Antioxidant Compounds and Activities of Foxtail Millet, Proso Millet and Sorghum with Different Pulverizing Methods |
Seo, Myung-Chul
(Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Ko, Jee-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Song, Seuk-Bo (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Lee, Jae-Saeng (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Kang, Jong-Rae (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Kwak, Do-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Oh, Byeong-Geun (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Yoon, Young-Nam (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Nam, Min-Hee (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) |
1 | Ko JW, Lee WY, Lee JH, Ha YS, Choi YH. 1999. Absorption characteristics of dried shiitake mushroom powder using different drying methods. Korean J Food Sci Technol 31: 128-137. 과학기술학회마을 |
2 | Park YK, Seog HM, Nam YJ, Shin DH. 1988. Physicochemical properties of various milled rice flours. Korean J Food Sci Technol 20: 504-510. 과학기술학회마을 |
3 | Lee YT, Seog HM, Cho MK, Kim SS. 1996. Physicochemical properties of hull-less barley flours prepared with different grinding mills. Korean J Food Sci Technol 28: 1078-1083. 과학기술학회마을 |
4 | Ha YD, Lee SP. 2001. Characteristics of proteins in Italian millet, sorghum and common millet. Korean J Postharvest Sci Technol 8: 187-192. 과학기술학회마을 |
5 | Chang HG, Park YS. 2005. Effects of waxy and normal sorghum flours on sponge cake properties. Food Eng Prog 9: 199-207. 과학기술학회마을 |
6 | Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22: 363-369. 과학기술학회마을 |
7 | Kim KO, Kim HS, Ryu HS. 2006. Effect of Sorghum bicolor L. Moench (sorghum, su-su) water extracts on mouse immune cell activation. J Korean Diet Assoc 12: 82-88. 과학기술학회마을 |
8 | Cha YJ, Lee SY. 2005. Cytotoxicity and multidrug-resistance reversing activity of extracts from gamma-irradiated Coix lacryma-jobi L. var. ma-yuen stapf seed. J Korean Soc Food Sci Nutr 34: 613-618. 과학기술학회마을 DOI |
9 | Wennermark B, Ahlmen H, Jagerstad M. 1994. Improved vitamin E retention by using freshly milled whole-meal wheat flour during drying. J Agric Food Chem 43: 1348- 1351. |
10 | Xu Z, Hua N, Godber JS. 2001. Antioxidant activity of tocopherols, tocotrienols, and -oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochloride. J Agric Food Chem 49: 2077-2081. DOI |
11 | Rice-Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Sci 2: 152-159. DOI |
12 | Middleton E, Kandaswami C. 1994. Potential health-promoting properties of citrus flavonoids. Food Technol 48:115-119. |
13 | Nieva MM, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-savenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114. DOI |
14 | Kim JE, Joo SI, Seo JH, Lee SP. 2009. Antioxidant and α- glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes. J Korean Soc Food Sci Nutr 38: 989-995. 과학기술학회마을 DOI |
15 | Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. DOI |
16 | Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-632. 과학기술학회마을 |
17 | Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 624-630. 과학기술학회마을 |
18 | Kum JS, Lee SH, Lee HY, Kim KH, Kim YI. 1993. Effects of different milling methods on physico-chemical properties and products. Korean J Food Sci Technol 25: 546-551. 과학기술학회마을 |
19 | Duval B, Shetty K. 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativam) elicited by genetically transformed anise root extract. J Food Biochem 25: 361-377. DOI |
20 | Rogers EJ, Rice SM, Nicolosl RJ, Carpenter DR, McClelland CA, Romanczyk LJ. 1993. Identification and quantitation of -oryzanol components and simultaneous assessment of tocopherols in rice bran oil. J Am Oil Chem Soc 70: 301-307. DOI |
21 | Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387. DOI |
22 | Lee JW, Seo CH, Chang KS. 2003. Physico-chemical characteristics of Korean red ginseng powder on pulverizing methods. J Korean Soc Food Sci Nutr 32: 363-369. 과학기술학회마을 DOI |
23 | Han MR, Kim AJ, Lee SJ, Kim MH. 2008. Investigation of physicochemical property change in modified potato starch by ultra fine pulverization. Food Eng Prog 12: 44-48. 과학기술학회마을 |
24 | Han MR, Kim AJ, Chang MJ, Lee SJ, Kim HS, Kim MH. 2009. Investigation of physical property change in modified corn starch by ultra fine pulverization. Food Eng Prog 13:335-340. 과학기술학회마을 |
25 | Han MR, Chang MJ, Kim MH. 2007. Investigation of physical property change in modified rice starch by ultra fine pulverization. J Korean Soc Appl Biol Chem 50: 160-166. 과학기술학회마을 |
26 | Seo CH, Lee JW, Kim NM, Do JH, Yang JW, Chang KS. 2003. Quality characteristics of Korean red ginseng powder with different milling methods. J Korean Soc Food Sci Nutr 32: 370-374. 과학기술학회마을 DOI ScienceOn |
27 | Song JC, Park HJ. 1997. New food processing. Yulin Publishing, Seoul, Korea. p 105-120. |
28 | Kang SH. 1995. Powder technology. Sci Tech Media, Seoul, Korea. p 160-167. |
29 | Kim DW, Chang KS, Lee UH, Kim SS. 1996. Moisture sorption characteristics of model food powders. Korean J Food Sci Technol 28: 1146-1150. 과학기술학회마을 |
30 | Park DJ, Ku KH, Kim SH. 1996. Characteristics and application of defatted soybean meal fraction obtained by microparticulation/ air-classification. Korean J Food Sci Technol 28: 497-505. 과학기술학회마을 |