학술논문
Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk
이용수 0
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Yu Jin Ahn Palanivel Ganesan Hae Soo Kwak
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 9~15쪽, 전체 7쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2013.02.28
4,000원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
영문 초록
A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at 4oC for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the L value of milk samples were not remarkably influenced by NPPS supplementation, whereas the b and a values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p
목차
해당간행물 수록 논문
- 거세 및 비거세 유산양고기의 품질특성 비교
- 가공 및 저장 방법이 다른 오리 가슴 육의 기계적 판별
- 시판 축산물 및 수산물에서 Enterococcus faecalis와 Enterococcus faecium 분포 및 항생제 감수성에 관한 연구
- Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q_10: Impact of Heat Treatment and Alginate Concentrate
- Effects of Dietary Fiber Extracts from Brewer`s Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven
- Effect of Packaging Methods on Colour, Lipid Quality and Microbial Growth of Beef Patties Enhanced with Flaxseed Flour
- Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition
- Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat
- Virtual Simulation of Temperature Distribution throughout Beef Packages with Time-temperature Indicator (TTI) Labels
- 돼지의 웅돈 계열에 따른 도체형질 및 육질 변화에 관한 연구
- 전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향
- 오리 부산물 종류별 영양학적 특성 및 냉동저장 (-20℃)에 따른 품질변화
- Application of Stable Isotope Ratio Analysis for Origin Authentication of Pork
- Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage
- Effect of trans-Cinnamaldehyde and High Pressure Treatment on Physico-chemical and Microbial Properties of Milk during Storage Periods
- Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers
- Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products
- Antioxidant Activity of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Raw Ground Pork during Chilled Storage
- Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk
참고문헌
관련논문
농수해양 > 식품과학분야 BEST
- 대체단백질식품(식물성 대체육, 배양육, 식용곤충) 국내외 시장 현황 및 연구
- 못난이 농산물이 일반 농산물 가격과 사회 후생에 미치는 영향
- 친환경 농산물 구매에 대한 가치소비의 영향
농수해양 > 식품과학분야 NEW
- Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients
- ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources
- Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model
최근 이용한 논문
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!