연구동향 분석

냉동 온도가 오디 품질에 미치는 영향

김정은(Jung-Eun Kim) 조혜진(Hye-Jin Jo) 유민지(Min-Ji Yu) 송경빈(Kyung Bin Song) 김하윤(Ha Yun Kim) 박종태(Jong-Tae Park) 2015년

논문상세정보
인용/피인용
' 냉동 온도가 오디 품질에 미치는 영향' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 음료기술
  • anthocyanidin
  • freeze-thawingtemperature
  • hardness
  • mulberry
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
540 0

0.0%

' 냉동 온도가 오디 품질에 미치는 영향' 의 참고문헌

  • The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit jam
    Kim HB J. Seric. Entomol. Sci 50 : 82 ~ 86 [2012]
  • Quantitative analysis of anthocyanins among mulberry cultivars and their pharmacological screening
    Park SW Hort. Environ. Biotechnol 38 : 722 ~ 724 [1997]
  • Quantification and varietal variation of free sugars in mulberry fruits
    Kim HB J. Seric. Entomol. Sci 45 : 80 ~ 84 [2003]
  • Quantification and varietal variation of anthocyanin pigment in mulberry fruits
    Kim HB Korean J. Breed. Sci 34 : 207 ~ 211 [2002]
  • Quality characteristics of starch oddi dasik added with mulberry fruit juice
    Lee JH Korean J. Food Cookery Sci 21 : 629 ~ 636 [2005]
  • Quality characteristics of shikhea with mulberry fruit
    Kim JS Korean J. Culin. Res 18 : 206 ~ 215 [2012]
  • Quality characteristics of madeleine added with mulberry powder according to drying conditions
    Lee MA Korean J. Culin. Res 19 : 13 ~ 24 [2013]
  • Quality characteristics of jeolpyon with added mulberry fruit powder
    Kang YS Korean J. Food Cookery Sci 25 : 513 ~ 519 [2009]
  • Quality characteristics of jelly added with mulberry juice
    Moon HK Korean J. Food Cookery Sci 28 : 797 ~ 804 [2012]
  • Quality characteristics and antioxidant activities of chocolate added with mulberry pomace
    Hwang MH Korean J. Food Cookery Sci 28 : 479 ~ 487 [2012]
  • Protective effect against neuronal cell and inhibitory activity against bacteria of mulberry fruit extracts
    Kim HB Korean J. Crop Sci 50 : 220 ~ 223 [2005]
  • Physiological effects and sensory characteristics of mulberry fruit wine with chongilppong
    Kim HB J. Seric. Entomol. Sci 43 : 16 ~ 20 [2001]
  • Morphological and chemical characteristics of mulberry (Morus) fruit with varietes
    Lee HW J. Seric. Entomol. Sci 40 : 1 ~ 7 [1998]
  • Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity
    Chassagne-Berces S LWT-Food Sci. Technol 43 : 1441 ~ 1449 [2010]
  • Freeze-thawing conditions to produce high quality bokbunja (Rubus occidentalis)
    Kim JE Korean J. Food Sci. Technol 46 : 710 ~ 715 [2014]
  • Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats
    Kim HB J. Seric. Entomol. Sci 43 : 104 ~ 108 [2001]
  • Effect of freezing temperature on blueberry quality
    Jo HJ J. Korean Soc. Food Sci. Nutr 43 : 1906 ~ 1912 [2014]
  • Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberrys from seven different Morus alba L. cultivars
    Kim EO J. Korean Soc. Food Sci. Nutr 39 : 1467 ~ 1475 [2010]
  • Characteristics of mulberry fruits on Daeseongppong, Daebungppong, Daeokppong and Shingwangppong (Morus Spp.)
    Park KJ J. Seric. Entomol. Sci 43 : 99 ~ 103 [2001]
  • Antioxidant activity of phenol compounds from mulberry fruits
    Cha WS Korean J. Food Preserv 11 : 383 ~ 387 [2004]
  • Antioxidant activities and quality characteristics of bread added with dried mulberry pomace
    Kim HJ Korean J. Food Cookery Sci 29 : 769 ~ 776 [2013]
  • A study on the antidiabetic effect of mulberry fruits
    Kim TW J. Seric. Entomol. Sci 38 : 100 ~ 107 [1996]
  • A study on physicochemical characteristics of frozen mulberry fruit and the quality and sensory characteristics of bagel with different drying conditions of mulberry powder
    Lee MA Korean J. Culin. Res 19 : 40 ~ 51 [2013]