$\require{mediawiki-texvc}$

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.

Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji 원문보기

산업식품공학 = Food engineering progress, v.22 no.1, 2018년, pp.50 - 58  

Cheong, Sang-Hyun ,  Kwon, Kyung-Tae ,  Ryu, Gi-Hyung

초록이 없습니다.

참고문헌 (54)

  1. AACCAACC (1983) Approved Method of the AACC, American Association of Cereal Chemistry, 

  2. AOACAOAC (2005) Official Methods of Analysis., Association of Official Agricultural Chemists, 

  3. 10.3839/jabc.2011.025 CheonS.H. EunJ.B. (2011) The physical properties of puffed snacks (ppeongtuigi) added with sweet potato flours. , J. Korean Soc. Appl. Biol. Chem., Vol.54 ; pp.147-152 

  4. ChoiH.D. KimS.S. HongH.D. LeeJ.Y. (2000) Comparison of physicochemical and sensory characteristics of soybeans products from different cultivars. , J. Korean Soc. Agric. Chem. Biotechnol., Vol.43 ; pp.207-212 

  5. ChoiM.R. (1992) Characteristics and separation of dietary fiber in tofu-residue (biji). Master’s thesis, Kangneung Univ, 

  6. ChungM.Y. LeeS.J. (1997) Analysis of the thermal mechanical energy in food extrusion process. , Korean J. Food Sci. Technol., Vol.29 ; pp.65 

  7. 10.1021/jf00035a027 CowardL. BarnesN.C. SetchellK.D.R. BarnesS. (1993) Genistein, daidzein, and their beta.-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets. , J. Agric. Food Chem., Vol.41 ; pp.1961-1967 

  8. 10.1016/j.foodchem.2006.11.047 LuthriaD.L. BiswasR. NatarajanS. (2007) Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean. , Food Chem., Vol.105 ; pp.325-333 

  9. 10.1021/ac60111a017 DuboisM. GillersK.A. HamiltonJ.K. RdbersP.A. SmithF. (1956) Colormetric method for determination of sugar and related substance. , Anal. Chem., Vol.28 ; pp.350-352 

  10. 10.1016/0260-8774(83)90021-3 FrazierP.J. CrawshawA. DanielsN.W.R. Russell EggitP.W. (1983) Optimisation of process variables in extrusion texturing of soya. , J. Food Eng., Vol.2 ; pp.79-103 

  11. 10.3746/jkfn.2013.42.11.1848 GilS.K. RyuG.H. (2013) Effects of die temperature and gas injection on physical properties of extruded brown rice-vegetable mix. , J. Korean Soc. Food Sci. Nutr., Vol.42 ; pp.1848-1856 

  12. GuB.J. RyuG.H. (2011) Effect of die geometry on expansion of corn flour extrudate. , J. Food Eng. Prog., Vol.15 ; pp.148-154 

  13. GutfigerT. (1981) Polyphenolsoils. , J. Am. Oil Chem. Soc., Vol.58 ; pp.966-968 

  14. HaJ.O. LeeS.C. BacH.D. ParkO.P. (2004) Food chemistry., Dooyangsa, ; pp.218-344 

  15. 10.1093/jn/80.2.205 HacklerL.R. HandD.B. SteinkrausK.H. Van BurenJ.P. (1963) A comparison of the nutritional value of protein from several soybean fractions. , J. Nutr. Sci., Vol.80 ; pp.205-210 

  16. HacklerL.R. StillingsB.R. PloimeniR.J. Jr (1967) Correlation of amino acid indexes with nutritional quality of several soybean fraction. , Cereal Chem., Vol.44 ; pp.638-644 

  17. HanG.H. LeeJ.K. KimB.Y. (2002) Production of extrudates formulated from pacific sand lance sauce by-product and dried biji. , Korean J. Food Sci. Technol., Vol.34 ; pp.186-193 

  18. 10.3746/jkfn.2008.37.8.1018 HanJ.Y. GhungK.H. RyuG.H. (2008) Comparison of physicochemical properties and release characteristics of extruded tissue cultured mountain ginseng. , J. Korea Soc. Food Sci. Nutr., Vol.37 ; pp.1018-1024 

  19. HanJ.Y. KimM.H. TieJ. KimS.J. KimM.H. RyuG.H. (2007) Change in characteristics of extruded vitamin C cornstarch matrix by moisture content and barrel temperature. , Food Eng. Prog., Vol.11 ; pp.253-260 

