Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate |
Han, Jae-Yoon
(Department of Food Science and Technology, Kongju National University)
Kim, Mi-Hwan (Department of Food Science and Technology, Kongju National University) Tie Jine (Department of Food Science and Technology, Kongju National University) Solihin Budiasih W. (Division of Biocatalyst and Secondary Metabolite Technology, Agency for the Assessment and Application of Technology) Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University) |
1 | Ha DC, Lee JW, Ryu GH. 2005. Change in ginsenosides and maltol in dried raw ginseng during extrusion process. Food Sci Biotechnol 14: 363-367 |
2 | Tester RF, Morrison WR. 1990. Swelling and gelatinization of cereal starch. I. effect of amylopectin, amylase and lipids. Cereal Chem 67: 551-557 |
3 | Nelson N. 1944. A photometric adaptation of the Somogyi method for the determination of glucose. J Biol Chem 153: 375-377 |
4 | Kim CJ, Kim JT, Hwang JK, Hong SI, Cho SJ. 1994. Development of processing technology of underutilized food resources by extrusion. KFRI Res. Rept. E1293-0532 |
5 | Camire ME, Camire AL. 1994. Enzymatic starch hydrolysis of extruded potato peels. Starch 46: 308-311 DOI ScienceOn |
6 | Govidasamy A, Campanella OH, Oates CG. 1995. Influence of extrusion variables on subsequent saccharification behavior of sago starch. Food Chem 54: 289-296 DOI ScienceOn |
7 | Linko P. 1989. Extrusion cooking in bioconversion. In Extrusion cooking. Mercier C, Linko P, Harper JM, eds. American Association of Cereal Chemists, Inc., St. Paul. p 235-245 |
8 | Roussel L, Vieille A, Billet I, Cheftel JC. 1991. Sequential heat gelatinization and enzymatic hydrolysis of corn starch in an extrusion reactor. Optimization for a maximum dextrose equivalent. Lebensm Wiss Technol 24: 449-458 |
9 | Anonymous. 2002. Korean Ginseng Corporation. Seoul, Korea |
10 | Roh SK, Song JS, Park KH. 2001. Alcohol fermentability of Insam starch and characteristics of Insam wine. Food Engineering Process 5: 43-51 |
11 | Kim BS, Ryu GH. 2005. Properties of extracts from extruded root and white ginseng at different conditions. J Korean Soc Food Sci Nutr 34: 306-310 과학기술학회마을 DOI ScienceOn |
12 | Ha DC, Ryu GH. 2005. Chemical components of red, white and extruded root ginseng. J Korean Soc Food Sci Nutr 34: 247-254 과학기술학회마을 DOI ScienceOn |
13 | Kim BS, Ryu GH. 2005. Effect of die temperature and dimension on extract characteristics of extruded white ginseng. J Korean Soc Food Sci Nutr 34: 544-548 과학기술학회마을 DOI ScienceOn |
14 | Shin HH, Park BS, Lee SH, Kim YS, Hwang JK. 2005. Effects of extrusion and enzyme treatment on characteristics of whole grains. Korean J Food Sci Technol 37: 15-22 과학기술학회마을 |
15 | Tester RF, Sommerville MD. 2001. Swelling and enzymatic hydrolysis of starch in low water systems. J Cereal Sci 33: 193-203 DOI ScienceOn |
16 | Ryu GH. 2006. Microstructure and antioxidative activity of red, white and extruded ginseng. J Food Sci Nutr 11: 61-66 과학기술학회마을 DOI ScienceOn |
17 | Ahn YG, Lee SK. 1996. Studies on the ginseng wine. Korean J Food Nutr 9: 151-159 |