Effects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activity.

Jo, Jeong-Min; Lee, Jong-Sun; Jung, Munyhung; Chung, Myung-Sub

Jo, Jeong-Min; Lee, Jong-Sun; Jung, Munyhung; Chung, Myung-Sub.

Afiliación

Jo JM; Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Republic of Korea.
Lee JS; Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Republic of Korea.
Jung M; Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun 55338 Republic of Korea.
Chung MS; Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si, Gyeonggi-do 17546 Republic of Korea.

Food Sci Biotechnol ; 30(3): 377-387, 2021 Mar.

Article en En | MEDLINE | ID: mdl-33868748

Palabras clave

Acrylamide; Antioxidant activity; Inulin; Jerusalem artichoke tea; Soaking treatment

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2021 Tipo del documento: Article