최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.12 no.6, 2005년, pp.516 - 521
박나영 (대구가톨릭대학교 식품산업학부) , 김석중 (대구가톨릭대학교 식품산업학부) , 이신호 (대구가톨릭대학교 식품산업학부)
Effect of chitosan on shelf life of soybean tofu was investigated. The quality changes of soybean tofu drained after immersion in
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Ku K.H. and Kim W.J. (1999) Status and prospect of soybean curd(Dubu) industry in korea. Kor. Soybean Digest., 16, 1-10
Doston C.R., Frank H.A. and Cavaletto C.G. (1977) Indirect methods as criteria of spoilage in Tofu(Soybean curd). J. Food Sci., 42, 273-279
Rehberger T.G., Wilson L.A. and Glatz B.A. (1984) Microbiological quality of commercial Tofu. J. Food Sci., 47, 177-181
Chung S.H., Choi W.S. and Lee C.H. (1999) Effect of cryoprotectants on the textural changes on whole-coagulated soybean curd(Tofu) during frozen storage . Kor. J. Food Sci. Technol., 31, 957-963
Joo G.J., Hur S.S., Choi Y.H. and Rhee I.K. (1998) Characterization and identification of bacteria from putrefying soybean curd. Kor. J. Postharbest Sci. Technol., 5, 292-298
Lee S.K. and Kim C.S. (1992) Effect of heat treatment on storage of packaged tofu. J. Kor. Agric. Chem. Soc., 35, 490-494
보건사회부 (1997) 식품공전, p.244
Pontecorvo A.J. and Bourne M.C. (1978) Simple methods for extending the shelf life of say curd(tofu) in tropical areas. J. Food Sci., 42, 969-975
Lee K.S., Kim D.H., Baek S.H. and Choun S.H. (1990) Effects of coagulants and soaking solutions of Tofu (Saybean curd) on extending its shelf life. Kor. J. Food Sci. Technol., 22, 116-122
Champagene C.P., Aurouze B. and Coulet G. (1991) Inhibition of undesirable gas production in tofu. J. Food. Sci., 56, 1600-1603
Wu M.T. and Salunkhe D.K. (1877) Extending shelf-life of fresh soybean curds by in package microwave treatments. J. Food. Sci., 42, 1448-1451
Chun K.H., Kim B.Y., Son T.I. and Hahm Y.T. (1997) The extension of Tofu shelf-life with water-soluble degraded chitosan as immersion solution. Kor. J. Food Sci. Technol., 29, 476-481
Muzzarelli R.A.A. and Pariser E.R. (1978) Deacetylation of chitin. In'porceedings 1st international conference on chitin/chitosan.' MIt sea Grant Program, Cambridge, Masa
Lee K.H. and Lee Y.C. (1997) Effect of carboxymethyl chitosan on quality of fermented pan bread. Kor. J. Food Sci. Technol., 29, 96-100
Knorr E. (1984) The use of chitonous polimers in food, Food Tecnhology., 38, 85-97
Brine C.J., Sanford P.A. and Zikakis J.P. (1992) Advances in chitin and chitosan. Elsevier Applied Science, London. p.30
Skjai-Braek G., Anthose T. and Sanford P. (1989) Chtin and chitosan, Elsevier Applied Science, London
Hwang T.I., Kim S.K., Park Y.S. and Byoun K.E. (2001) Studies on the storage of functional eed soybean curd. J. Kor. Soc. Food Sci. Nutr., 30, 1115-1119
Kim J. S. (2004) Effects of chitosan addtion on the shelf-life of bread. Korean J. Food & Nutr., 17, 388-392
Jang W.Y., Kim B.Y., Shin D.H. (1995) Studies on the physical properties on soybean curd stored in the solution of different salt concentration. Agri. Chem. and Biotechnol., 38, 135-140
Park I.K., Kim S.Y. and Kim S.D. (1994) Storage of soybean curd prepared with Ozone treated soybean. J. East Asian Soc. Dietary life, 4, 69-74
※ AI-Helper는 부적절한 답변을 할 수 있습니다.