$\require{mediawiki-texvc}$

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.

Preparation and Quality Characteristics of Gluten-Free White Salted Rice Noodle
글루텐 프리 쌀 생면의 제조 및 품질특성

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.4, 2018년, pp.375 - 383  

Kim, Ji Myoung ,  No, Junhee ,  Shin, Malshick

초록이 없습니다.

참고문헌 (35)

  1. Cornejo, Fabiola, Rosell, Cristina M.. Physicochemical properties of long rice grain varieties in relation to gluten free bread quality. LWT- Food science and technology, vol.62, no.2, 1203-1210.

  2. Czaja-Bulsa, Grażyna, Bulsa, Michał. What Do We Know Now about IgE-Mediated Wheat Allergy in Children?. Nutrients, vol.9, no.1, 35-.

  3. Czaja-Bulsa, Grażyna. Non coeliac gluten sensitivity – A new disease with gluten intolerance. Clinical nutrition : official journal of the European Society of Parenteral and Enteral Nutrition, vol.34, no.2, 189-194.

  4. CFR-code of federal regulations title 21 Food and Drug Administration 2015 

  5. Fu, B.X.. Asian noodles: History, classification, raw materials, and processing. Food research international, vol.41, no.9, 888-902.

  6. Gallagher, E, Gormley, T.R, Arendt, E.K. Recent advances in the formulation of gluten-free cereal-based products. Trends in food science & technology, vol.15, no.3, 143-152.

  7. Gerrard, Juliet A.. Protein–protein crosslinking in food: methods, consequences, applications. Trends in food science & technology, vol.13, no.12, 391-399.

  8. Gujral, Hardeep Singh, Rosell, Cristina M.. Functionality of rice flour modified with a microbial transglutaminase. Journal of cereal science, vol.39, no.2, 225-230.

  9. Hager, Anna-Sophie, Bosmans, Geertrui M., Delcour, Jan A.. Physical and Molecular Changes during the Storage of Gluten-Free Rice and Oat Bread. Journal of agricultural and food chemistry, vol.62, no.24, 5682-5689.

  10. Henggeler, J.C., Verissimo, M., Ramos, F.. Non-coeliac gluten sensitivity: A review of the literature. Trends in food science & technology, vol.66, 84-92.

  11. Hormdok, Rungarun, Noomhorm, Athapol. Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT- Food science and technology, vol.40, no.10, 1723-1731.

  12. Hua, Yufei, Cui, Steve W., Wang, Qi. Gelling property of soy protein–gum mixtures. Food hydrocolloids, vol.17, no.6, 889-894.

  13. 황순옥, 김지명, 신말식. 단백질과 트란스글루타미나제 첨가 글루텐 프리 쌀빵의 품질에 대한 친수콜로이드의 효과. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.33, no.2, 198-208.

  14. Kim, J.M., Shin, M.. Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes. LWT- Food science and technology, vol.59, no.1, 526-532.

  15. Kittisuban, Phatcharee, Ritthiruangdej, Pitiporn, Suphantharika, Manop. Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology. LWT- Food science and technology, vol.57, no.2, 738-748.

  16. Lee, Da‐Som, Kim, Yang, Song, Youngwoon, Lee, Ji‐Hye, Lee, Suyong, Yoo, Sang‐Ho. Development of a gluten‐free rice noodle by utilizing protein–polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus. Journal of the science of food and agriculture, vol.96, no.3, 1037-1043.

  17. Loubes, M.A., Flores, S.K., Tolaba, M.P.. Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design. LWT- Food science and technology, vol.69, 280-286.

  18. Marco, C., Rosell, C.M.. Functional and rheological properties of protein enriched gluten free composite flours. Journal of food engineering, vol.88, no.1, 94-103.

  19. Marti, A., Pagani, M.A., Seetharaman, K.. Understanding starch organisation in gluten-free pasta from rice flour. Carbohydrate polymers, vol.84, no.3, 1069-1074.

  20. Rev Child Pediatr Ortiz 88 3 417 2017 10.4067/S0370-41062017000300017 Celiac disease, non celiac gluten sensitivity and wheat allergy: Comparison of 3 different diseases triggered by the same food 

  21. Park, Sun-Jin, Ha, Ki-Yong, Shin, Mal-Shick. Properties and Qualities of Rice Flours and Gluten-free Cupcakes Made with Higher-yield Rice Varieties in Korea. Food science and biotechnology, vol.21, no.2, 365-372.

  22. Food Sci Biotechnol Park 6 1 12 1997 The relationship of Korean raw noodle (Saeng myon) color with wheat and flour quality characteristics 

  23. Renzetti, S., Behr, J., Vogel, R.F., Barbiroli, A., Iametti, S., Bonomi, F., Arendt, E.K.. Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications. Food chemistry, vol.131, no.4, 1076-1085.

  24. Ross, Andrew S.. Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles. Cereal chemistry, vol.83, no.1, 42-51.

  25. Satmalee, Prajongwate, Charoenrein, Sangunsri. Acceleration of ageing in rice stick noodle sheets using low temperature. International journal of food science & technology, vol.44, no.7, 1367-1372.

  26. Scherf, K.A., Koehler, P., Wieser, H.. Gluten and wheat sensitivities - An overview. Journal of cereal science, vol.67, 2-11.

  27. Shin, Mal-Shick, Gang, Dong-Oh, Song, Ji-Young. Effects of Protein and Transglutaminase on the Preparation of Gluten-free Rice Bread. Food science and biotechnology, vol.19, no.4, 951-956.

  28. Shin, Malshick. A Scientific Approach to Increase the Consumption of Rice as Future Food Resources. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.33, no.6, 713-726.

  29. Food Sci Biotechnol Shin 11 4 365 2002 Supplementations of resistant starches to Asian noodles 

  30. Tong, Li-Tao, Gao, Xiaoxu, Lin, Lizhong, Liu, Yejia, Zhong, Kui, Liu, Liya, Zhou, Xianrong, Wang, Li, Zhou, Sumei. Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China. Journal of cereal science, vol.62, 45-49.

  31. Wu, Jianping, Beta, Trust, Corke, Harold. Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles. Cereal chemistry, vol.83, no.2, 211-217.

  32. Wu, Jianping, Corke, Harold. Quality of dried white salted noodles affected by microbial transglutaminase. Journal of the science of food and agriculture, vol.85, no.15, 2587-2594.

  33. Ye, Yili, Zhang, Yan, Yan, Jun, Zhang, Yong, He, Zhonghu, Huang, Sidi, Quail, Kenneth J.. Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles. Cereal chemistry, vol.86, no.4, 477-485.

  34. Yoenyongbuddhagal, Sorada, Noomhorm, Athapol. Effect of Physicochemical Properties of High‐Amylose Thai Rice Flours on Vermicelli Quality. Cereal chemistry, vol.79, no.4, 481-485.

  35. Zhu, F., Cai, Y.Z., Corke, H.. Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments. Food chemistry, vol.118, no.3, 663-669.

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