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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.10
- 수록면
- 1,119 - 1,121 (3page)
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The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and 25℃) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G", G", and η<sup>*</sup>) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were ... 전체 초록 보기
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (10)
참고문헌 신청
Yoo B , 2001 , Rheological properties of hot pepper-soybean paste , J. Texture Stud 32 : 307 ~ 318
Su-Jin Choi , 2006 , Small and Large Deformation Rheological Behaviors of Commercial HotPepper-Soybean Pastes , Food Science and Biotechnology 15 (6) : 871 ~ 876
Yoo B , 1999 , Effect of fermentation time on rheological properties of kochujang in steady and dynamic shear , Food Sci. Biotechnol 8 : 300 ~ 304
최수진 , 2008 , Rheological Properties of Hot Pepper-soybean Pastes Mixed with Acetylated Starches , Food Science and Biotechnology 17 (4) : 780 ~ 786
Choi SJ , 2006 , Rheological effect of gum addition to hot peppersoybean pastes , Int. J. Food Sci. Tech 41 : 56 ~ 62
Su-Jin Choi , 2006 , Small and Large Deformation Rheological Behaviors of Commercial HotPepper-Soybean Pastes , Food Science and Biotechnology 15 (6) : 871 ~ 876
Yoo B , 1999 , Effect of fermentation time on rheological properties of kochujang in steady and dynamic shear , Food Sci. Biotechnol 8 : 300 ~ 304
최수진 , 2008 , Rheological Properties of Hot Pepper-soybean Pastes Mixed with Acetylated Starches , Food Science and Biotechnology 17 (4) : 780 ~ 786
Choi SJ , 2006 , Rheological effect of gum addition to hot peppersoybean pastes , Int. J. Food Sci. Tech 41 : 56 ~ 62
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UCI(KEPA) : I410-ECN-0101-2013-573-001007871