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.16 no.6, 2009년, pp.797 - 803
정헌식 (경북대학교 식품생물산업연구소) , 성종환 (부산대학교 식품공학과) , 이영근 (부산대학교 식품공학과) , 김한수 (부산대학교 식품공학과) , 이주백 (대구보건대학 호텔외식조리계열) , 윤광섭 (대구가톨릭대학교 외식식품산업학부)
The effects of drying methods on the browning and moisture sorption characteristics of Rubus coreanus were studied. Fruits were steamed for 5 min at
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Kim, H.C. and Lee, S.L. (1991) Comparison of functional effects of geni Rubus. Korean. J. Herbol., 6, 3-11
Costantino, L., Albasini, A., Rasteli, G. and Benvenuti, S. (1992) Activity of polyphenolic crude extracts asscavengers of superoxide radicals and inhibitors of xanthine oxidase. Planta Med., 58, 342-345
Kim, S.H., Chung, H.G., Jang, Y.S., Park, Y.K., Park, H.S. and Kim, S.C. (2005) Characteristics and screening of antioxidative activity for the fruit by Rubus coreanus Miq. clones. J. Korean For. Soc., 94, 11-15
Choi, J., Lee, K.T., Yun, S.Y., Ko, C.D., Jung, H.J. and Park, H.J. (2003) Antinociceptive and antiinflammatory effects of nigaichigoside F1 and 23-hydroxytormentic acid obtained from Rubus coreanus. Biol. Pharm. Bull., 26, 1436-1441
Mujumdar, A.S. and Menon, A.S. (1995) Drying of solids: principles, classification, and selection of dryers. In: Handbook of Industrial Drying, Mujumdar, A.S.(Editor), Marcel Dekker, New York, USA, p.1-39
Krokida, M.K. and Maroulis, Z.B. (1997) Effect of drying method on shrinkage and porosity. Drying Technol., 10, 1145-1155
Krokida, M.K., Maroulis, Z.B. and Saravacos, G.D. (2001) The effect of the method of drying on the colour of dehydrated products. Int. J. Food Sci. Technol., 36, 53-59
Yang, C.S.T. and Atallah, W.A. (1985) Effect of four drying methods on the quality of immediate moisture lowbush blueberries. J. Food Sci., 50, 1233-1237
Saravacos, G.D. (1967) Effect of the drying method on the water sorption of dehydrated apple and potato. J. Food Sci., 32, 81-84
Krokida, M. and Maroulis, Z. (2000) Quality changes during drying of food materials. In: Drying Technologyin Agriculture and Food Sciences, Mujumdar, A.S.(Editor), Science Publishers, NH, USA, p.77-87
Tsami, E., Maroulis, Z.B., Morunos-Kouris, D. and Saravacos, G.D. (1990) Water sorption isotherms of raisins, currants, figs, prunes and apricots. J. Food Sci., 55, 1594-1597
Mclaughlin, C.P. and Magee, T.R.A. (1998) The determination of sorption isotherm and the isosteric heats of sorption for potatoes. J. Food Eng., 35, 267-280
Sukumar, D., Hermavathy, J. and Bhat, K.K. (2002)Moisture sorption studies on onion powder. Food Chem., 78, 479-482
Bradley, R.S. (1936) Polymolecular adsorbed films. Part I. The adsorption of argon on salt crystals at low temperatures and the determination of surface fields. J. Am. Chem. Soc., 77, 1467-1474
Caurie, M. (1981) Derivation of full range moisture isotherms. In: Rockland, L.B. and Stewart, G.F. (Editor), Water Activity: Influences on Food Quality, Academic Press, New York, USA, p.63-87
Halsey, G. (1948) Physical adsorption in non-uniform surfaces. J. Chem. Physi., 16, 931-937
Henderson, S.M. (1952) A basic concept of equilibrium moisture. Agric. Eng., 33, 29-32
Kuhn, I.J. (1964) A new theoretical analysis of adsorption phenomena. Introductory part: The characteristics expression of the main regular types of adsorption isotherms by a single simple equation. J. Colloid Sci., 19, 685-698
Oswin, C.R. (1946) The kinetics of package life. III. The isotherm. J. Soc. Chem.. Indus., 65, 419-421
Lomauro, C.J., Bakshi, A.S. and Labuza, T.P. (1985)Evaluation of food moisture sorption isotherm equations. Part I. Fruit, vegetable and meat products. LWT, 18, 111-117
Brunauer, S., Emmett, P.H. and Teller, E. (1938)Adsorption of gases in multimolecular layers. J. Am.Chem. Soc., 60, 308-319
Anderson, R. (1946) Modifications of the BET equation. J. Am. Chem. Soc., 68, 689-691
Castaner, M., Gil, M. I., Ruiz, M. V. and Artes, F. (1999) Browning susceptibility of minimally processed Baby and Romaine lettuces. Eur. Food Res. Technol., 209, 52-56
Chung, H.S., Hwang, S.H. and Youn, K.S. (2005)Physicochemical characteristics of Ponciri fructus in relation to drying treatment. Korean J. Food Preserv., 12, 449-454
Rao, K.J., Dhas, P.H.A., Emerald, M.E., Ghosh, B.C.,Balasubramanyam, B.V. and Kulkarni, S. (2006)Moisture sorption characteristics of chhana podo at $5^{\circ}C$ and $35^{\circ}C$ J. Food Eng., 76, 453-459
Boquet, R., Chirife, J. and Iglesia, H.A. (1978) Equatins for fitting water sorption isotherms of foods. J. Food Technol., 13, 319-329
Westgate, P., Lee, J.Y. and Ladisch, M.R. (1992)Modeling of equilibrium sorption of water vapor on starch materials. Trans. ASAE., 35, 213-219
Iglesias, H.A. and Chirife, J. (1976) A model for describing the water sorption behavior of foods. J. Food Sci., 41, 984-992
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.