한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권4호
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- Pages.480-485
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- 1989
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- 0367-6293(pISSN)
백삼 물추출물의 갈변반응중 갈색도 및 성분의 변화
Changes in Color Intensity and Components during Browning Reaction of White Ginseng Water Extract
- Do, Jae-Ho (Korea Ginseng & Tobacco Research Institute) ;
- Kim, Kyung-Hee (Korea Ginseng & Tobacco Research Institute) ;
- Jang, Jin-Gyu (Korea Ginseng & Tobacco Research Institute) ;
- Yang, Jai-Won (Korea Ginseng & Tobacco Research Institute) ;
- Lee, Kwang-Seung (Korea Ginseng & Tobacco Research Institute)
- 발행 : 1989.08.01
초록
인삼갈변기작을 연구하기에 앞서 인삼갈변에 따른 갈색도 및 성분변화에 대해 조사한 결과는 다음과 같다.
Changes of color intensity and components during browning reaction of water extracts from white tail ginseng were investigated. Temperature dependence was described by the Arrhenius relationship with an activation energy of 16kcal/mole. Temperature sensitivities