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논문 677건

the patties, pH and fat content were increased but lightness, moisture content, protein content, and shear force were decreased (p<0.05). However, there were no significant differences in sensory characteristics. Conclusion: The study results demonstrated the possibility addition of mealworm as a su
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 최주혜 ( Ju-hye Choi ) , 용해인 ( Hae In Yong ) , 구수경 ( Su-kyung Ku ) , 김태경 ( Tae-kyung Kim ) , 최윤상 ( Yun-
with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chill
  • 페이지 7페이지
  • 가격 4,000원
  • 발행일 2015.09.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Yun Kyung Lee ) , ( Bo Bae Ko ) , ( Sang Gi Min ) , ( Geun Pyo Hong )
(b*), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of sy
  • 페이지 7페이지
  • 가격 4,000원
  • 발행일 2010.06.21
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Suk Nam Kang ) , ( Sang Keun Jin ) , ( Mira Yang ) , ( Il Suk Kim )
alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The color, fre
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2017.06.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Jeong Yeon An ) , ( Hae In Yong ) , ( So Yeon Kim ) , ( Han Bit Yoo ) , ( Yoo Yong Kim ) , ( Cheor
Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork bac
  • 페이지 4페이지
  • 가격 1,000원
  • 발행일 2015.02.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Bue Young Imm ) , ( Chung Hwan Kim ) , ( Jee Young Imm )
pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in L* value (whiteness), cohesiveness, gummine
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 동아시아식생활학회
  • 저자 최영준, 박현숙, 박경숙, 이경수, 문윤희, 김민주, 정인철
patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from
  • 페이지 6페이지
  • 가격 4,000원
  • 발행일 2007.05.03
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 문윤희 ( Yoon Hee Moon ) , 강세주 ( Se Ju Kang ) , 김영길 ( Young Kil Kim ) , 양종범 ( Jong Bum Yang ) , 정인철 ( I
substances values compared with control patties after 7 d of storage (p<0.05). Pork patties containing EET powder showed lower total bacterial and Enterobacteriaceae counts than control patties (p<0.05). In conclusion, WET and EET (50%) could be used as a natural antioxidant and antimicrobial agent
  • 페이지 12페이지
  • 가격 4,700원
  • 발행일 2017.06.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Hyeong Sang Kim ) , ( Koo Bok Chin )
acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality cha
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 최윤상 ( Yun-sang Choi ) , 전기홍 ( Ki-hong Jeon ) , 박종대 ( Jong-dae Park ) , 성정민 ( Jung-min Sung ) , 서동호 (
Although no differences in total bacterial counts were observed between control and treated patties, those containing annatto seeds had lower microbial counts for Enterobacteriacease than CTL or AA 0.1%. Therefore, annatto seed powder might be a good source of natural antioxidants for the production
  • 페이지 11페이지
  • 가격 4,600원
  • 발행일 2016.10.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Tran Van Cuong ) , ( Koo Bok Chin )
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