지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.9 No.3
- 발행연도
- 2004.9
- 수록면
- 206 - 212 (7page)
이용수
초록· 키워드
오류제보하기
Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 30℃ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2%) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1% level had positive effects on color stability, and helped maintain viable cell counts of 4.1×10^9 CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (21)
참고문헌 신청
[학술지(정기간행물)] - / 2003 / Optimization of lactic acid fermentation of prickly pear extract 9 : 7 ~ 13
[학술지(정기간행물)] - / 1983 / Nutritive value of prickly pear seed : 91 ~ 97
[학술지(정기간행물)] - / 1980 / The many uses of prickly pears : 58 ~ 68
[학술지(정기간행물)] - / 2001 / Betalains Celosia argentea 58 : 159 ~ 165
[학술지(정기간행물)] - / 1998 / Functional properties of mucilage and pigment extracted from Opuntia ficus- indica 27 : 821 ~ 826
[학술지(정기간행물)] - / 1983 / Nutritive value of prickly pear seed : 91 ~ 97
[학술지(정기간행물)] - / 1980 / The many uses of prickly pears : 58 ~ 68
[학술지(정기간행물)] - / 2001 / Betalains Celosia argentea 58 : 159 ~ 165
[학술지(정기간행물)] - / 1998 / Functional properties of mucilage and pigment extracted from Opuntia ficus- indica 27 : 821 ~ 826
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Optimization of Lactic Acid Fermentation of Prickly Pear Extract
Journal of Food Science and Nutrition
2004 .03
-
백년초 젖산 발효액을 이용한 젤리의 제조
한국식품영양과학회지
2005 .03
-
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Journal of Food Science and Nutrition
2002 .12
-
[산ㆍ학ㆍ연 논단] Production of Fermented Beverage with Prickly Pear Extract
식품산업과 영양
2004 .08
-
Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage
한국축산식품학회지
2017 .01
-
Anti-cancer Effect of Red Ginseng Extract Fermented by Lactobacillus rhamnosus
한국식품영양과학회 학술대회발표집
2014 .10
-
Effects of Porcine Placenta Extract Ingestion on Ultraviolet B-induced Skin Damage in Hairless Mice
한국축산식품학회지
2015 .01
-
Enhanced Anti-inflammatory Effects of γ-irradiated Pig Placenta Extracts
한국축산식품학회지
2015 .01
-
Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
한국수산과학회 양식분과 학술대회
2016 .10
-
비파(Eriobotrya japonica Lindley) 착즙액 첨가가 요구르트 균주의 산 생성 및 증식에 미치는 영향
한국축산식품학회지
2004 .01
-
Effect of Seaweed Calcium and Cockle Shell Calcium Addition on the Quality of Kimchi during Fermentation
한국식품영양과학회 학술대회발표집
2016 .10
-
Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat
한국축산식품학회지
2014 .01
-
Nutrients and bioactive potentials of edible green and red seaweed in Korea
Fisheries and Aquatic Sciences
2018 .01
-
Seaweed polysaccharides: its structure and biological activities
한국수산과학회 양식분과 학술대회
2015 .10
-
Xanthan Gum 첨가 깍두기의 이화학적ㆍ관능적 특성
한국식품영양과학회지
2002 .04
-
Isolation and identification of lactic acid bacteria from Korean traditional fermented foods
한국식품영양과학회 학술대회발표집
2015 .08
-
Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products
한국축산식품학회지
2013 .01
-
Lactic Acid Fermented Foods and Their Benefits in Asia
Food Science and Biotechnology
1996 .09
-
녹차 폴리페놀 성분과 일반 의약품의 상호작용에 의한 장관계 세포 독성 평가
한국식품과학회지
2011 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018079819