메뉴 건너뛰기

ENG

추천
검색
질문

논문 기본 정보

자료유형
학술저널
저자정보
(Duksung Women’s University) (Daegu University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.20 No.2
발행연도
수록면
143 - 147 (5page)

이용수

표지
📌
연구주제
📖
연구배경
🔬
연구방법
이 논문의 연구방법이 궁금하신가요?
🏆
연구결과
이 논문의 연구결과가 궁금하신가요?
AI에게 요청하기
추천
검색
질문

초록· 키워드

Systematic study of how different drying methods, namely hot-air drying, vacuum-drying, and freeze-drying, affect color, browning index, degree of rehydration, water solubility, and vitamin C content is critical for utilizing pine needle powders (PNP) as a novel ingredient in functional foods. Samples prepared by vacuum-drying showed a significantly higher L*-value, whereas higher a*- and b*-values were detected in the hot-air dried samples (P＜0.05). The browning index was significantly higher in samples prepared by vacuum-drying compared to samples prepared by freeze-drying (P＜0.05). Freeze-dried PNP exhibited a significantly higher degree of rehydration than hot-air dried samples (P＜0.05). Water solubilities of freeze-dried and hot-air dried samples were significantly higher than that of vacuum-dried sample (P＜0.05). Vitamin C was less destroyed during freeze-drying compared to hot-air or vacuum-drying (P＜0.05). Freeze-dried samples displayed a clear porous structure and appeared to have a bigger space, whereas hot-air dried samples showed lower porosity than vacuum and freeze-dried samples.
#pine needle #physicochemical properties #powder #drying methods
상세정보 수정요청해당 페이지 내 제목·저자·목차·페이지
정보가 잘못된 경우 알려주세요!

목차

  1. ABSTRACT
  2. INTRODUCTION
  3. MATERIALS AND METHODS
  4. RESULTS AND DISCUSSION
  5. REFERENCES

참고문헌

참고문헌 신청

최근 본 자료

전체보기
260319_딥리서치
260319_AI리더
260304_새학기에이전트
260420 이주의질문
260122_AIagent
260304_아그논문롤
260127_아그논문
260127_AI뷰어
UCI(KEPA) : I410-ECN-0101-2016-594-001674293