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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.19 no.6, 2003년, pp.737 - 744
윤재영 (안산1대학 식품영양학과) , 김희섭 (수원대학교 식품영양학과)
The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10% sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid...
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Noh BS and Kim SY : Characteristics of sugar alcohols and its application. 2000. Asia Publishing
Kim SY, Oh DK, Kim SS and Kim O : Novel sweetner for the sugarless candy manufacture. Korean Food Science and Technology 29(3),53, 1996
Moon SW, Shin HK and Gi GE : Effects of xylitol and grapefruit seed extract on sensory value and fermentation of Baechu Kimchi. Korean J. Food Sci. Technol. 35(2), 246 2003
Kim DK, Kim SYm Lee, JK and Noh BS : Effects of xylose and xylitol on the organic fermentation of kimchi. Korean J.Food Sci. Technol. 32:889-895 2000
Noh BS and Kim SY : Characteristics of erythritol and its applications. Korean Food Science and Technology 33(2), 2000
Junnam Agricultural Research Center, Proceedings of Koheung citron experimental station Seminar. 1998
Byun SH and Lee CH : Studies on Physicochemical Properties of Erythritol, Substitute Sugar. J. Korean Soc. Food Nutr. 19(1)13. 1990
Lee HW, Kim YM, Shin DW and Sun BK : flavor component of Korean citron. Korean J. food Sci. Tech 19:361. 1987
Chung JW, Kim DJ, Hwang JB and Jo YJ : Influence of the extraction method on quality of citron juice. Korean Hood Sci.technol. 26(6),704, 1994
Lee YC, Kim IH, Park MH, Kim HK and Chung JW : The chemical components of citron extract. Korean J. Food Sci. Technol. 26(5)552, 1994
Jeong JW, Lee YC, Lee KM, Kim IH and Lee MS : Manufacture condition of Oleoresin using Citron Peel. Korean J. food Sci.Technol, 30(1)139, 1998
Kumamoto H, Matsubara Y, llzuka Y, Okamoto K and Yoki K : Structure & hypotensive effect of flavoooid glycosides in yuzu peelings. NiptXtl NJgeikagaku Kaishi, 59:683(1985)
Kim IC : Manufacture of citron jelly using citron extract. J. Korean Soc. Food Sci. Nutri. 28(2)396, 1999
Kang IH : Taste of Korea, Korean Textbook Publishing Co., Seoul, 1997
Kim MY : Relative sweetness of sucralose in various food systems and physicochemical and sensory properties of low calorie foods containing sucralose. P15. Thesis, Ewha Womans University 2000
Kim KO and Lee YC : Sensory evaluation of food. Hakyun Press 1991.
Chung CY and Choi EK : Statistical analysis using SPSSWIN. Mooyukkyungyoungsa, 2000
Korea Food & Drug Administration, Food Information p.33 Moonyoungsa. 2002
Korea Food & Drug Administration, Food Information p.39 Moonyoungsa. 2002
Cha YJ, Lee SM, Ahn BJ, Song NS and Jeon SJ : Substitution Effect of Sorbitol for Sugar on the quality stability of Yu Ja Cheong (Citron product) J. Korean Soc. Food Nutr. 19(1)13 1990
Ku, KH, Cho, JS, Park, WS and Nam YJ : Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechu kimchi. Korean J. Food Sci. Technol. 31(6)794. 1999
Kim HYL and Park CW : Physicochemical and sensory characteristics of orange juice added with various levels of mannitol. Korean J.Dietary culture 15(3):195.2000
Kim HYL, Kim MJ and Woo EY : Physicochemical and sersory properties of freshly squeezed mmge juice using domestic and irrported mmges. Korean J.Dietary culture 15(3):189.2000
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