$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Effect of the ingredients on the microbial qualities of six varieties of Dasik during storage

Food science and biotechnology, v.25 no.6, 2016년, pp.1795 - 1800  

Bang, Woo-Suk (Department of Food and Nutrition, Yeungnam University) ,  Kim, Se-Hun (Department of Food and Nutrition, Yeungnam University) ,  Chung, Hyun-Jung (Department of Food and Nutrition, Inha University)

Abstract AI-Helper 아이콘AI-Helper

This study was conducted to evaluate the microbial quality of 6 varieties of brown rice Dasik prepared with roasted bean powder, Omija juice, red ginseng, propolis, and a combination of red ginseng and propolis during storage at 5 and $30^{\circ}C$. The changes in moisture content and pH,...

주제어

참고문헌 (26)

  1. J. Korean Soc. Food Sci. Nutr. MZ Cho 18 1 2005 Cho MZ, Bae EK. Variation of instrumental characteristics during storage of sesame Dasik. J. Korean Soc. Food Sci. Nutr. 18: 1-3 (2005) 

  2. J. Korean Soc. Food Sci. Nutr. AJ Kim 23 88 2010 Kim AJ, Joung KH, Han MR. Quality characteristics of brown rice Dasik using modified potato starch. J. Korean Soc. Food Sci. Nutr. 23: 88-93 (2010) 

  3. J. Korean Soc. Food Cult. GY Yun 19 52 2006 Yun GY, Kim MA. The effect of red ginseng powder on quality of Dasik. J. Korean Soc. Food Cult. 19: 52-57 (2006) 

  4. Korean J. Food Cook. Sci. KY Chae 25 1 2009 Chae KY. Quality characteristics of glutinous rice Dasik by the addition of Job’s tears flour. Korean J. Food Cook. Sci. 25: 1-7 (2009) 

  5. Korean J. Food Cook. Sci. JH Kang 25 227 2009 Kang JH, Kim JE. Characteristics of Dasik prepared with added sanghwang mushroom powder. Korean J. Food Cook. Sci. 25: 227-233 (2009) 

  6. Korean J. Food Cook. Sci. SJ Yoon 25 25 2009 Yoon SJ, Noh KS. The effect of lotus leaf powder on the quality of Dasik. Korean J. Food Cook. Sci. 25: 25-30 (2009) 

  7. Korean J. Culinary Res. SE Jo 16 308 2010 Jo SE, Choi SK. Quality characteristics of rice Dasik made with Yam (Dioscorea japonica) powder. Korean J. Culinary Res. 16: 308-321 (2010) 

  8. J. Nutr. SMJ Potter 126 2007 1996 Potter SMJ, Berber-Jimenz MD. Soy protein concentrate and isolated soy protein similarly lower blood serum cholesterol but differently affect thyroid hormones in hamsters. J. Nutr. 126: 2007-2012 (1996) 

  9. Korea Soybean Digest HS Sohn 17 37 2000 Sohn HS, Lee YS, Shin HC, Chung HK. Recent research for physiological mechanism of soybean in preventing and treating chronic diseases. Korea Soybean Digest 17: 37-60 (2000) 

  10. Korean J. Plant Resour. SC Shin 16 187 2003 Shin SC, Kang SK, Jang MJ. The properties and extracting conditions of juice preparation from Schizandra nigra Max. Korean J. Plant Resour. 16: 187-193 (2003) 

  11. Korean J. Food Sci. Technol. JY Lee 33 389 2001 Lee JY, Min YK, Kim HY. Isolation of antimicrobial substance from Schizandra chinensis baillon and antimicrobial effect. Korean J. Food Sci. Technol. 33: 389-394 (2001) 

  12. Korean J. Soc. Food Sci. Nutr. KH Chung 30 127 2001 Chung KH, Lee SH, Lee YC, Kim JT. Antimicrobial activity of Omija (Schizandra chinensis) extracts. Korean J. Soc. Food Sci. Nutr. 30: 127-132 (2001) 

