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Li Wu,Meijing Zhai,Yang Yao,Chuan Dong,Shaomin Shuang,Guixing Ren 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.4
The present study was undertaken to assess the changes in nutritional composition, anthocyanins, and volatile compounds during 3 successive processes (soaking, steaming,and roasting) for black rice tea production. Significant (p<0.05) decreases of cyanidin-3-glucoside and peonidin-3-glucosidetotal content were presented in black rice grains during soaking, steaming, and roasting. However, only steaming and roasting caused significant (p<0.05) decreases in the contents of total starch and crude fat, whereas accompanied with a stable level of total starch during all the processes. Furthermore, 94 of volatile compounds were identified in the raw and processed black rice. Nonanal,butylated hydroxytoluene, 1-hexanol, naphthalene, and 1-octen-3-ol were the main volatile compounds. These volative compounds extracted from raw black rice grain varied widely compared to the processed materials. The study indicated that processing could significantly affect the profiles of nutritional compositions, anthocyanins, and volatile compounds during the production of black rice tea.
Xiu-Shi Yang,Li-Li Wang,Xian-Rong Zhou,Shaomin Shuang,Zhi-Hua Zhu,Nan Li,Yan Li,Fang Liu,San-Cai Liu,Ping Lu,Guixing Ren,Chuan Dong 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
Quantitative detection of protein, fat, starch,and amino acids in foxtail millet using Fourier transformnear-infrared spectroscopy (NIRS) was investigated. Foxtail millet samples (n=259) were analyzed using NIRS. Spectral data were linearized with data from chemicalanalyses. Calibration models were established using apartial least-squares (PLS) algorithm with cross-validation. Optimized models were tested using external validation setsamples with coefficients of determination in the externalvalidation (R2val) of >0.90. Residual predictive deviation(RPD) values were nearly equal to or >2.5 for crudeprotein, alanine, aspartic acid, glutamic acid, isoleucine,leucine, and serine. However, for glycine, histidine,phenylalanine, proline, threonine, tyrosine, and valine, theR2val values were >0.83 and RPD values were nearly equalto or >2.0. For crude fat, total starch, arginine, and lysine,the R2val values were >0.70 and RPD values were >1.5. NIRS is a rapid determination tool for foxtail milletbreeding, and for quality control.