Effect of grinding at modified atmosphere or vacuum on browning, antioxidant capacities, and oxidative enzyme activities of apple / (Record no. 147957)

MARC details
000 -LEADER
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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Source of classification or shelving scheme
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-- 160804
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-- 177126
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-- 160805
650 #0 - Subject-Topical Term
-- 160806
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-- 153455
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-- 153456
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-- 153457
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-- 130868
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-- 80690

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