최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국수산학회지 = Journal of the Korean Fisheries Society, v.35 no.3, 2002년, pp.247 - 252
송기철 (국립수산과학원 서해수산연구소) , 목종수 (국립수산과학원 서해수산연구소) , 강창수 (혜전대학 제과제빵학부) , 장수현 (군산대학 해양응용공학부)
To prepare the edible film based on fish protein, the optimal conditions for extracting soluble protein from Alaska pollack ( Theragra chalcogramma) and mackerel (Scomber japonious) muscle were defined. The effects of protein concentration, pH and temperature of protein solution on the physical prop...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
AOAC. 1990. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists. Arlington
ASTM. 1995a. Standard test methods for tensile properties of thin plastic sheeting (D 882-95a). In Annual Book of American Standard Testing Methods, American Society for Testing an dMaterials, West Conshochocken, PA
ASTM. 1995b. Standard test methods for water vapor transmission of materials (E 96-95). In Annual Book of Ameiican Standard Testing Methods, American Society for Testing and Materials, Philadelphia, PA
Bae, S.H. and C. Rhee. 1998. Influences of extraction pH on the functionality of soybean protein isolate. Korean J. Food Sci. Technol., 30, 557-561 (in Korean)
Cho, S.Y., J.W. Park and C. Rhee. 1998a. Edible films from protein concentrations of rice wine meal. Korean J. Food Sci. Technol., 30, 1097-1106 (in Korean)
Cho, S.Y., J.W. Park and C. Rhee. I998b. Preparation of whey powder -based biopolymer films. Korean J Food Sci. Technol., 30, 1285-1294 (in Korean)
Cuq, B., C. Aymard, J.L. Cuq and S. Guilbert. 1995. Edible packaging films based on fish myofibnllar proteins: Formulation and func-tional properties. J. Food Sci., 60, 1369-1374
Farnun, C, D.W. Stanley and J.J. Gray. 1976. Protein-lipid interac-tions in soy films. Can. Inst. J. Food Sci. Technol., 9. 210-207
Gehrke, C.W., L.L. Wall, J.S. Absheer. F E. Kaiser and R.W. Zumwalt. 1985. Sample preparation for chromatography of amino acids: Acid hydrolysis of proteins. J. Assoc. Off. Anal. Chem., 68 811-821
Gennadios, A. and C.L. Weller. 1990. Edible films and coatings from wheat and corn proteins. Food Technol., 44, 63-69
Gennadios, A., A.H. Brandenburg, C.L. Weller and R.F. Testin. 1993. Effect of pH on properties of wheat gluten and soy protein isolate films. J. Agric. Food Chem., 41, 1835-1838
Guilbert, S., N. Gontard and L.G.M. Gorris. 1996. Prolonging the shelf-life of perishable food products using biodegradable films and coatings. Lebensm. Wiss. Technol., 29, 10-16
Heinhkson, R.L. and S.C. Meredith. 1984. Amino acid analysis by reverse-phase high-performance liquid chromatography: Preco1-umn derivatization with phenylisothiocyanate. Anal. Biochem.. 136, 65-74
Hwang, K.T., J.W. Rhim and H.J. Park. 1997. Effect of K-carrageenan-based film packaging on moisture loss and lipid oxidation of mackerel mince. Korean J. Food Sci. Technol., 29. 390-393 (in Korean)
Kester, J.J. and O. Fennema. 1986. Edible films and coatings: A review. Food Technol., 40, 47-59
Kienzle-Sterzer, C.A., D. Rodriguez-sanchez and C.K. Rha. 1981. Charatenzation of chitosan film. Rheology, 3, 621-627
Krochta, J.M. 1992. Control of mass transfer in foods with edible coatings and films, In 19Advances in Food Engineering, R.P. Singh and M.A. Wirakartakusumah. eds., CRC Press, Inc., Boca Raton, FL, 517p
Rhim, J.W., K.T. Hwang, H.J. Park and S.T. Jung. 1996. Water-vapor transfer characteristics of carrageenan-based edible film. Korean J. Food Sci. Technol., 28, 545-551 (in Korean)
Ryu, J.W., H.Y. Lee and S.Y. Oh. 1999. Degradation and preparation of blend films using natural polymers chitosan and algin. J. Korean Soc. Food Sci. Nutr., 28, 417-422 (in Korean)
Yang, S.B., S.Y. Cho and C. Rhee. 1997. Preparation of edible films from soybean meal. Korean J. Food Sci. Technol., 29, 452-459 (in Korean)
You, B.J. and J.M. Shim. 1999. Effects of processing conditions on physical properties of alginate film. J. Korean Fish. Soc., 32, 582-586 (in Korean)
You, B.J. and J.M. Shim. 2000. Effects of processing conditions on tensile properties and color of Alaska pollack meal protein iso-late film. J. Korean Fish. Soc., 33, 418-422 (in Korean)
박영호, 장동석, 김선봉. 1995. 수산가공이용학. 형설출판사, 1128p
*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.