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.21 no.4, 2014년, pp.451 - 459
구경형 (한국식품연구원 유통시스템연구단) , 이경아 (한국식품연구원 유통시스템연구단) , 구민선 (한국식품연구원 안전시스템연구단)
The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 s...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Kim S, Park JB, Hwang IK (2004) Composition of main carotenoids in Korean red pepper (Capsicum annuum L.) and changes of pigment stability during the drying and storage process. J Food Sci, 69, 39-44
Kim S, Lee KW, Park JB, Hwang IK (2006) Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capscicum annuum, L.). Inter J Food Sci Technol, 41, 90-95
Scoville WL (1912) Note on capsicums. J Amer Pharm Assn, 1, 453-454
Wyk BE, Wink M (2004) Medicinal Plants of the world. Timber Press. Portland, OR, USA, p 188
ASTA (1995) Official Analytical Method of the ASTA. 2nd. Analytical Method 20.1 Extractable Color in Capsicums and Their Oleoresins. American Spice Trade Association, Englewood Cliffs, NJ, USA.
de Guevaea, RGL, Pardo-Gozalez, JE (1996) Evolution of color during the ripening of selected varieties of paprika pepper (Capsicum annuum L.). J Agric Food Chem, 44, 2049-2052
Shin, HJ, Shin DH, Kwak YS, Choo JJ, Kim SY (1999) Changes in physicochemical properties of Kochujang by red ginseng addition. J Korean Soc Food Sci Nutr, 28, 750-765
Choi, BO, Kim YJ (2011) A study on the method of improving the pepper and garlic transaction system. Korea Rural Economic Institute. M112, p 36-39
AOAC (1995) Official Method of Analysis. 16th ed. Association of Official Analytical Communities, Arlington, VA, USA, Method 925.10.
The International Organization for Standardization ISO 972 (1997) Chillies and capsicums, whole or ground (powdered)-Specification Second edition
International Organization for Standardization (1977) International standard 3513-1977(E). Spices and Condiments-Chillies - Determination of Scoville Index
Korean Food and Drug Administration (2008) Food Code, Special ed. KFDA. Seoul, Korea
Korean Standard Association (2004) Available from: http://www.ksa.or.kr.
Todd PH, Bensinger MG, Bifu T (1977) Determination of pungency due to capsicum by gas-liquid chromatography. J Food Sci, 42, 660-668
Suzuki T, Iwai K (1984). The Alkaloids: chemistry and pharmacology. Academic Press, Orlando, FL, USA. p 228
Kim JO, Lee LH (1994) Effect of temperature on color and color preference of industry produced Kochujang during storage. J Korean Soc Food Nutr, 23, 641-646
Kim S, Park JB, Hwang IK (2002) Quality attributes of various varieties of Korean red pepper powder (Capsicum annuum L.) and color stability sunlight exposure. J Food Sci, 67, 2957-2961
Shin HH, Lee SR (1991) Quality attributes of Korean red pepper according to cultivars and growing area. Korean J Food Sci Technol, 23, 296-300
Son SM, Lee JM, Oh MS (1995) A comparative study of nutrients and taste components in Korean and imported red peppers. Korean J Nutr, 28, 53-60
Kim S, Kim KS, Park JB (2006) Changes of various chemical components by the difference of the degree of ripening and harvesting factor in two single-harvested peppers (Capscicum annuum L.). Korean J Food Sci Technol, 38, 615-620
Josefa M, Navarro JM, Pilar F, Consuelo G, Vincente C (2006) Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity. Food Chem, 96, 66-73
Choi SH (2006) Ascorbic acid of Korean Pepper by cultivating season, region and cooking method. J East Asian Soc Dietary Life, 16, 578-584
Howard LR, Wagner RT, Villalon AB, Burens EE (1994) Provitamin A and ascorbic acid content of fresh pepper cultivar (Capsicum annuum L.) and processed jalapenos. J Food Sci, 59, 362-365
Lee SH, Lee HJ, Byun MW (1997) Effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J Korean Soc Food Sci Nutr, 26, 462-467
Rico CW, Kim GR, Ahn JJ, Kim HK, Furuta M, Kwon JH (2010) Their comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem, 119, 1012-1016
Granum AF, Lund BM (1997) Bacillus cereus and its food poisoning toxins. FEMS Microbiol Lett, 157, 223-228
Lin YT, Labbe R (2003) Enterotoxigenicity and genetic relatedness of Clostridium perfringens isolates from retail foods in the United States. Appl Environ Microbiol, 69, 1642-1646
Birch GG, Pepper T (1983) Protection of vitamine C by sugars and their hydrogenated derivatives. J Agric Food Chem, 31, 980-985
Lee SK, Kadder AA (2000) Preharvest and postharvest factors influencing vitamine C content of horticultural crops. Postharvest Biol Technol, 20, 207-220
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.