최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.44 no.5, 2015년, pp.775 - 783
안미란 (건국대학교 농축대학원 바이오식품공학과) , 금영수 (건국대학교 생명자원식품공학과) , 이시경 (건국대학교 생명자원식품공학과)
This study was carried out to investigate the physicochemical properties and volatile ingredients of Jeju Apple mango subjected to different extraction methods and GC/MS. The crude protein, fat, and ash contents were 주제어
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Seok RC. 2007. Humans and food. Korea University Press, Seoul, Korea. p 8, 109.
Go SC, Park YC, Gang SH, Gang JH, Gang SG, Lee SS. 2010. Mango cultivation technology in 2010. Jeju Special Self-Governing Province Agricultural Research and Extension Services, Jeju, Korea. p 12-162.
Park JK, An KW, Ahn YS. 2010. Mango. Chonnam National University Press, Gwangju, Korea. p 7-24.
Sandu KS, Bhatia BS. 1985. Physico-chemical changes during preparation of fruit juice concentrate. J Food Sci Technol 22: 202-206.
Lee HJ, Park ER, Kim KS. 2000. Volatile flavor components in various varieties of apple (Malus pumila M.). J Korean Soc Food Sci Nutr 29: 597-605.
Lee HC, Seo HY, Shin DB, Park YK, Kim YS, Ji JR, Choi HD. 2009. Supercritical fluid extraction of volatile components form strawberry. Korean J Food Sci Technol 41: 615-621.
Park ER, Jo JO, Kim KS. 1999. Volatile flavor components in various varieties of peach (Prunus persica L.) cultivated in Korea. Korean J Postharvest Sci Technol 6: 206-215.
Park ER. 2003. Study on flavor components in pear (Pyrus pyrifolia N.). PhD Dissertation. Chosun University, Gwangju, Korea.
Seo HY, Lee HC, Kim YS, Choi IW, Park YK, Shin DB, Kim KS, Choi HD. 2008. Characteristics of volatile flavor compounds of Fuji apples by different extraction methods. J Korean Soc Food Sci Nutr 37: 1651-1621.
Kader AA. 2008. Fresh-cut mangos as value-added product (literature review and interviews). http://ucanr.edu/datastoreFiles/608-653.pdf.
AOAC. 1995. Official methods of analysis of AOAC Intl. 16th ed. Association of Official Analytical Chemists, Arlington, VA, USA. Method 920.39, 955.04, 942.05, 934.01.
Schultz TH, Flath RA, Mon TR, Eggling SB, Teranishi R. 1997. Isolation of volatile components from a model system. J Agric Food Chem 25: 446-449.
Korean Food Standards Codex. 2013. Ministry of Food and Drug Safety, Seoul, Korea. Available from: http://www.foodnara.go.kr/kisna/index.do (accessed Sep 2013).
An MR. 2014. Analysis of volatile compounds in mango (Mangifera indica L.) using different extraction methods. MS Thesis. Konkuk University, Seoul, Korea.
Reineccius GA. 2007. Flavour-isolation techniques. In Flavours and Fragrances: Chemistry, Biopro-cessing and Sustainability. Berger RG, ed. Springer Verlag, Berlin, Germany. p 409-414.
Laohakunjit N, Uthairatakij A, Kerdchoecuen O, Chatpaisarn A, Photchanachai S. 2005. Identification of changes in volatile compound in ${\gamma}$ -irradiated mango during storage. International Symposium of "New Frontier of Irradiated Food and Non-food Products" KMUTT, Bangkok, Thailand. p 10-18.
Zhu J, Park KC, Baker TC. 2003. Identification of odors from overripe mango that attract vinegar flies, Drosophila melanogaster. J Chem Ecol 29: 899-909.
Lebrun M, Plotto A, Goodner K, Ducamp MN, Baldwin E. 2008. Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography. Postharvest Biol Technol 48: 122-131.
Tamura H, Boonbumrung S, Yoshizawa T, Varanyanond W. 2001. The volatile constituents in the peel and pulp of a green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.). Food Sci Technol Res 7: 72-77.
Malundo TMM, Baldwin EA, Moshonas MG, Baker RA, Shewfelt RL. 1997. Method for the rapid headspace analysis of mango (Mangifera indica L.) homogenate volatile constituents and factors affecting quantitative results. J Agric Food Chem 45: 2187-2194.
MacLeod AJ, Snyder CH. 1985. Volatile components two cultivars of mango from Florida. J Agric Food Chem 33: 380-384.
Engel KH, Tressl R. 1983. Studies on the volatile components of two mango varieties. J Agric Food Chem 31: 796-801.
Koulibaly A, Sakho M, Crouzet J. 1992. Variability of free and bound volatile terpenic compounds in mango. Lebensm Wiss Technol 25: 374-379.
Gholap AS, Bandyopadhyay C. 1977. Characterisation of green aroma of raw mango (Mangifera indica L.). J Sci Food Agric 28: 885-888.
Wilson III CW, Shaw PE, Knight Jr RJ. 1990. Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma. J Agric Food Chem 38: 1556-1559.
Pino JA, Mesa J, Munoz Y, Marti MP, Marbot R. 2005. Volatile components from mango (Mangifera indica L.) cultivars. J Agric Food Chem 53: 2213-2223.
*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.