Effect of grinding at modified atmosphere or vacuum on browning, antioxidant capacities, and oxidative enzyme activities of apple / (Record no. 147957)
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fixed length control field | 02369nab a22002897a 4500 |
850 ## - HOLDING INSTITUTION | |
Holding institution | เอกสารภาษาไทย (ชั้น 5) |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 181116b2561 xxu||||| |||| 00| 0 eng d |
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
Classification number | Repr.F9 |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Kim, Ah-Na. |
245 10 - TITLE STATEMENT | |
Title | Effect of grinding at modified atmosphere or vacuum on browning, antioxidant capacities, and oxidative enzyme activities of apple / |
author | Ah-Na Kim ... [et.al.]. |
500 ## - GENERAL NOTE | |
GENERAL NOTE | สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F9) |
518 ## - Year/Month of cataloging | |
Year/Month | YJ2018 M12 |
520 ## - SUMMARY, ETC. | |
Summary, etc. | This study evaluated the effects of grinding at atmospheric pressure (control), under vacuum (∼2.67 kPa), or with modified atmosphere (N2 and CO2) on the browning, antioxidant activity, phenolics, and oxidative enzyme activity of apples as a function of time. The control group was affected most, showing distinct browning and losing most of the antioxidant activity and concentrations of the main phenolic compounds. The modified atmosphere groups retained color, antioxidant activity, and phenolic compounds better than the control group. Least changes were obtained with vacuum grinding, particularly in terms of preventing enzymatic browning and oxidation of antioxidants apples. At 12 h after grinding, vacuum‐ground apples retained total phenolic contents 5.32, 1.54, and 1.49 times higher than control, nitrogen gas, and carbon dioxide gas‐ground samples, respectively. The oxidative enzyme activity, including that of polyphenol oxidase and peroxidase, decreased in the control and modified atmosphere group, but they were maintained in the samples ground under the vacuum. |
648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
Chronological term | FOOD61M11 |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Apple. |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Grinding. |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Phenolic compounds. |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Vacuum. |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Modified atmosphere. |
700 1# - Added Entry-Personal Name | |
Name | Lee, Kyo-Yeon. |
700 1# - Added Entry-Personal Name | |
Name | Kim, Hyun-Jin. |
700 1# - Added Entry-Personal Name | |
Name | Chun, Jiyeon. |
700 1# - Added Entry-Personal Name | |
Name | Kerr, William L.. |
700 1# - Added Entry-Personal Name | |
Name | Choi, Sung-Gil. |
773 ## - Host Item Entry | |
Related parts | 83(1)2018:84-92 |
Title | Journal of Food Science. |
International Standard Serial Number | 0022-1147 |
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