  20. 10.1016/S0002-8223(95)00149-2 HutchinsA.M. SlavinJ.L. LampeJ.W. (1995) Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. , J. Am. Diet. Assoc., Vol.95 ; pp.545-551 

  21. JangE.Y. JinT.Y. EunJ.B. (2006) Properties of puffed mulberry rice snack, ppeongtuigi by pellet with mulberry leaf and brown rice flour. , Korean J. Food Sci. Technol., Vol.38 ; pp.756-761 

  22. 10.3746/jkfn.2013.42.3.427 KimC.H. RyuG.H. (2013) Effects of feed moisture on the physicochemical properties of extruded corn fibers. , J. Korean Soc. Food Sci. Nutr., Vol.42 ; pp.427-433 

  23. KimD.E. HongS.Y. KangW.S. YuC.Y. LeeB.G. ChungI.M. LimJ.D. (2009) Influence of extrusion on dietary fiber profile and bioactive compound in different parts of tartary buckwheat (Fagopyrum tataricum). , Hanguk Yakyong Changmul Hakhoe Chi, Vol.17 ; pp.379-387 

  24. KimD.Y. YangH.C. KimW.J. LeeY.C. KimS.G. (1990) Agricultural processing., Youngji Publishers, ; pp.216 

  25. Korea agro-Fisheries & Food Trade Corporation (2016) Deduce activation plan about domestic raw material use. report No : 11-1543000-001131-01, 

  26. 10.1016/j.foodchem.2004.04.034 LeeC.H. YangL. XuJ.Z. YeungS.T.V. HuangY. ChenZ.Y. (2006) Relative antioxidant activity of soybean isoflavones and their glycosides. , Food Chem., Vol.90 ; pp.735-741 

  27. 10.1046/j.1365-2621.1998.00164.x LeeF.D. KwonJ.H. (1998) The use of response surface methodology to optimize the Maillard reaction to produce melanoidinswith high antioxidative and antimutagenic activities. , Int. J. Food Sci. Technol., Vol.33 ; pp.375 

  28. LeeG.H. (2011) Extrusion characteristics for the snack of corn flour using twin-screw extruder. , J. Agric. Life Environ. Sci., Vol.23 ; pp.47-52 

  29. 10.7783/KJMCS.2014.22.5.349 LeeH.J. JeongH.S. ParkC.G. LeeJ.H. ParkC.B. KimC.T. ChoiA.J. (2014) Physicochemical characteristics of extruded angelica gigas Nakai depending on the extrusion processing parameter. , Hanguk Yakyong Changmul Hakhoe Chi, Vol.22 ; pp.349-362 

  30. LeeJ.K. ImB.S. RyuG.H. (2006) Changes in paste viscosity of extruded buckwheat by extrusion process variables. , J. Food Eng. Prog., Vol.10 ; pp.92-99 

  31. LeeM.S. KangH.J. OhH.S. PaekY.M. ChoueY.W. ParkY.K. ChoiT.I. (2008) Effects of worksite nutrition counseling for health promotion : twelve-weeks of nutrition counseling has positive effect on metabolic syndrome risk factors in male workers korean. , Korean J. Community Nutr., Vol.13 ; pp.46-61 

  32. LeeS.Y. BaeY.J. LeeS.Y. ChoiM.K. ChoeS.H. SungC.J. (2005) The effect of soy isoflavone on sex hormone status and premenstrual syndrome in female college students. , J. Korean Soc. Food Sci. Nutr., Vol.38 ; pp.203-210 

  33. LeeW.J. SchwarzP.B. (1994) Effect of twin-screw extrusion on physical properties and dietary fiber content of extrudates from barley/corn blends. , Food Sci. Biotechnol., Vol.3 ; pp.169-174 

  34. MiwaM. KongZ.L. ShiniharaK. WatanabeM. (1990) Macrophage stimulating activity of food. , J. Agric. Biol. Chem., Vol.54 ; pp.1863-1866 

  35. 10.1021/jf60208a029 NaimM. GestetnerB. BondiA. BirkY. (1976) Antioxidative and antihemolytic activities of soybean isoflavones. , J. Agric. Food Chem., Vol.24 ; pp.1174-1177 

