|
of ice cream. J. food Sci., 30:201, 1965
15. Ray, B., and R. L. Bredley. : Effects on freezing points of carbohydrates commonly used in frozen desserts. J. Dairy Sci., 66, 1983
16. Thompson, L. D. and A. N. Mistry. : Compositional changes in frozen yogurt during fermentation, frozen storage, and so
|
|
|
and nutrition in Asia(Eds. C. Devendra and E. Imaizumi). Jap. Soc. Zootech. Sci.
21. Mehrez, A. Z., Orskov, E. R. and McDonald,Ⅰ. 1997. Rates of rumen fermentation in relation to ammonia concentration. Br. J. Nutr. 38:437.
22.Page, J. K., D. M. Wulf and T. R. Schwotzer. 2001. A survey of beef muscle
|
|
|
of Takju prepared by different raw materials. Korean J Food Sci Technol 28: 330-336.
19. Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation characteristic of Takju prepared with old rice. Korean J Food Sci Technol 36: 609-615.
20. So MH, Lee YS, Noh WS. 1999. Change in microorganisms and main compo
|
|
|
of alaska pollack roe
Nucleotides
(mMol/g)
ATP
9.76
ADP
10.07
AMP
8.77
IMP
1.48
Inosine
6.96
Hyporxantine
17.97
Table 7. Independent factors, and their coded and actual levels used in RSM studies for optimizing hydrolysis conditions of alaska pollack roe
Independent factor
Symbol
code levels
|
|
|
and Nam J.H. 1998. Studies on the physico-chemical characteristics of domestic and imported wheat varieties. RDA, J. Crop Sci. 40(2)
Song J.C., Lee S.Y., Park N.K., Hur H.S. and Nam J.H. 1998. Comparison of flour quality between domestic and imported wheat Korean J. Breed 30(2) : 156-161
Song J.C.,
|
|
 |
of starch during heating in the amylograph. 213-220. 25 (1948)
8) Food Technology. Bourne, M.C., J.C. Moyer, and D.B. Hand.. Measurement of food texture by a universal testing machine. 20:522. (1966)
9) Szczesniak, A.S. . Correlating sensory with instrumental texture measurements- - an overview of r
|
|
메뉴펼치기
