1 |
Lee BH, Choi HA, Kim M, Hong J. Changes in chemical stability and bioactivities of curcumin by ultraviolet radiation. Food Sci. Biotechnol. 22: 279-282 (2013)
DOI
|
2 |
Lee BH, Kim D, Kang S, Kim M, Hong J. Changes in the chemical stability and antioxidant activities of curcuminoids under various processing conditions. Korean J. Food Sci. Technol. 42: 97-102 (2010)
|
3 |
Mozhaev VV, Heremans K, Frank J, Masson P, Balny C. High pressure effects on protein structure and function. Proteins 24: 81-91 (1996)
DOI
|
4 |
Pari L, Tewas D, Eckel J. Role of curcumin in health and disease. Arch. Physiol. Biochem. 114: 127-49 (2008)
DOI
|
5 |
Park KA, Choi Y, Kang S, Kim M, Hong J. Effects of proteins on the reactivity of various phenolic compounds with the Folin-Ciocalteu reagent. Korean J. Food Sci. Technol. 47: 299-305 (2015)
DOI
|
6 |
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237 (1999)
DOI
|
7 |
Ryu GH, Remon JP. Extraction Yield of extruded ginseng and granulation of its extracts by cold extrusion-spheronization. J. Korean Soc. Food Sci. Nutr. 33: 899-904 (2004)
DOI
|
8 |
Song E, Hong J. Changes in chemical properties and cytotoxicity of turmeric pigments by microwave treatment. Korean J. Food Sci. Technol. 49: 693-698 (2017)
|
9 |
Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999)
DOI
|
10 |
Aggarwal BB, Sundaram C, Malani N, Ichikawa H. Curcumin: The Indian solid gold. Vol. 595, pp. 1-75. In: The Molecular Targets and Therapeutic Uses of Curcumin in Health and Disease. Aggarwal BB, Surh Y, Shishodia S (ed). Springer, Berlin, Germany (2007)
|
11 |
Ak T, Gulcin Y. Antioxidant and radical scavenging properties of curcumin. Chem. Biol. Interact. 174: 27-37 (2008)
DOI
|
12 |
Alappat L, Awad AB. Curcumin and obesity: Evidence and mechanisms. Nutr. Rev. 68: 729-738 (2010)
DOI
|
13 |
Altan A, McCarthy KL, Maskan M. Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions. J. Food Eng. 89: 24-32 (2008)
DOI
|
14 |
Ames JM, Defaye AB, Bailey RG, Bates L Analysis of the non-volatile Maillard reaction products formed in an extrusion-cooked model food system. Food Chem. 61: 521-524 (1998)
DOI
|
15 |
Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)
DOI
|
16 |
Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248-254 (1976)
DOI
|
17 |
Ding Q, Ainsworth P, Tucker G, Marson H. The Effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J. Food Eng. 66: 283-289 (2005)
DOI
|
18 |
Frazier PJ, Crawshaw A, Daniels NWR, Russell Eggit PW. Optimisation of process variables in extrusion texturing of soya. J. Food Eng. 2: 79-103 (1983).
DOI
|
19 |
Han O, Lee SH, Lee HY, Oh SL, Lee CH. The effects of screw speeds and moisture contents on soy protein under texturization using a single-screw extruder. Korean J. Food Sci. Technol. 21: 772-779 (1989).
|
20 |
Kim J, Lee C. Formation of enzyme resistant starch by extrusion cooking of high amylose corn starch. Korean J. Food Sci. Technol. 30: 1128-1133 (1998)
|