Drying and Antioxidant Characteristics of the Shiitake (Lentinus edodes) Mushroom in a Conveyer Type Far-Infrared Dryer |
Li, He
(Dept. of Biosystems Engineering, Chungbuk National University)
Choi, Young-Min (Dept. of Food Science and Technology, Chungbuk National University) Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) Park, Jong-Soo (Kibo Technology Fund, Gwangju Technology Appraisal Center) Yeon, Kwang-Seok (Dept. of Biosystems Engineering, Chungbuk National University) Han, Chung-Su (Dept. of Biosystems Engineering, Chungbuk National University) |
1 | Morrissey PA, O'Brien NM. 1998. Dietary antioxidant in health and disease. Int Dairy J 8: 463-472 DOI ScienceOn |
2 | Ames BN, Shigenaga MK, Hagwn TM. 1993. Oxidants, antioxidants, and the degenerative disease of aging. Proc Natl Acad Sci 90: 7915-7922 DOI |
3 | Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964 DOI ScienceOn |
4 | Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237 DOI ScienceOn |
5 | Park SJ, Kim SM, Kim MH, Kim CS, Lee CH. 1999. Development of a prototype continuous flow dryer using far infrared ray and heated-air for white ginseng. Proceeding of the Korean society for agricultural machinery summer conference. p 199-204 과학기술학회마을 |
6 | Han CS, Park WS. 1994. The theory and fact of far infrared heating. DoYa Printing, Seoul |
7 | Chang R. 1996. Functional properties of edible mushroom. Nutr Rev 54: S91-S93 DOI |
8 | Jin CF. 2004. Drying characteristics of oak mushroom using stationery far infrared dryer. MS Thesis. Chungbuk National University, Korea |
9 | Fang YZ, Yang S, Wu G. 2002. Free radical, antioxidant, and nutrition. Nutr 18: 872-879 DOI ScienceOn |
10 | Willet WC. 1994. Diet and health: what should we eat. Science 254: 532-537 DOI |
11 | Slavin JL, Jacobs D, Marquart L. 1997. Whole-grain consumption and chronic disease: protective mechanism. Nutr Cancer 27: 14-21 DOI ScienceOn |
12 | Hwang BH. 1983. Analysis of amino acid and vitamin in oak mushroom (Lentinus edodes Sing). J Korean Wood Sci Tech 11: 18-24 |
13 | Kwon SH, Kem CN, Kim C, Kwon ST, Park KM, Hwangbo S. 2003. Antitumor activities of protein-bound polysaccharide extracted from mycelia of mushroom. Kor J Food Nutr 16: 15-21 |
14 | Choi BM, Han EJ, Choi JH, Hong JH, Sea JS. 1999. Equilibrium moisture content of Shiitake mushroom (Lentinus edodes). Kor J Post Harvest Sci Technol 6: 37-42 과학기술학회마을 |
15 | Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559 DOI ScienceOn |
16 | Kim MH 2004. Drying characteristics of oak mushroom using conveyer far infrared dryer-down draft air flow type-. MS Thesis. Chungbuk National University, Korea |