  36. 10.1111/j.1365-2621.1979.tb09125.x PrattD.E. BiracP.M. (1979) Source of antioxidant activity of soybeans and soy products. , J. Food Sci., Vol.44 ; pp.1720-1722 

  37. 10.3746/jkfn.2016.45.8.1170 ParkJ.H. KangD.I. RyuG.H. (2016) Effects of screw speed, Moisture Content, and die temperature on texturization of extruded soy protein isolate. , J. Korean Soc. Food Sci. Nutr., Vol.45 ; pp.1170-1176 

  38. RyuG.H. (1995) Treatment of biji by extrusion-cooking and its utilization. Korea. , Soybean Digest., Vol.12 ; pp.43-48 

  39. RyuG.H. (2003) Texturization of plant protein by using extrusion process. , J. Food Eng., Vol.7 ; pp.73-79 

  40. 10.3746/jkfn.2008.37.8.1018 RyuG.H. HanJ.Y. ChungK.H. (2008) Comparison of physicochemical properties and release characteristics of extruded tissue cultured mountain ginseng. , J. Korean Soc. Food Sci. Nutr., Vol.37 ; pp.1018-1024 

  41. 10.3746/jkfn.2013.42.3.427 RyuG.H. KimC.H. (2013) Effects of feed moisture on the physicochemical properties of extruded corn fibers. , J. Korean Soc. Food Sci. Nutr., Vol.42 ; pp.427-433 

  42. SaioK. KajikawaM. WantabeT. (1971) Food processing characteristics of soybean protein. Part II. Effect of sulfhydryl groups on physical properties of tofu-gel. , Agric. Biol. Chem., Vol.35 ; pp.890-898 

  43. 10.3136/nskkk1962.34.6_407 SioK. (1987) Expansion and texturization mechanism of soybean properties relating to the microstructures. , Nippon Shokuhin Kogyo Garraishi., Vol.34 ; pp.407-408 

  44. 10.11002/kjfp.2011.18.3.271 SergeE.O. GuB.J. KimY.S. RyuG.H. (2011) Effects of feed moisture and barrel temperature on physical and pasting propertiesof cassava starch extrudate. , Korean J. Food Preserv., Vol.18 ; pp.271-278 

  45. ShinS.J. KwonS.K. LeeK.H. SungN.D. ChioW.Y. (1994) Extraction and characterization of antibacterial components from the roots of evening primrose (Onenothera odarata Jacquin). , J. Agric. Sci., Vol.21 ; pp.54-59 

  46. ShurtlffW. AoyagiA. (1995) Tofu and soymilk production., new age food study center, ; pp.168-169 

  47. 10.1016/j.jcs.2007.05.016 StojceskaV. AinsworthP. PlunkettA. IbanogluS. (2008) The recycling of brewer ?(tm)s processing by-product into ready-to-eat snacks using extrusion technology. , J. Cereal Sci., Vol.47 ; pp.469-479 

  48. StephenH. (1999) The soy revolution., Sung-Ha public, ; pp.48-82 

  49. WangH.L. CavinsJ.F. (1989) Yield and amino acid composition of fractions obtained during tofu production. , Cereal Chem., Vol.66 ; pp.359 

  50. WiedmanW. StrobelE. , O’ ConnorC. (1987) Extrusion technology for the food industry., Elsevier Applied Science, ; pp.145 

  51. WooE.Y. KimM.J. ShinW.S. LeeK.A. KimK.S. (2001) Production of protein hydrolyzate, that can be used as food additives, from okara. , Korean J. Food Sci. Technol., Vol.33 ; pp.1769-1773 

  52. 10.1016/S0144-8617(96)00046-X YamaguchiF. OtaY. HatanakaC. (1996) Extraction and purification of pectic polysaccharides from soybean Okara and enzymatic analysis of their structures. , Carbohydr. Polym., Vol.30 ; pp.265-273 

  53. YoonJ.M. (2015) Development of process technology for the nutrient fortification and health promoting of Biji. Master’s thesis, Andong Univ, 

  54. YoonK.D. KwonD.J. HongS.S. KimS.I. ChungK.S. (1996) Inhibition effect of soybean and fermented soybean products on the chemically induced mutagenesis. , J. Microbiol. Biotechnol., Vol.24 ; pp.525-528 

LOADING...

관련 콘텐츠

오픈액세스(OA) 유형

BRONZE

출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문

이 논문과 함께 이용한 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