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논문 2,129건

Purpose: This study evaluated the quality characteristics of yeast bread supplemented with powdered white rind from watermelon (Citrullus vulgaris L.) Methods: The powdered white rind from watermelon (3, 6, and 9%) was added during bread preparation. Results: The total dietary fiber content in the p
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 민성희 ( Sung Hee Min )
powdered, damaged, and cracked grain, were decreased with increasing N fertilization level. SF improved appearance quality in N100% plots but no effects in other treatments. Leaf sheath related diseases were significantly decreased by SF but it was negatively related with NF. In conclusion, SF coul
  • 페이지 8페이지
  • 가격 6,000원
  • 발행일 2019.03.07
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국작물학회
  • 저자 Young-Son Cho, Weon-Tae Jeon, Soon-Do Bae, Chang-Young Park, Ki-Do Park, Ui-Gum Kang, Ramachandran M
quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highe
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2018.05.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양학회
  • 저자 주신윤 ( Shin-youn Joo ) , 박종대 ( Jong-dae Park ) , 최윤상 ( Yun-sang Choi ) , 성정민 ( Jung-min Sung )
Watermelon plants grafted onto rootstocks such as Andongoi, Shintozwa, and double grafted showed comparable shoot growth and fruit development as compared to the those grafted onto popular rootstock, Chambak. However, the soluble solids contents, rind thickness, and flavour of watermelons grafted on
  • 페이지 6페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국원예학회
  • 저자 권준국, 권기범, 강경희, 최영하, 강남준, 이재한, 정호정, 박진면
seeds per fruit for ‘SA03-1’ (21), ‘SA06-1’ (62), and ‘SB01-1’ (34.7), and the seeds were larger and thicker than those of their diploids. These tetraploid breeding results will be useful for breeding new seedless watermelon cultivars.Abstract 서언 재료 및 방법 결과 및 고찰 적요 References
  • 페이지 9페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국자원식물학회
  • 저자 오상아, 민광현, 최용수, 박상빈, 김영철, 조송미
The rind phenotype of watermelon fruits is an important agronomic characteristic in the watermelon market. Inheritance and linkage analyses were performed for three rind-related traits that together determine the rind phenotype: foreground stripe pattern, rind background color, and depth of rind col
  • 페이지 9페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국원예학회
  • 저자 Hee-Bum Yang, Sung-woo Park, Younghoon Park, Gung Pyo Lee, Sun-Cheol Kang, Yong Kwon Kim
In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH valu
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2011.12.19
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Sun Mi Choi ) , ( Ji Hun Choi ) , ( Yun Sang Choi ) , ( Hyun Wook Kim ) , ( Hack Youn Kim ) , ( Mi
The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treat
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2016.08.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Ji Han Kim ) , ( Su Jung Yeon ) , ( Go Eun Hong ) , ( Woojoon Park ) , ( Chi Ho Lee )
quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered be
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2015.03.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국축산식품학회
  • 저자 ( Ki Hong Jeon ) , ( Yoon Seon Hwang ) , ( Young Boong Kim ) , ( Eun Mi Kim ) , ( Jong Dae Park ) ,
This study investigated the quality characteristics of sponge cake added with pine leaf powder. The pine leaf powder sponge cake was prepared with different ration of pine leaf powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increased significantly with increasing
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2019.05.29
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국조리학회
  • 저자 Gil-Man Shin
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