최정화,Jutatip Ayarungsaritkul,Chonnipa Pawsaut,Chanutchamon Sutthiwanjampa,Quan V Vuong,Suwimol Chockchaisawasdee,허영란,Christopher J Scarlett 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Far-infrared (FIR) vacuum is an advanced drying technique that has recently been applied in food processing. Optimal drying conditions for processing tea from Miang leaves using FIR vacuum drying were investigated. Response surface methodology with a central composite design was used to design, analyze, and predict the optimal time and temperature conditions for FIR vacuum drying, taking into account the physicochemical properties of Miang leaves. When the temperature increased from 50 to 65℃ and the time from 60 to 120 min, the amount of epicatechin, epicatechin gallate, epigallocatechin gallate, and total catechins significantly (p<0.05) increased while the moisture content and water activity significantly (p<0.05) decreased, compared with controls. The physicochemical properties of dried Miang leaves were significantly (p>0.05) influenced by time and temperature, compared with controls. Drying conditions of 65℃ for 120 min are recommended for optimization of drying.