연구동향 분석

다시마음료의 유통기한 설정

박재희(Jae-Hee Park) 안덕순(Duck Soon An) 이동선(Dong Sun Lee) 박은주(Eunju Park) 2014년

논문상세정보
인용/피인용
' 다시마음료의 유통기한 설정' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • microbiologicaltest
  • ph
  • seatangledrink
  • sensory evaluation
  • shelf-life
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
2,295 0

0.0%

' 다시마음료의 유통기한 설정' 의 참고문헌

  • 장기보존시험에 따른 쌍화탕의 유통기한 설정
    서창섭 생약학회지 43 (3) : 257 ~ 264 [2012]
  • 매실추출물의 항균특성
    조성환 한국식품저장유통학회지 13 (2) : 198 ~ 203 [2006]
  • 기능성 음료의 유통기간 예측
    이기동 한국식품저장유통학회지 13 (2) : 154 ~ 160 [2006]
  • 건조방법에 따른 해조류(톳)의 생리활성 성분 및 항산화 활성의 변화
    김진아 한국식생활문화학회지 19 (2) : 200 ~ 208 [2004]
  • UHT-sterilized peanut beverage : Kinetics of physicochemical changes during storage and shelf-life prediction modeling
    Rustom Ismail YS J Food Sci 61 : 198 ~ 208 [1996]
  • Trace components and functional saccharides in seaweed-2
    Cho DM J Korean Fish Soc 28 : 49 ~ 59 [1995]
  • Study of establishment of shelf life in unsweetened juices
    Park HJ. Yonsei University [2000]
  • Studies on physicochemical and biological properties of depolymerized alginate from sea tangle
    Kim YY J Korean Fish Soc 33 : 393 ~ 398 [2000]
  • Shelf-life dating of foods
    Labuza TP. Food & Nutrition Press Inc. : 41 ~ 87 [1982]
  • Reed Mariculture Inc
  • Quality characteristics of the Backsulgi by containing various seaweeds
    Jun NY. Dong-A University [2005]
  • Physiological action of alginic acid
    Kasaha H New Food Industry 22 : 30 ~ 39 [1980]
  • Optimization of Sulgidduk Formula Supplemented with Pine Needle (Pinus densiflora sieb, et zucc) Juice Using Response Surface Methodology
    박재희 Food Science and Biotechnology 22 (4) : 1105 ~ 1111 [2013]
  • Korean food standards codex
    Ministry of Food and Drug Safety [2011]
  • High fat diet without excess calories induces metabolic disorders and enhances atherosclerosis in rabbits
    Waqar AB Atherosclerosis 213 : 148 ~ 155 [2010]
  • High carbohydrate, high-fat diet-induced metabolic syndrome, and cardiovascular remodeling in rats
    Panchal SK J Cardiovasc Pharm 57 : 611 ~ 624 [2011]
  • Estimation of kinetic parameters of nonenzymatic browning reaction using equivalent time at reference temperature with linearly increasing temperature profile
    Cho HY Korean J Food Sci Technol 25 : 178 ~ 184 [1993]
  • Development of guideline for establishment of shelf-life of foods
    Kim WS. Korea Health Industry Development Institute [2008]
  • Development of antioxidant beverage and the prediction of shelf life
    Yoo KM Food Sci Biotechnol 8 : 290 ~ 294 [1999]
  • Computation of Q10 values and shelf-life for canned and bottled orange juices
    Lee NK Korean J Food Sci Technol 27 : 748 ~ 752 [1995]
  • Comparative shelf life study and vitamin C loss kinetic in pasteurized and high pressure processed reconstituted orange juice
    Polydera AC J Food Eng 60 : 21 ~ 29 [2003]
  • A study on the development of high-fiber supplements for the diabetic patients. (1)Effect of seaweed supplement on the gastrointestinal function and diabetic symptom control in streptozotocin-induced diabetic rat
    Lee HS Korean J Nutr 29 : 286 ~ 295 [1996]
  • A microbiological investigation of omija(Schizandra chinesis Baillon)tea spoilage during storage
    Lee HS Korean J Soc Food Sci 4 : 41 ~ 47 [1988]