지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 155 - 161 (7page)
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초록· 키워드
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This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer$^{(R)}$, a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.
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참고문헌 (22)
참고문헌 신청
Buffo, R. / 2000 / Optimization of gum acaia/modified starch/maltodextrin blends for the spray drying of flavours / Perfumer Flavourist 25:37~51
Cáceres, E. / 2008 / Effect of pre-emulsified fish oil - as source of PUFA n3- on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage / Meat Science 80:183~193
최윤상 / 2008 / 미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향 / 한국축산식품학회지 28(1):14~20
최미정 / 200901 / Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion-diffusion method / FOOD RESEARCH INTERNATIONAL 42:148~156
천지연 / 201004 / Physical characteristics of fish oil encapsulated by beta-cyclodextrin using an aggregation method or polycaprolactone using an emulsion-diffusion method / FOOD CHEMISTRY 119(4):1694~1703
Cáceres, E. / 2008 / Effect of pre-emulsified fish oil - as source of PUFA n3- on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage / Meat Science 80:183~193
최윤상 / 2008 / 미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향 / 한국축산식품학회지 28(1):14~20
최미정 / 200901 / Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion-diffusion method / FOOD RESEARCH INTERNATIONAL 42:148~156
천지연 / 201004 / Physical characteristics of fish oil encapsulated by beta-cyclodextrin using an aggregation method or polycaprolactone using an emulsion-diffusion method / FOOD CHEMISTRY 119(4):1694~1703
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