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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.20 no.6, 2013년, pp.784 - 790
김미향 (아람농장(주)) , 곽현지 (아람농장(주)) , 유병혁 (영남대학교 식품공학과) , 김덕진 (대구대학교 식품공학과) , 윤선주 (아람농장(주))
The quality characteristics of Campbell grape juice with different extraction processes (AE; autoclave extraction, HWE: hot water extraction, and EE: enzyme extraction) were investigated. The juice yields of the AE, HWE, and EE juices were 79.8%, 82.3% and 92.6%, respectively. The titratable acidity...
핵심어 | 질문 | 논문에서 추출한 답변 |
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포도는 어떤 형태의 가공식품으로 이용되는가? | 포도(Vitis vinifera L.)는 갈대나무목(Rhamnale) 포도과(Vitaceae) 작물로 열매는 주로 생식으로 이용되거나, 주스, 쨈, 와인, 식초 등 가공식품 제조에 원료로 이용되며, 씨는 추출 유지 등으로 가공되어 이용되고 있다. 전체 생산량의 70% 이상이 생식으로 소비되고 그 외 음료, 와인, 쨈 등의 가공용으로 30%가 소비되고 있다. | |
V. labrusca 종에 포함되는 포도는? | 우리나라의 경우 캠벨(Campbell Early)과 거봉(Kyoho), 머루포도〔MBA(Muscat Bailey A)〕같은 V. labrusca 종이 주로 생식으로 이용되는 품종으로 생산의 대부분을 차지하고 있다. | |
포도 추출 방법에 따른 품질 특성과 항산화 활성을 알아보기 위해 진행된 실험에서 환원력 측정은 어떤 원리를 이용하였는가? | 환원력 측정은 철 이온을 Fe3+에서 Fe2+로 환원시키는 강도가 클수록 발색의 정도가 증가하는 원리를 이용하여 측정하였다(27). 시료 1 mL에 0. |
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Kim JS, Kim SH, Lee WK, Pyun JY, Yook CO (1999) Effects of heat treatment on yield and quality of grape juice. Korean J Food Sci Technol, 31, 1397-1400
Coppola ED (1984) Use of HPLC to monitor juice authenticity. Food Technol, 4,88-91
Whang HJ, Kim SS, Yoon KR (2000) Analysis of organic acid in Korean apple juice by high performance liquid chromatography. J Korean Soc Food Sci Nutr, 29, 181-187
AOAC (1995) Official method of analysis of AOAC international 16th ed, Association of official analytical chemists international, Washington DC, USA
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Blois MS (1958) Antioxidant activity determination by use of stable free radical. Nature, 181, 1199-1200
Prathyusha K, Suneetha V (2011) Bacterial pectinase and their potent biotechnological application fruit processing/juice production industry: A review. J Phytol, 3, 16-19
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Lee SY, Park JD (2004) Effects of heating temperatures and times on anthocyanin pigments in grape juice. Korean J Food Preserv, 11, 336-341
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