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논문 425건

Sodium nitrite is commercially used as a coloring agent, food preservative, and corrosion inhibitor. Accidental poisoning with sodium nitrite from contaminated food and water causes gastrointestinal irritation, vasodilatation, and methemoglobinemia with subsequent tissue hypoxia. We describe an outb
  • 페이지 4페이지
  • 가격 1,000원
  • 발행일 2013.08.27
  • 파일종류 아크로벳(pdf)
  • 발행기관 대한응급의학회
  • 저자 ( Gang Wook Lee ) , ( Yong Jin Park ) , ( Sun Pyo Kim ) , ( Seong Jung Kim ) , ( Soo Hyung Cho ) , (
This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (≤50 μg/g), 200 MPa of pressure alone (P) did not develop the cured meat co
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2011.12.19
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Geun Pyo Hong ) , ( Ji Sook Kim ) , ( Ji Yeon Chun ) , ( Sang Gi Min )
nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sod
  • 페이지 4페이지
  • 가격 1,000원
  • 발행일 2015.12.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Samooel Jung ) , ( Hyun Joo Kim ) , ( Sanghoo Park ) , ( Hae In Yong ) , ( Jun Ho Choe ) , ( Hee J
The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5
  • 페이지 10페이지
  • 가격 3,500원
  • 발행일 2015.02.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Sang Keun Jin ) , ( Jung Seok Choi ) , ( Sung Sil Moon ) , ( Jin Yeon Jeong ) , ( Gap Don Kim )
Purpose: This study examined the pH, residual levels of sodium nitrite (NaNO2), and color values of low-fat pork model sausages (LFPMS) with various ingoing levels of sodium nitrite during three weeks of refrigerated storage. Methods: LFPMSs were prepared with four different ingoing level
  • 페이지 5페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 김건호 ( Geon Ho Kim ) , 진구복 ( Koo Bok Chin )
sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redne
  • 페이지 10페이지
  • 가격 4,000원
  • 발행일 2011.02.16
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 정호진 ( Ho Jin Jeong ) , 진구복 ( Koo Bok Chin ) , 이홍철 ( Hong Chul Lee )
(p<0.05). The residual nitrite ion was the highest in the control group (p<0.05). Therefore, it is determined that red beet powder can substitute for nitrite as a natural colorant, and it has a slightly antioxidant effect in emulsion-type pork sausages.서론 재료 및 방법 결과 및 고찰 References 초록
  • 페이지 7페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국생명과학회
  • 저자 하소라, 최정석, 진상근
color characteristics. Three parameters were chosen as control factors during the synthesis. The first was the amount of hydrochloric acid added to transform sodium nitrite into nitrous acid. The second was the amount of calcium chloride added to insolubilize the synthesized azo dye. The final facto
  • 페이지 16페이지
  • 가격 6,000원
  • 발행일 2019.06.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국염색가공학회
  • 저자 Hee Sung Seo, Hyun Kyung Lee, Eui Sang Yoo
the functional and textural properties, and inhibited the microbial growth for LM effectively. In addition, 0.5% lac color as a replacer for sodium vitrite improved the color developments, resulting in similar hunter color values, which was comparable to the sodium vitrite concentration between 75 a
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2007.05.03
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 국성호 ( Sung H. Kook ) , 최순희 ( Soon H. Choi ) , 강상미 ( Sang M. Kang ) , 박성용 ( Sung Y. Park ) , 진구복 ( Ko
sodium nitrite (50, 100, and 150 ppm), and stored at 4℃ for four weeks. The addition of AH had little effect on the CIE color or texture value of the sausage. More than half of the added nitrite was removed during sausage preparation, and a further large reduction was observed during one week of sto
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2019.11.22
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품저장유통학회
  • 저자 이주형, 최성희
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