Based on the current thermal processing conditions for rice noodles (80–85 °C for 20–30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility,...
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https://www.riss.kr/link?id=A104737651
2016
English
520
KCI등재,SCIE,SCOPUS
학술저널
517-524(8쪽)
3
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
Based on the current thermal processing conditions for rice noodles (80–85 °C for 20–30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility,...
Based on the current thermal processing conditions for rice noodles (80–85 °C for 20–30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70 °C, 22.95 min), (2) for digestibility and gelatinization (88.18 °C, 34.89 min), and (3) for all three variables (88.5 °C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.
참고문헌 (Reference)
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Controlled drug release using ascorbate-responsive quercetin-conjugated alginate hydrogels
Metabolomics of differently colored Gladiolus cultivars
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2015-12-30 | 학술지명변경 | 한글명 : Journal of the Korean Society for Applied Biological Chemistry -> Applied Biological Chemistry외국어명 : Journal of the Korean Society for Applied Biological Chemistry -> Applied Biological Chemistry | |
2010-05-06 | 학술지명변경 | 한글명 : 한국응용생명화학회지 -> Journal of the Korean Society for Applied Biological Chemistry | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 0.81 | 0.21 | 0.61 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
0.49 | 0.43 | 0.422 | 0.06 |