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.35 no.6 = no.172, 2003년, pp.1045 - 1052
김기원 (단국대학교 식품공학과) , 백형희 (단국대학교 식품공학과)
To develop a burnt beef flavor by reaction flavor technology, hydrolyzed vegetable protein (HVP) was reacted with precursors. Ribose, cysteine, furaneol, thiamin, methionine, garlic powder, and phospholipid were selected as suitable precursors for producing a burnt beef flavor. HVP and the selected ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Manley, C.H. Process flavors, pp. 139-154. In: Source Book of Flavor. Reineccius, G.R. (ed.). Chapman and Hill, New York, NY, USA (1994)
Manley, C.H. and Ahmedi, S. The development of process flavors. Trends Food Sci. Technol. 6: 46-51 (1995)
Nagodawithana, T.W. Savory Flavors, pp. 164-224. Esteekay Associate, Inc., Milwaukee, WI, USA (1995)
Hofmann, T. and Schiberle, P. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques. l Agric. Food Chem. 43:2187-2194 (1995)
MacLeod, G. The scientific and technological basis of meat flavors, pp. 191-223. In: Developments in Food Flavors. Birch, G.G. and Lindley, M.G. (eds.). Elsevier Applied Science, London, UK (1986)
Mottram, D.S. and Edwards, R.A The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agric. 34: 517-522 (1983)
Whitfield, F.B., Mottram, D.S., Brock, S., Puckey, D.J. and Salter, L.J. Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose. J. Sci. Food Agric. 42: 261-272 (1988)
Farmer, L.J., Mottram, D.S. and Whitfield, F.B. Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid. J. Sci. Food Agric. 49: 347-368 (1989)
Swaine, R.L. Hydrolyzed vegetable protein as a flavoring agent. Perfumer Flavorist 18: 35-38 (1993)
Wu, Y.F., Baek, H.H. and Cadwallader, K.R. Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP). J. Food Sci. 65: 1220-1227 (2000)
Myers, RH. Response Surface Methodology. Allyn and Bacon Inc., Boston, MA, USA (1971)
Mouquet, C., Dumas, J.C. and Guilbert, S. Texturization of sweetened mango pulp: optimization using response surface methodology. J. Food Sci. 57: 1395-1400 (1992)
Shin, J.H., Rheem, S., Seo, J.K., Lee, S.K., Shim, J.H., Kim, S.K. and Baek, Y.J. Optimization minimum degradation condition of red pigments in red bell pepper (Capsicum annuum L.) using response surface methodology. Food Sci. Biotechnol. 8: 351-356 (1999)
SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
Bolton, T.A., Reineccius, G.A., Liardon, R. and Ba, T.H. Role of cysteine in the formation of 2-methyl-3-furanthiol in a thiamincysteine model reaction, pp. 270-278. In: 'Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Parliment, T.H., Morello, M.I. and McGorrin, R.J. (eds.). American Chemical Society, Washington, DC, USA (1994)
Grosch, W. and Zeiler-Hilgart, G. Formation of meatlike flavor compounds, pp. 183-192. In: Flavor Precursors: Thermal and Enzymatic Conversions. Teranishi, R, Takeoka, G.R and Guntert, M. (eds.). American Chemical Society, Washington, DC, USA (1992)
Tonsbeek, C.H.T., Plancken, AJ. and Van de Weerdhof, T. Components contributing to beef flavor. Isolation of 4-hydroxy-5methyl- 3(2H)-furanone and its 2,5-dimethyl homolog from beef broth. J. Agric. Food Chern. 16: 1016-1021 (1968)
Shu, C.K., Mookherjee, B.D. and Ho, C.T. Volatile components of the thermal degradation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone. J. Agric. Food Chem. 33: 446-448 (1985)
Shu, C.K., Hagedorn, M.L. and Ho, C.T. Two novel thiophenes identified from the reaction between cysteine and 2,5-dimethyl-4hydroxy- 3(2H)-furanone. J. Agric. Food Chem. 34: 344-346 (1985)
Shu, C.K. and Ho, C.T. Parameter effects on the thermal reaction of cystine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone, pp. 229241. In: Thermal Generation of Aromas. Parliment, T.H., McGorrin, RJ. and Ho, C.T. (eds.). ACS Symposium Series 409, American Chemical Society, Washington, DC, USA (1989)
Lin, L.J. Regulatory status of Maillard reaction flavors, pp. 7-15. In: Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Parliment, T.H., Morello, M.I. and McGorrin, R.I. (eds.). American Chemical Society, Washington, DC, USA (1994)
*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.