Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이진규 | * |
dc.date.accessioned | 2018-11-23T16:30:02Z | - |
dc.date.available | 2018-11-23T16:30:02Z | - |
dc.date.issued | 2017 | * |
dc.identifier.issn | 1598-642X | * |
dc.identifier.other | OAK-23813 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/246985 | - |
dc.description.abstract | We compared the ingredients present in freeze-dried ground food samples with those present in hot air-dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of β-carotene, a precursor of Vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of β-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, carbohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice. | * |
dc.language | Korean | * |
dc.publisher | Korean Society for Microbiolog and Biotechnology | * |
dc.subject | Aronia | * |
dc.subject | Black bean | * |
dc.subject | Freeze grinding | * |
dc.subject | Germinated brown rice | * |
dc.subject | Grapefruit | * |
dc.subject | Retention rate | * |
dc.title | Physicochemical characteristics of powder from cryogenic grinding of aronia, grapefruit, black bean, and germinated brown rice | * |
dc.type | Article | * |
dc.relation.issue | 4 | * |
dc.relation.volume | 45 | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 291 | * |
dc.relation.lastpage | 298 | * |
dc.relation.journaltitle | Korean Journal of Microbiology and Biotechnology | * |
dc.identifier.doi | 10.4014/mbl.1712.12014 | * |
dc.identifier.scopusid | 2-s2.0-85040970525 | * |
dc.author.google | Jeon H.-J. | * |
dc.author.google | Lee L.-N. | * |
dc.author.google | Hanu Y.-E. | * |
dc.author.google | Jeong H.-J. | * |
dc.author.google | Park H.-E. | * |
dc.author.google | Jung J.-Y. | * |
dc.author.google | Rhee J.-K. | * |
dc.contributor.scopusid | 이진규(56599780300) | * |
dc.date.modifydate | 20240322121516 | * |