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dc.contributor.author김영석-
dc.date.accessioned2017-01-18T02:01:33Z-
dc.date.available2017-01-18T02:01:33Z-
dc.date.issued2008-
dc.identifier.issn0308-8146-
dc.identifier.otherOAK-4328-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/233997-
dc.description.abstractMethanol extracts of Cheonggukjang, fermented for various times, were evaluated for their free-radical-scavenging and tyrosinase-inhibitory activities and the underlying mechanisms were elucidated. The free-radical-scavenging activity was highest for Cheonggukjang extracts fermented for 40 h and this decreased as the fermentation time shortened. The tyrosinase-inhibition activity increased with the length of fermentation. While levels of total phenolic compounds were highest in the 40-h-fermented Cheonggukjang samples, the total flavonoid content was lower compared to samples fermented for shorter times. Therefore, the antioxidative and tyrosinase-inhibition activities exhibited by methanol-extracted Cheonggukjang samples may be attributable to the contents of total phenolic compounds. © 2007 Elsevier Ltd. All rights reserved.-
dc.languageEnglish-
dc.titleFree-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times-
dc.typeArticle-
dc.relation.issue2-
dc.relation.volume106-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage564-
dc.relation.lastpage568-
dc.relation.journaltitleFood Chemistry-
dc.identifier.doi10.1016/j.foodchem.2007.06.024-
dc.identifier.wosidWOS:000250038400018-
dc.identifier.scopusid2-s2.0-34548226862-
dc.author.googleChoi H.-K.-
dc.author.googleLim Y.-S.-
dc.author.googleKim Y.-S.-
dc.author.googlePark S.-Y.-
dc.author.googleLee C.-H.-
dc.author.googleHwang K.W.-
dc.author.googleKwon D.Y.-
dc.contributor.scopusid김영석(56155360400)-
dc.date.modifydate20170922131527-
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엘텍공과대학 > 식품공학전공 > Journal papers
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