Subcritical Water Extraction of Barley to Produce a Functional Drink
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概要
- 論文の詳細を見る
We investigated the effects of various temperatures between 150 and 280 °C during subcritical water extraction of barley to make a barley tea-like extract, a popular summer beverage in Japan. Each barley extract was analyzed for sensory properties, antioxidative activity, and the amount of residual matter, which revealed 205 °C to be the best extraction parameter. 5-Hydroxymethyl-2-furaldehyde was found to be the major antioxidative component in the 205 °C extract, along with the formation of several important amino acids.
- Japan Society for Bioscience, Biotechnology, and Agrochemistryの論文
- 2008-01-23
著者
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Etoh Hideo
Faculty Of Agriculture Shizuoka University
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Yokota Tadashi
Aichi Gakusen University
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Kulkarni Aditya
United Graduate School Of Agricultural Science Gifu University
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Suzuki Shin'ichi
Yagisho Corporation
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