Quality effects different process treatments on the antioxidant properties of black soybean and the quality of black soybean beverage
碩士 === 國立嘉義大學 === 食品科學系研究所 === 103 === Our previous study indicated that the water extract of black soybean had protective effect against carbon tetrachloride (CCl4)-induced hepatotoxicity in rats. This study intended to investigate the effects of preheating, extraction solvents, sterilization and s...
Main Author: | 王聖文 |
---|---|
Other Authors: | 許成光 |
Format: | Others |
Language: | zh-TW |
Online Access: | http://ndltd.ncl.edu.tw/handle/86692114787951767779 |
Similar Items
-
The antioxidant capacity of black soybean
by: Jhih-Syang Wang, et al.
Published: (2012) -
Quality Evaluation of Germinated Black Soybean Bread
by: Shu-Jhen Wang, et al.
Published: (2019) -
Antioxidant activity of water extracts from black soybean and hepatoprotective effects of black soybean tea
by: Wei-Hsuan Lin, et al. -
Effect of Heating and Storage Conditions on the Isoflavone Content and Antioxidant activity of Black Soybean and Black Soybean Koji
by: Ru-Yue Huang, et al.
Published: (2007) -
Effect of processing conditions on the antioxidant activity and compositions of black soybeans
by: CHEN,CHIH-TSUNG, et al.
Published: (2015)