최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.17 no.4, 2004년, pp.412 - 419
김훈 (창원대학교 식품영양학과) , 조우진 (창원대학교 식품영양학과) , 정은정 (창원대학교 식품영양학과) , 안준석 (창원대학교 식품영양학과) , 임치원 (국립수산과학원 마린바이오21사업단) , 유영재 (창원대학교 화학과) , 김광호 (창원전문대학 식품과학계열) , 차용준 (창원대학교 식품영양학과)
In odor to select optimum extraction methods of volatile compounds in beef extract powder(BEP) as basic data for the development of a new detection method of irradiated BEP, four extraction methods, such as solid phase microextraction with polar fiber(S-PD) and non-polar fiber(S-CD), purge and trap(...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Lee, CH. Introduction. In: Acceptance and Trading on Irradiated Foods. Lee, CH (ed), pp.145-149. Korea University Press, Seoul. 1998
Kwon, JH. Commercialization of food irradiation technology and the identification of irradiated foods. Food Science and Industry 36:50-55. 2003
Byun, MW and Lee, JW. Application of irradiation technology for food safety and security. Food Science and Industry 36:25-41. 2003
Korean Food and Drug Administration. Food Code. http://www.kfda.go.kr. 2004
수출입통계자료. 관세청. http//www.customs.go.kr. 2004
Bruhn, CM. Consumer attitudes and market response to irradiated food. J. Food Protect. 58:175-181. 1995
Chung, HW and Kwon, JH. Detection of irradiation treatment for seasoned-powdered foods by thermoluminescence measurement. Korean J Food Sci. Technol. 30:509-516. 1998
Hwang, KT, Byun, MW, Wagner, U and Dehne, LI. Detection of post-irradiation of dry soup base ingredients in instant noodle by thermoluminescence technique. Korean J. Food &i. Technol. 30:759-766. 1998
Yang, JS, Kim, CK and Lee, HJ. Detection of irradiated chicken, pork and beef by ESR spectroscopy. Korean J. Food Sci. Technol. 31 :606-611. 1999
양재승. 일반식품중 조사식품의 검출법. 식품과학과 산업 30:121-130. 1997
Ahn, DU, Jo, C and Olson, DG. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Science 54:209-215. 2000
Ahn, DU, Olson, DG, Jo, C, Love, J and Jin, SK. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage. J Food &i. 64:226-229. 1999
Cha, YJ, Kim, H, Park, SY, Kim, SJ and Yoo YJ. Identification of irradiation-induced volatile flavor compounds in beef. J. Korean Soc. Food &i. Nutr. 29:1042-1049. 2000
Cha, YJ, Kim, H, Park, SY, Cho, WJ, Yoon, SS and Yoo, YJ. Identification of irradiation-induced volatile flavor compounds in chicken. J Korean Soc. Food Sci. Nutr. 29: 1050-1056. 2000
Boylston, TD, Morgan, SA, Johnson, KA, Wright, RW Jr, Busboom, JJ and Reeves, JJ. Volatile lipid oxidation products of Wagyu and domestic breeds of beef. J Agric. Food Chem. 44:1091-1095. 1996
Cha, YJ and Cadwallader, KR. Volatile components in salt-fermented fish and shrimp pastes. J. Food Sci. 60:19-24. 1995
Hwang, KT, Prak, JY and Kim, CK. Application of hydrocarbons as marker for detecting post irradiation of imported meat and fish. J Korean Soc. Food &i. Nutri. 26:109-115. 1997
Kim, KS, Kim, EA, Lee, HJ, Yang, JS and Byun, MW. Quantitative comparison of radiation-induced hydrocarbons from irradiated beef, pork and chicken. Korean J. Food Sci. Technol. 31:301-307. 1999
Ahn, DU, Olson, DG, Lee, JI, Jo, C, Wu, C and Chen, X. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J Food Sci. 63:15-19. 1999
Buttery, RG, Turnbaugh, JG and Ling, LC. Contribution of volatiles to rice aroma. J. Agric. Food Chem. 36:1066-1069. 1988
Josephson, DB, Lindsay, RC and Stuiber, DA. Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner(Nortropis atherinoides). J. Agric. Food Chem. 32: 1347-1352. 1984
Yu, TH, Lin, LY and Ho, CT. Volatile compounds of blanched, fried, microwave-heated, and oven baked garlic slices. J Agric. Food Chem. 42:1342-1347. 1994
Maga, JA and Sizer, CE. Pyrazine in Foods. A review. J. Agric. Food Chem. 21:22-30. 1973
Cronu, A, Carnat, AP, Martin, B, Coulon, JB, Lamaison, JL and Berdague, JL. Solid-phase microextraction of volatile components from natural grassland plants. J. Agric. Food Chem. 49:203-209. 2001
Mottram, DS. Flavor compounds formed during the Maillard reaction. In: Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Parliment, TH, Morello, MJ and McGorrin, RJ (eds), pp.105-126. American Chemical Society, Washington DC, USA. 1994
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.