최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.31 no.4, 2002년, pp.713 - 716
김재현 (한국원자력연구소 방사선 식품·생명공학기술개발팀) , 안현주 (한국원자력연구소 방사선 식품·생명공학기술개발팀) , 김동호 (한국원자력연구소 방사선 식품·생명공학기술개발팀) , 조철훈 (한국원자력연구소 방사선 식품·생명공학기술개발팀) , 차보숙 (수원여자대학 식품과학부) , 변명우 (한국원자력연구소 방사선 식품·생명공학기술개발팀)
Biogenic amine levels in irradiated doenjang, Korean fermented soybean paste, were investigated during fermentation at
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Shalaby AR. 1996. Significance of biogenic amines to food safety and human health. Food Research Int 29: 675-690.
Kalac P, Spicka J, Krizek M, Pelikanova T. 2000. Changes in biogenic amine concentrations during sauerkraut storage. Food Chem 69: 309-314.
Valsamaki K, Michaelidou A, Polychroniadou A. 2000. Biogenic amine production in Feta cheese. Food Chem 71: 259-266.
Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2000. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages. J Food Prot 63: 1544-1550.
Fernandez-Garcia E, Tomillo J, Nunez M. 1999. Effect of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese. Int J Food Microbiol 52: 189-196.
Bover-Cid S, Schoppen S, Izquierdo-Pulido M, Vidal-Carou MC. 1999. Relationship between biogenic amine contents and the size of dry fermented sausages. Meat Sci 51: 305-311.
Kim DK, Park IS, Kim NS. 1998. Determination of chemical freshness indices for chilled and frozen fish. Korean J Food Sci Technol 30: 993-999.
Park IS, Kim DK, Shon DH, Cho YJ, Kim NS. 1999. Measurement of biogenic amines with a chitopearl enzyme reactor. Korean J Food Sci Technol 31: 593-599.
Mah JH, Han HK, Kim EJ, Hwang HJ. 2001. Determination of biogenic amines in Korean traditional fermented food products. Proceedings of 11th World Congress of Food Sci Technol P10-4, p 230.
Kim JH, Ahn HJ, Yook HS, Park HJ, Byun MW. 2001. Biogenic amines content in commercial Korean traditional fermented soybean paste. Korean J Food Sci Technol 33: 682-685.
Kim DH, Lee KH, Yook HS, Kim JH, Shin MG, Byun MW. 2000. Qualitiy characteristics of gamma irradiated grain shape improved meju. Korean J Food Sci Technol 32: 640-645.
Garcia-Garcia P, Brenes-Balbuena M, Hornero-Mendez D, Garcia-Borrego A, Garrido-Fernandez A. 2000. Content of biogenic amines in table olives. J Food Prot 63: 111-116.
Hwang DF, Chang SH, Shiua CY, Chai TJ. 1997. Highperformance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. J Chromatography B 693: 23-30.
SAS. 1985. Statistical Analysis System User's Guide Statistics. Version 5th ed. SAS Institute Inc., Cary, NC, USA.
Stratton JE, Hutkins WR, Taylor SL. 1991. Biogenicamines in cheese and other fermented foods. J Food Prot 54: 460-470.
Yen GC. 1986. Studies on biogenic amines in foods. I. Determination of biogenic amines in fermented soybean foods by HPLC. J Chin Agric Chem Soc 24: 211-217.
Park BJ, Jang KS, Kim DH, Yook HS, Byun MW. 2002. Changes of microbiological and physicochemical characteristics of doenjang prepared with low salt content and gamma irradiation. Korean J Food Sci Technol 34: 79-84.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.