지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.19 No.3
- 발행연도
- 2014.9
- 수록면
- 220 - 226 (7page)
이용수
초록· 키워드
오류제보하기
In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (16)
참고문헌 신청
1. [학술지(정기간행물)] - Leuchtenberger W / 2005 / Biotechnological production of amino acids and derivatives:current status and prospects / Appl Microbiol Biotechnol 69 : 1 ~ 8
2. [학술지(정기간행물)] - Adibi SA / 1976 / Metabolism of branched-chain amino acids in altered nutrition / Metabolism 25 : 1287 ~ 1302
3. [학술지(정기간행물)] - Lisiewska Z / 2007 / Content of amino acids in raw and frozen broad beans (Vicia faba var. major)seeds at milk maturity stage, depending on the processing method / Food Chem 105 : 1468 ~ 1473
4. [학술지(정기간행물)] - Joint WHO/FAO/UNU Expert Consultation / 2007 / Protein and amino acid requirements in human nutrition / World Health Organ Tech Reo Ser 935 : 1 ~ 265
5. [학술지(정기간행물)] - Song JY / 2003 / Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching / Food Chem 83 : 69 ~ 74
2. [학술지(정기간행물)] - Adibi SA / 1976 / Metabolism of branched-chain amino acids in altered nutrition / Metabolism 25 : 1287 ~ 1302
3. [학술지(정기간행물)] - Lisiewska Z / 2007 / Content of amino acids in raw and frozen broad beans (Vicia faba var. major)seeds at milk maturity stage, depending on the processing method / Food Chem 105 : 1468 ~ 1473
4. [학술지(정기간행물)] - Joint WHO/FAO/UNU Expert Consultation / 2007 / Protein and amino acid requirements in human nutrition / World Health Organ Tech Reo Ser 935 : 1 ~ 265
5. [학술지(정기간행물)] - Song JY / 2003 / Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching / Food Chem 83 : 69 ~ 74
이 논문의 저자 정보
이 논문과 함께 이용한 논문
중학생의 채소류에 대한 기호도 및 메뉴 선호도 조사
박소현
,
김미정
한국식품영양과학회지
2008
.12
시판 청국장 분말제품의 품질 및 기능성분
이효진
,
조상아
,
신진기
외 4명
한국식품영양과학회지
2007
.01
다양한 채소류에서 마이크로버블 및 전기분해수의 세척 살균 효과
이운종
,
이창현
,
유재열
외 2명
한국식품영양과학회지
2011
.06
HPLC-UV를 이용한 농산물의 질산염 함량분석
조성애
,
김은희
,
한성희
외 3명
한국식품영양과학회지
2010
.09
Enhanced Photo Current in n-ZnO/p-Si Diode Via Embedded Ag Nanoparticles for the Solar Cell Application
Young-Uk Ko
,
Ho-Jin Yun
,
Kwang-Seok Jeong
외 8명
JOURNAL OF SEMICONDUCTOR TECHNOLOGY AND SCIENCE
2015
.02
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2015-510-002746438