최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.21 no.5 = no.74, 2015년, pp.59 - 71
양정수 , 김현아 (연성대학교 호텔조리과) , 송청락 (한림성심대학교 관광외식조리과)
Considering sensory characteristics Herbal mayonnaise, Herbal yoghurt and Herbal italia dressing with extracts of gugija(Lycium chinense) as additives, this study attempts to develop dressing that meets preference of people of Korea through sensory characteristics. The test results of moisture, pH, ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Choi SK (1997). Theory and Practice of the Sauces. Hyungseul Publish. Seoul. p 42.
Choi SK, Choi HS (2005). Food and Sauces. Hyungseul Publish. Seoul.
Choi SK, Lee EJ (2007). The Secret of Sauces. Hyungseul Publish. Seoul.
Gisslen (1995). Professional Cooking. 3rd Edition, John Wiley & Son's, Inc, USA.
Joo HK (1988). Study on development of tea by utilizing Lycium chinese of Cournus officinalis. Korean J Food Culture 3(4):337-383.
Kang BS, Kim JI, Moon SW (2012.). Quality characteristics of yogurt added with Sansuyu(Corni fructus) extracts. The Korean Journal of Culinary Research 18(3):180-190.
Kim DH, Ahn BY, Park BH (2003). Effect of Lycium chinense fruit on the physicochemical properties of kochujang. Korean J Food Sci Technol 35(3):461- 469.
Kim HD (2004). The mineral contents, viscosity and sensory characteristics of demi-glace sauce according to the varying quantity of omija added. Korean J Food Culture 16(6):667-677.
Kim HK, Na GM, Ye SH, Han HS (2004). Extraction characteristics and antioxidative activity of Lycium chinense extracts. Korea Journal of Food Preservation 11(3):352-357.
Kim MH, Lee YJ, Kim DS, Kim DH (2003). Korean J Soc. Food Cookery Sci 19(2):165-173.
Kim MJ, Chung KJ and Jang MS (2006). Effect of kugija( Lycium chinese Miller) extract on the physicochemical properties of nabak kimchi during fementation. Korean J Food Cookery Science. 22 (6):832-839.
Korea Foods Industry Association (2000). Recommended Dietary Allowances for Korea 7th. J Korea Nutr.
Kwon KD, Park WJ, Kim SA (2008). Product attributes and new product strategies affecting consumer purchases of Lycium chinense. Korean J Food Preserv 15(4):612-616.
Lee DH, Park WJ, LEee BC, Lee JC, Lee DH, Lee JS (2005). Manufacture and physiological functionality of Korean traditional wine by using gugija(Lycii fructus). Korean J Food Sci Technol 37(5): 789-794.
Lee HJ, Cha KH, Park JH (2004). Quality characteristics of injeulmi by different ratio of Kugija(Lycii fructus) power. Korean J Food Cookery Sci 20(4): 409-417.
Lee MY (2005). Physicochemical characteristics of Lycil fructus and preservation characteristics of Lycil fructus added Seolgiddeok and Jeolpyeon. Ph.D. Thesis, Sejong University, Seoul.
Library and Information Science Laboratory, Natural Products Research Institute, Seoul National University (2003). Encyclopedia of Oriental Medicine II. Prescription. Academic Publishers. Seoul. p 210.
Lim YS (2002). Quality characteristics of wet noodle with Lycii fructus powder. MS Thesis, Konkuk University, Seoul.
Oh HS, Kim JH (2006). Development of functional soy-based stew sauce including hot water extract of Comus offcinalis S. Korean J Food Culture 21(5): p550-p558.
Park SY (2004). A study on the oxidative stability and quality characteristics of cookies made of Lycii fructus powder. MS Thesis, Mokpo National University, Mokpo.
Shin JW (2004). Quality properties of white bread with Corni fructus. MS Thesis, Sunchon National University. Sunchon.
Yoo KM, Seo WY, Seo HS, Kim WS, Park JB, Hwang IK (2004). Physicochemical characteristics and storage stabilities of sauces with added yuza (Cirus junos) juice. Korean J Food Cookery Sci 20 (4):403-408.
Zao Zhin, Yang YH, Cho YS, Chun HK, Song KB, Kim MR (2005). Quality characteristics of spirulinaadded salad dressing. J East Asian Soc Dietary Life 15(3):292-299.
*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.