최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기水産海洋敎育硏究 = Journal of fisheries and marine sciences education, v.21 no.1 = no.43, 2009년, pp.28 - 42
For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The majo...
김병묵.이성곤(1997). 수산식품 가공학, 진로연구사. 435-437
김종균.김광수.김순희(2001). 농산가공식품의 이론과 실제, 석학당. 88
김재욱(1998). 식품가공 실험실습법, 향문사
김우정.구경형(2000). 식품관능검사법, 도서출판 효일. 95-119
배종호(2000). 제과 제빵학, 형설출판사. 71
정동효.남상열.정호권(1990). 생화학, 선진문화사. 219-220
永原太郎.岩尾裕之.久保彰治(1967). 全訂食品分析法(田書店), 134
彼多野博行(1964). 'アミノ酸 自動分析法', 日本 : 化學同人, 63
日本パン 技術硏究所. (1981). パン試驗法, 52
松本傳(1988). 製パン科學, 25
中由照(1979). “食品の味と香の尺度”, '化學と生物', 17:131
Abdel-Fattah AF, Hussein MD and Fuad ST. (1978). Carbohydrates of the brown seaweed Dictyta dichothoma, Phytochemistry 17, 741-743
A.O.A.C.(1995). 'Official Methods of Analysis', 16th ed, Assocoation of Official Analytical Chemists, Washington, D.C
A.O.C.S : Official and tentative method of analysis. Association oil chemists, society, 3rd ed., Chempaign, American Association of Cereal Chemists (A.A.C.C), (1984), Offic, Anal, Chem, Washington, 14th ed
Bae JH, Woo HS, Choi HJ and Choi C.(2001). Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder, J Korean Soc Food Sci Nutr 30, 882-887
Bae JH, U HS, Choe HJ and Choe C.(2003). Quality Characteristics of the White Bread Added with Onion Powder, Korean J Food Sci Technol 35(8), 1124-1128
Cho Bong Je and Rhee Seong Kap.(2003). Studies on the preparation of the Bread by Using Soybean Curd Dregs, J. Korean Soc. 1nd. Food Technol. 7(1), 1-8
Cho MK and Lee WJ.(1996). Preparation of high-fiber bread with barley flour, Korean J Food Sci Technol 28, 702-706
Choi JH. (2001). Quality characteristics of the bread with sprouted brown rice flour, Korean J Food Cookery Sci 17(4), 323-328
Choi JH, Choi JS, Byun DS and Yang DS.(1986). Basic studies in the development of diet for the treatment of obesity, Ⅱ. Comparison of the inhibitory effect of algae and crude drug components on obesity, Bull Korean Fish Soc 19, 485-492
Colliec S, Fischer AM, Tapon-Bretaudiere H, Boisson C, Durand P and Jozefonvicz J.(1991). Anticoagulant of a fucoidan fraction, Thrombosis Res 64, 143-147
Griswold, R. M.(1962). 'The Experimental Study of Foods', Houghton Mifflin Co. Boston
Haroun-Bouhedja F, Ellouali M, Sinquin C and Boisson-Vidal C.(2000). Relationship between sulfate groups and biological activities of fucans, Thrombosis Res 100, 453-359
Irvine, G.N., Bradley, J.W. and Martin, G.C. (1961). A Farinograph Technique forMacaroni Doughs Cereal Chem 38, 153
Im JG and Kim YH.(1999). Effect of green tea addition on the quality of white bread, Korean J Soc. Food Sci 15, 395-400
Folch J, Lees M and Sloane-Stanley GH.(1957). sloame stanley, J. Bid. chem 226, 497
Jung DS, Lee FJ and Eun JB.(2002). Quality Properties of Bread Made of Wheat Flour and Black Rice Flour, Korean J Food Sci. Technol 34(2): 232-237
Jung JY, Kim WJ and Chung HJ.(2006). Quality Characteristics of Bread Containing Laminaria Powder, J Korean Soc Food Sci. Nutr 30(9), 1260-1266
Jung HS, Noh KH, GO MK and Song YS. (1999). Effect of Leek (Allium tuberrosum) powder on Physicochemical and Sensory 28(1), 113-117
Kang WW, Kim GY, Kim JK and Oh SL. (2000). Quality characteristics of the bread added persimmon leaves powder. Korean J Soc Food Sci 16, 336-341
Kang, Y. S.(2000). A Comprehensive Bibliography on the Fishery Special Commodity in Korea. National Federation of Fisheries Cooperatives Cultural history 418-421
Kwon HR and Ahn MS.(1995). A study on rheological and general baking properties of breaes and their rusks prepared of various cereal flours (1), Korean J Soc Food Sci 11, 79-486
Kim EH, Vuksan V and Wong E.(1996). The relationship between viscosity of soluble dietary fiber and their and their hypoglycemic effects, Korean J Nutr 29,615-621
Kim EJ, Kim SM.(1998). Bread properties utilizing extracts of pine needle according to preparation method, Korean J Food Sci Technol 30, 542-547
Kim YY, Lee KW, Kim GB, Cho YJ.(2000). Studies on physicochemical and biological properties of depolymerized alginate from sea tangle, Laminaria japonicus by thermal decomposition, J Korean Fish Soc 33, 393-398
Kim SH, Park HY and Park WK.(1988). Determination and Physical Properties ofDietary Fiber in Seaweed Products, J. Korean Soc Food Nutr 17(4), 320-325
Lee JH, Kwak EJ, Kim JS, Lee YS.(2007). Quality Characteristics of Sponge Cake added with Mesangi(Capsosiphon Fulvescens) Powder Korean J Food Cookery Sci 23(1), 83-89
Lee KS and Lee SR.(1996). Retarding effect of dietary fibers on the glucose and bile acid movement across a dialysis membrane in vitro, Korean J Nutr 29, 738-746
Lee Hs, Choi MS, Lee YK, Park SH and Kim YJ,(1996). A study on the development of high-fiber supplements for the diabetic patients (Ⅰ)-Effect of seaweed supplementation on the gastrointestinal function and diabetic symptom control in steptozotocin-induced diabetic rats, Korean J Nutr 29, 286-295
Mori H, Kwame H, Nishide HK and Nisizawa M.(1982). Sugar constituents of some sulfated polysaccharides from the sporophylls of wakkame (Undari pinnatifide)and their biological activities, Proc. 10th Intern, Seaweed Symp, 109
Maleki M, Noseney RC and Mattern PJ.(1980). Effects of loaf volume, moisture content and protein quality on the softness and staling rate of bread, Cereal Chem 57, 138-140
Nishino T, Yokoyama G, Dobashi K, Fujihara M, Nagumo T.(1989). Isolation, purification and characterization of fructose-containing sulfated polysaccharides from the brown seaweed Ecklonia jurome and their blood-anticogulant activities, Carbohydrate Res 186, 119-129
Nishino T, Aiza Y and Nagumo T.(1991). The relation between the molecular weight and the anticoagulant of fucan sulfates from the brown seaweed Ecklinia kurome, Agric Biol Chem 55, 791-797
Park JC, Chio JS, Song SH, Chio MR, Kim KY and Choi JW.(1997). Heptoprotective effect of extracts and phelic compound from marine algae in bromobenzene-treated rats, Korean J Pharm acogn 28(4), 239-246
Waters Associates(1983). Official method of amino acid analysis, Amino acid analysis system of operators manual of the Waters Associates, U.S.A. 37
Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun H. and Heo NC.(2005). Physicochemical Composition of Seaweed lvescens(Capsosiphon fulvescens) Korean J Food Sci Technol 37(6), 912-917
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.