  13. Korean J. Food Technol. SH Lee 35 483 2003 Lee SH, Lee YC, Yoon SK. Isolation of the antimicrobial compounds from Omija (Schizandra chinensis) extract. Korean J. Food Technol. 35: 483-487 (2003) 

  14. J. Korean Soc. Food Sci. Nutr. AJ Kim 22 63 2009 Kim AJ, Han MR, Joung KH, Kang SJ. Quality characteristics of brown rice Dasik addition of white, red and black ginseng powder. J. Korean Soc. Food Sci. Nutr. 22: 63-68 (2009) 

  15. J. Ginseng Res. KH Choi 32 127 2008 10.5142/JGR.2008.32.2.127 Choi KH, Kwak YS, Rhee MH, Hwang MS, Kim SC, Park CK, Han GH, Song KB. Effect of pH and high temperature treatment on the changes of major ginsenosides composition in Korean red ginseng water extract. J. Ginseng Res. 32: 127-134 (2008) 

  16. New Biotechnol. YH Kim 28 713 2011 10.1016/j.nbt.2010.12.006 Kim YH, Chung HJ. The effects of Korean propolis against foodborne pathogens and transmission electron microscopic examination. New Biotechnol. 28: 713-718 (2011) 

  17. Korean J. Food Sci. Technol. SA Kim 45 370 2013 10.9721/KJFST.2013.45.3.370 Kim SA, Chung HJ. Antimicrobial effect of propolis against oral microorganisms. Korean J. Food Sci. Technol. 45: 370-375 (2013) 

  18. IH Kang 293 2000 An overall view of the Korean foods Kang IH, Cho HJ, Lee CJ, Lee HJ, Cho SH, Kim HY, Kim JT. An overall view of the Korean foods. Hanrim, Seoul, Korea. pp. 293-233 (2000) 

  19. SJ Yoon 236 2001 Korean rice cake, cookies and drinks Yoon SJ, Son JW, Jeong JH, Shin AS, Hong JS, Lee JS, Myeong SO. Korean rice cake, cookies and drinks. Jigu Publishing, Paju, Korea. pp. 236-239 (2001) 

  20. Korean J. Food Cook. Sci. ES Chung 18 225 2002 Chung ES, Park GS. Effects of additive materials on the quality characteristics of Dasik. Korean J. Food Cook. Sci. 18: 225-231 (2002) 

  21. J. Korean Soc. Food Sci. Nutr. MY Lee 21 283 2008 Lee MY, Kim HO. The quality properties of Hongsam Dasik with added red ginseng powder. J. Korean Soc. Food Sci. Nutr. 21: 283-287 (2008) 

  22. Korean J. Food Cook. Sci. SJ Hwang 25 650 2009 Hwang SJ. Quality characteristics of soybean Dasik containing different amount of Letinus edodes powder. Korean J. Food Cook. Sci. 25: 650-654 (2009) 

  23. Korean J. Soc. Food Sci. Nutr. GH Choi 39 414 2010 10.3746/jkfn.2010.39.3.414 Choi GH, Kim KC, Lee LH. Quality and antioxidant characteristics of soft tofu supplemented with red ginseng extract during storage. Korean J. Soc. Food Sci. Nutr. 39: 414-442 (2010) 

  24. Korean J. Food Cook. Sci. KY Chae 27 1 2011 10.9724/kfcs.2011.27.2.001 Chae KY, Choi MK. Quality characteristics of glutinous rice Dasik by the addition of Baebokryung powder. Korean J. Food Cook. Sci. 27: 1-8 (2011) 

  25. Korean J. Commun. Living Sci. HY Kim 23 307 2012 10.7856/kjcls.2012.23.3.307 Kim HY. Effect of Ulmus davidiana powder on the quality of rice Dasik. Korean J. Commun. Living Sci. 23: 307-316 (2012) 

  26. J. Taibah Univ. Sci. AB Shori 7 202 2013 10.1016/j.jtusci.2013.06.003 Shori AB. Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. J. Taibah Univ. Sci. 7: 202-208 (2013) 

관련 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로