Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute.

Content Provider	Europe PMC
Author	Song, Hyeun Sung Bae, Jun Kyu Park, Inshik
Copyright Year	2013
Abstract	This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3867152&blobtype=pdf
ISSN	22871098
Journal	Preventive Nutrition and Food Science [Prev Nutr Food Sci]
Volume Number	18
DOI	10.3746/pnf.2013.18.1.080
PubMed Central reference number	PMC3867152
Issue Number	1
PubMed reference number	24471114
e-ISSN	22878602
Language	English
Publisher	The Korean Society of Food Science and Nutrition
Publisher Date	2013-03-01
Access Restriction	Open
Rights License	This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright © 2013 by The Korean Society of Food Science and Nutrition. All rights Reserved.
Subject Keyword	DPPH radical scavenging activity meat substitute heating polyphenols
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science