• 통합검색
  • 대학레포트
  • 논문
  • 기업신용보고서
  • 취업자료
  • 파워포인트배경
  • 서식

논문 5,834건

antioxidant. Ganache was made by adding 0%, 1%, 3%, and 5% (w/w) to white chocolate, and evaluated by measuring moisture, pH, total soluble solids, chromaticity, texture, total phenol compound content and DPPH radical scavenging activity. The moisture and total soluble solids of the aronia chocolate
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2020.07.09
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국조리학회
  • 저자 박혜란, 정장호
ganache chocolate was coated with dark chocolate to evaluate preference test. The moisture content, sugar content, color, and texture was subsequently measured. Antioxidant activities were examined by evaluating the total phenol content and DPPH radical scavenging activity. Results: The moisture con
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2019.12.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 백서이 ( Seo I Baek ) , 김수진 ( Su Jin Kim ) , 김미리 ( Mee Ree Kim )
ganache. Result: The L, a, and b-values of ganache increased with the increased amount of powdered orange peel. The ratio of oBrix and reducing sugar was higher as the amount of powdered orange peel increased, and significant differences were detected in the antioxidant activities of ganache with ad
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2020.02.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 유아람 ( Ah-ram Yu ) , 박효순 ( Hyosun Park ) , 서지오 ( Jio Seo ) , 문보경 ( Bokyung Moon )
Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxid
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 김미리 ( Mee Ree Kim ) , 황미현 ( Mee Hyun Hwang ) , 전혜련 ( Hye Lyun Jeon ) , 김형돈 ( Hyung Don Kim ) , 이상원 (
The bioactive compounds and antioxidant activity of aronia leaves at different stages of maturity were identified and evaluated. Young and old leaves were approximately 2 months of age and 4 months of age, respectively. The young leaves contained more polyphenols and flavonoids than the old leaves.
  • 페이지 9페이지
  • 가격 6,000원
  • 발행일 2020.06.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 Nhuan Do Thi, Eun-Sun Hwang
This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures (110-150℃) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating t
  • 페이지 4페이지
  • 가격 6,000원
  • 발행일 2020.06.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품과학회
  • 저자 Koan Sik Woo, In Guk Hwang, Dae Sik Song, Youn Ri Lee, Junsoo Lee, Heon Sang Jeong
In this study, we studied the changes in antioxidant activity of Actinidia arguta fruit of Autumn Sense cultivar during fruit ripening. The aim of this investigation was to find the knowledge of the changes of physiochemicals associated with fruit quality, antioxidant properties (free-radical scaven
  • 페이지 6페이지
  • 가격 6,000원
  • 발행일 2020.06.29
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국양봉학회
  • 저자 Youngki Park
The aim of this study was to investigate the antioxidant activity of orange (Citrus auranthium) flesh (OF) and peel (OP) extracted with acetone, ethanol, and methanol. Antioxidant potential was examined by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengin
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2020.06.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 Jae-Hee Park, Minhee Lee, Eunju Park
The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80%
  • 페이지 6페이지
  • 가격 6,000원
  • 발행일 2020.03.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 Eun-Sun Hwang
Gelatin is a collagen-containing thermohydrolytic substance commonly incorporated in cosmetic and pharmaceutical products. This study investigated the antioxidant activity of gelatin by using different reagents, such as 2,2-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid) (ABTS), 2,2-di (4-tert-oc
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2014.11.13
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Oun Ki Chang ) , ( Go Eun Ha ) , ( Seok Geun Jeong ) , ( Kuk Hwan Seol ) , ( Mi Hwa Oh ) , ( Dong
top