Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.contributor.author | 이상미 | * |
dc.date.accessioned | 2020-02-07T16:30:22Z | - |
dc.date.available | 2020-02-07T16:30:22Z | - |
dc.date.issued | 2020 | * |
dc.identifier.issn | 0308-8146 | * |
dc.identifier.issn | 1873-7072 | * |
dc.identifier.other | OAK-26341 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/253356 | - |
dc.description.abstract | The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing alpha-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS containing GO, which was 59.76 mu g/L, was reduced by the addition of CFA and CGA to 48.31 mu g/L and 41.38 mu g/ L, respectively; similarly, the furan concentration in model system containing MGO was 45.79 mu g/L, and this decreased to 35.41 mu g/L (by CFA) and 32.65 mu g/L (by CGA), respectively. In addition, the effects of hydroxycinnamic acids on the trapping of GO and MGO were determined. CFA and CGA greatly reduced the concentration of GO to 303.51 mu g/L and 267.80 mu g/L, respectively (compared to 515.79 mu g/L in the control), whereas that of MGO was decreased to 207.01 mu g/L and 219.14 mu g/L (compared to 417.14 mu g/L in the control). The trapping of alpha-dicarbonyls such as GO and MGO by CFA and CGA could be closely related to furan reduction in CCMS. | * |
dc.language | English | * |
dc.publisher | ELSEVIER SCI LTD | * |
dc.subject | Furan | * |
dc.subject | alpha-Dicarbonyls | * |
dc.subject | Glyoxal | * |
dc.subject | Methylglyoxal | * |
dc.subject | Hydroxycinnamic acids | * |
dc.title | Effects of hydroxycinnamic acids on the reduction of furan and alpha-dicarbonyl compounds | * |
dc.type | Article | * |
dc.relation.volume | 312 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.journaltitle | FOOD CHEMISTRY | * |
dc.identifier.doi | 10.1016/j.foodchem.2019.126085 | * |
dc.identifier.wosid | WOS:000507460200060 | * |
dc.identifier.scopusid | 2-s2.0-85077020678 | * |
dc.author.google | Lee, Sang Mi | * |
dc.author.google | Zheng, Li Wei | * |
dc.author.google | Jung, Youngae | * |
dc.author.google | Hwang, Geum-Sook | * |
dc.author.google | Kim, Young-Suk | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.contributor.scopusid | 이상미(37031391600) | * |
dc.date.modifydate | 20240322114732 | * |