최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국산업융합학회 논문집 = Journal of the Korean Society of Industry Convergence, v.25 no.6/1, 2022년, pp.1009 - 1015
남형경 (극동대학교 호텔외식조리학과) , 김호경 (동의과학대학교 호텔외식조리과)
The purpose of this study was to investigate the effects of protease in Letinus edodes, Agaricus bisporus and Pear powder after freeze drying which has the ratio of 3% on the Tenderness of the Beef Eye of Round muscle. It were marinated in distilled water (Control), 3% Letinus edodes powder (L3), 3%...
S. P. Wasser, The fungus among us. Eretz magazine, vol. 1 pp. 52- 69, (1997).
M. Cui. Zhang, S. W. Cheung, P. C. K and Q. Wang, Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity, Trends Food Science and Technology, vol. 18, no. 1, pp. 4- 19, (2007).
L. M. Cheung, P. C. K and V. E. C. Ooi, Antioxidant activity and total phenolics of edible of mushroom extracts, Food Chemistry, vol. 81, no. 2, pp. 249- 255, (2003).
H. K. Kim, Effect of mixed tenderizer using sarcodon aspratus and kiwi on beef(Doctoral dissertation), Sejong university, Seoul, (2013).
I. H. Hwang, C. E. Devine and D. L. Hopkins, The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness, Meat Science, vol. 65, no. 2, pp. 677- 691, (2003).
M. Koohmaraie, Biochemical factors regulating the toughening and tenderization processes of meat, Meat Science, vol. 43, no. 1, pp. 193-201, (1996).
M. K. Koohmaraie, M. P. Shackelford, S. D. Veiseth and T. L. Wheeler, Meat tenderness and muscle growth: is there any relationship?, Meat Science, vol. 62, no. 3, pp. 345-352, (2002).
N. Douglas, D. N. Hodes and E. Dransfield, Effect of pre-slaughter injections of papain on toughness in lamb muscle induced by rapid chillings, Journal of Science and Food Agriculture, vol. 24, no. 12, pp. 1583-1587, (1973).
M. H. Kim, J. H. Rho and M. J. Kim, Proteolytic effect of fruit flesh and crude enzyme extract from fruits on myofibrilar protein, Korean Journal of Food Cook Science, vol. 26, no. 3, pp. 323-329, (2010).
U. Olsson, C. Hertzman and E. Tornberg, The influence of low temperature, type of muscle and electrical stimulation on the course of rigor ageing and tenderness of beef muscles, Meat Science, vol. 37, no. 1, pp. 115-131, (1994).
S. K. Han and K. B. Chin, Study on Meat Tenderness of a Pretense Extracted from Domestic Pear. Korean Journal for Food Science of Animal Resources, vol. 24, no. 4, pp. 326-328, (2004).
B. K. Kim, G. G. Shin, B. S. Jeong and J. Y. Cha, Cholesterol lowering effect of mushroom power in hyperlipidemic rats, Journal of Korean Society of Food Science and Nutrition, vol. 30, no. 3, pp. 510-515, (2001).
S. J. Cho, S. H. Chung, H. C. Yang, H. J. Suh, H. Lee and H. Kang, Purification and characterization of a protease actinidin isolated from Cheju kiwifruit, Korean Journal of Food Nutrition, vol. 7, no. 2, pp. 87-94, (1994).
M. H. Kim, J. H. Rho and M. J. Kim, Proteolytic effect of fruit flesh and crude enzyme extract from fruits on myofibrilar protein, Korean Journal of Food Cook Science, vol. 26, no. 3, pp. 323-329, (2010).
H. G. Shin, Y. M. Choi, H. K. Kim, Y. C. Ryu, S. H. Lee and B. C. Kim, Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus, Food Science and Technology, vol. 41, no. 8, pp. 1389-1395, (2008).
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.