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논문 15,206건

Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest L*-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness (a*)
  • 페이지 5페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 Eun Ju Seog, Hui Jeong Kim, Jun Ho Lee
quality characteristics of kochujang made of sword bean chunggukjang. The effects of chunggukjang addition were compared in products fermented for 90 days. During the fermentation period of kochujang, sword bean chunggukjang was added at 0, 2, 5, 8, and 10%. The moisture content ranged from 40.24 to
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 장문익, 김재영, 김성조, 백승화
For preparation of high quality kochujang by the traditional fermentation method, 4 types of kochujang were prepared with brick- or grain-shaped meju fermented with different strains (Aspergillus sojae, Aspergillus oryzae+Bacillus subtilis). After 100 days of fermentation at 25℃, the moisture, pH, s
  • 페이지 7페이지
  • 가격 6,000원
  • 발행일 2019.09.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품과학회
  • 저자 Yong-Suk Kim, Byoung-Hak Oh, Dong-Hwa Shin
Purpose: This study evaluated the quality characteristics and antioxidant activities of white chocolate ganache supplemented with Kochujang powder. Methods: Freeze-dried Kochujang powder was added to white chocolate at concentrations of 0, 1, 3 and 5%, and sand type ganache chocolate was coated with
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 백서이 ( Seo I Baek ) , 김수진 ( Su Jin Kim ) , 김미리 ( Mee Ree Kim )
Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on the total weight basis) were investigated after 30 and 300 days of storage. The moisture content of strawberry kochujang at 300 days was considerably higher than that of strawberry kochujang at 30 days and increa
  • 페이지 5페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 Hui Jeong Kim, Eun Ju Seog, Jun Ho Lee
kochujang supplemented with mushrooms (Pleurotus ostreatus and Lentinus edodes) was prepared, and changes in quality characteristics during fermentation at ambient temperature were investigated. The moisture content of kochujang increased by addition of mushroom. The titratable acidity of mushroom-a
  • 페이지 6페이지
  • 가격 4,000원
  • 발행일 2007.05.03
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국응용생명화학회(구 한국농화학회)
  • 저자 안미란 ( An Mi Lan ) , 정도연 ( Jeong Do Yeon ) , 홍선표 ( Hong Seon Pyo ) , 송근섭 ( Song Geun Seob ) , 김영수 ( K
Abstract Introduction Materials and Methods Results and Discussion Acknowledgments References
  • 페이지 7페이지
  • 가격 6,000원
  • 발행일 2019.09.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품과학회
  • 저자 Young-Soo Kim, Geun-Seoup Song
quality characteristics and antioxidant activity of Kochujang following the addition of deodeok (Condonopsis lanceolata) powder. To accomplish this, 1%, 3% and 5% deodeok powder was added to Kochujang and the samples were then incubated at 30℃. during which time the general ingredients, water conten
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 동아시아식생활학회
  • 저자 김옥선, 성정민, 류혜숙
The effects of maesil extract addition on the palatability and quality of kochujang, a traditional Korean condiment, were investigated in terms of the microbial characteristics, enzyme activities, and taste components during 100 days of fermentation. Viable cell counts of bacteria and yeast in maesi
  • 페이지 7페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 Min Ji Lee, Eun Ju Seog, Jun Ho Lee
The quality characteristics of kochujang added with additives of different ratios of rice-nuruk (at 1:0.7, 1:1.0, 1:1.3) were studied. The kochujang was stored for 8 weeks at 20±3℃. The brix tended to increase by increasing mixing ratio of rice-nuruk in all treatments. It increased rapidly up to 4 w
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국지역사회생활과학회
  • 저자 김유진, 최윤희, 박신영, 최혜선, 정석태, 김은미
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