Prevention of Browning in Potato with a Heat-treated Onion Extract(Food & Nutrition Science)

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概要

• 論文の詳細を見る

• The inhibitory effect of an onion extract on browning of potato was investigated. The addition of the heated onion extract to potato exhibited a marked inhibitory effect on potato polyphenol oxidise and the formation of a brown color. The inhibitory effect of the onion extract was dependent upon its heating temperature. The addition of both glycine and glucose increased the inhibitory effect of the onion extract toward potato polyphenol oxidase.

• 社団法人日本農芸化学会の論文
• 2002-04-23

著者

• Kim Na-young

  Medicinal Resources Research Center(mrrc)of Wonkwang University

• Lee Min-kyung

  Faculty Of Food Science Dong-a University

• Kim G‐n

  Dong‐a Univ. Pusan Kor

• Kim Gi-nahm

  Faculty Of Food Science Dong-a University

• Kim Na-young

  Faculty Of Food Science Dong-a University

• PARK Inshik

  Faculty of Food Science, Dong-A University

• KIM Young-Mai

  Faculty of Food Science, Dong-A University

• KIM Seok-Hwan

  Faculty of Food Science, Dong-A University

• BANG Keuk-Seung

  Faculty of Food Science, Dong-A University

• Bang Keuk-seung

  Faculty Of Food Science Dong-a University

• Park Inshik

  Faculty Of Food Science Dong-a University

• Kim Young-mai

  Faculty Of Food Science Dong-a University

• Kim Seok-hwan

  Faculty Of Food Science Dong-a University

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• In Vitro Inducible Nitric Oxide Synthesis Inhibitors from Alismatis Rhizoma
• Acid and Heat Stability of the Anticoagulative Activity of an Onion Extract(Food & Nutrition Science)
• Prevention of Browning in Potato with a Heat-treated Onion Extract(Food & Nutrition Science)
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