최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.34 no.6 = no.166, 2002년, pp.1048 - 1056
최민식 (중앙대학교 식품공학과) , 김동호 (중앙대학교 식품공학과) , 이경혜 (동남보건대학 식품가공과) , 이영춘 (중앙대학교 식품공학과)
Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Connell, D.W. The pungent principles of ginger and their importance in certain ginger products. Food Technol., Austral. 21: 570- 575(1969)
Ministry of Agriculture. Statistics of Crop Productions in 1966. p. 234. Dongyang Munwha Publ. Co., Seoul (1997)
Enmaya, H. Dictionary of Food Science. p. 300. Tokyo, Japan (1981)
Lee, S.E., Jeong, M.C. and Chung, T.Y. Studies on the development of storage technology for ginger. Korea Food Research Institute, E1294-0538 (1994)
Choi, Y.H., Lee, S.B., So, J.D. and Lee, G.S. The effects of storage amount and ventilator size on the quality of ginger during cellar storage. J. Pastharvest Sci. Tech. 2: 195-202 (1995)
Etejere, E.O. and Bhat, R.B. Traditional and modem storage methods of underground root and stem crops in Nigeria. Turrialba 36:33-37(1986)
Oti, E., Okwuolu, P.A., Ohiri, V.U. and Ghijioke, G.O. Biochemical changes in ginger rhizomes stored under river sand and under dry grass in pits in the humid tropics. Trop. Sci. 28: 87-94 (1988)
Yusof, N. Sprout inhibition by gamma irradiation in fresh ginger (Zingiber officinate Roscoe). J. Food Proc. Preserv. 14: 113-122 (1990)
Andrew, L.S., Cadwallader, K.R., Grodner, R.M. and Chung, H.Y. Chemical and microbial quality of irradiated ground ginger. J. Food Sci. 60: 829-832 (1995)
Subramanyam, H., Souza, S. and Srivastava, H.C. Storage behaviour of ginger. p. 5. Proc. Symp. Spices-Role Nat'l. Econ., 1st (1962)
Paull, R.E., Chen, N.J. and Goo, T.T.C. Compositional changes in ginger rhizomes during storage. J. Am. Soc. Hort. Sci. 113: 584-588 (1988)
Brown, B.I. Ginger storage in acidiSed sodium metabisulphite solutions. Food Technol. 7: 153-162 (1972)
Okwuowulu, P.A. and Nnodu, E.C. Some effects of prestorage chemical treatments and age at harvesting on the stability of fresh ginger rhizomes. Trop. Sci. 28: 123-125 (1988)
Jo, K.S. Factors affecting the nonenzymatic browning and its inhibition during storage of ginger paste. Ph.D. dissertation, Dongguk Univ., Seoul (1994)
Kim, M.N., Jo, S.J., Lee, K.H. and Choi, J.H. A study on water holding capacity of Fish meat paste products. J. Korean Soc. Food Nutr. 7: 43-52 (1972)
Gancedo, M.C. and Luh, B.S. HPLC analysis of organic acids and sugars in tomatojuice. J. Food Sci. 51: 571-573 (1986)
Choi, H.S. Studies on cooked rice flavor. Ph.D. dissertation, Dongguk University, Seoul (1976)
Heems, D., Luck, G., Fraudeau, C. and Verette, E. Fully automated pre-column derivatization, on-line dialysis and HPLC analysis of amino acids in food, beverages and feedstuff. J. Chromatogr. A. 798: 9-17 (1998)
Kim, K.O., Kim, S.S., Sung, N.K. & Lee, Y.C. Applications of Sensory Evaluation Methods. Shinkwang Pulb. Co., Seoul (1993)
Folch, J., Lees, M. and Sloane Stanly, G.H. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497-509 (1957)
Park, P.W. and Goins, R.E. In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods. J. Food Sci. 59: 1262-1266 (1994)
SAS Institute, Inc. SAS/STAT User's Guide. Release 6.03 Edition. SAS Institute, Inc., Cary, NC, USA (1988)
Jeong, M.C., Nahm, G.B. and Kim, D.M. Effect of film thickness and moisture absorbing material on ginger quality during MA storage. J. Postharvest Sci. Technol. 6: 264-269 (1999)
Langlois, B.E. and KemP, J.D. Microflora of fresh and dry-cured hams and affected by fresh ham storage. J. Animal Sci. 38: 525-531(1974)
Wolfrom, M.L., Kashimura, N. and Horton, D. Factors affecting the Maillard browning reaction between sugars and amino acids. Studies on the nonenzymic browning of dehydrated orange juice. J. Agiic. Food Chem. 22: 796-800 (1974)
Molnar-Perl, I. and Fiiedman, M. Inhibition of browning by sulfur amino acids. 2. Fruit juices and protein-containing foods. J. Agric. Food Chem. 38: 1652-1656 (1990)
Wong, M. and Stanton, D.W. Nonenzymic browning in kiwifruit juice concentrate systems during storage. J. Food Sci. 54: 669-673 (1989)
Babsky, N.E., Toribio, J.L. and Lozano, J.E. Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci. 51: 564-567 (1986)
Salzer, U.J. Analytical evaluation of seasoning extracts (oleoresins) and essential oils from seasoning. II. Int. Flavors Food Addit. 6: 206-210 (1975)
Food Research Center. A study on the industrialization of domestic ginger extracts. Korea Food Industrial Association Report (1988)
Jeong, M.C. Havor characteristics of ginger powder produced by enzymatic liquefaction process. Ph.D. thesis (1997)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.