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
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 432 - 432 (1page)
이용수
이 논문의 연구 히스토리 (3)
2021
Prevention of pack burst spoilage in gochujang (fermented hot pepper paste) products by direct heat treatment
S
,
inivasan Ramalingam
,
Ah-Ryeong Joe
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
High-pressure processing treatment for the control of pack burst spoilage in traditional cottage industries gochujang products
S
,
inivasan Ramalingam
,
Ah-Ryeong Joe
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
During the transportation and storage, the traditional cottage industries’ gochujang (fermented hot pepper paste) products are often showing pack burst spoilage. Thus, the present study focused on the prevention of pack burst spoilage of traditional cottage industries gochujang products by using high-pressure processing (HPP) method. The HPP treatment (550 Mpa, 4 min) significantly reduced (90%, p<0.05) the pack burst of gochujang products. The lightness (L*), pH, and moisture content of high-pressure processed gochujang products were not significantly changed ... 전체 초록 보기
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Prevention of pack burst spoilage in gochujang (fermented hot pepper paste) products by direct heat treatment
한국식품영양과학회 학술대회발표집
2021 .10
-
Prevention of pack burst spoilage and ethanol production in gochujang (fermented hot pepper-soybean paste) products by garlic ethanol extract
한국식품영양과학회 학술대회발표집
2020 .10
-
Protective effects of gochujang on chronic disease
한국식품영양과학회 학술대회발표집
2021 .10
-
Microbial diversity of representative traditional Gochujang in different regions of Korea
한국식품영양과학회 학술대회발표집
2022 .10
-
The Effect of Natural Ingredients on the Microbial Population of Cottage Gochujang
한국식품영양과학회 학술대회발표집
2019 .10
-
Anti-growth effects of Gochujang, a Korean traditional food_ in human gastric cancer cells
한국식품영양과학회 학술대회발표집
2024 .10
-
Gochujang improves high-fat diet induced kidney damage
한국식품영양과학회 학술대회발표집
2023 .10
-
Gochujang, a Korean traditional food has the growth inhibitory effects in gastric cancer cells
한국식품영양과학회 학술대회발표집
2023 .10
-
Microbiological Analysis on Swelling Incident of Gochujang
한국식품영양과학회 학술대회발표집
2019 .10
-
Isolation of Genes and Microorganism Related with Volume-Expanding from Gochujang
한국식품영양과학회 학술대회발표집
2017 .10
-
Effect of Beneficial Bacteria and Hazardous Substances on the Functionality of Traditional Gochujang
한국식품영양과학회 학술대회발표집
2022 .10
-
Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients
한국식품영양과학회 학술대회발표집
2017 .10
-
The effects of Gochujang on intestinal health and identification of the Korean Jang paradox
한국식품영양과학회 학술대회발표집
2023 .10
-
Traditional Gochujang Exerts Anti-Cancer Effects in Colorectal Cancer Cells
한국식품영양과학회 학술대회발표집
2023 .10
-
명란 마늘 고추장의 제조 및 품질 특성
한국수산과학회지
2017 .06
-
Evaluation of spiciness intensity of gochujang using spectrum method
한국식품영양과학회 학술대회발표집
2023 .10
-
Effect of the quality of gochujang on purchasing and recommendation intentions
Korean Journal of Agricultural Science
2017 .06
-
Comparison of quality characteristics of Gochujang Made with Red Pepper landraces Powder
한국식품영양과학회 학술대회발표집
2024 .10
-
Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect
한국식품영양과학회 학술대회발표집
2024 .10
-
Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties
산업식품공학
2018 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0