연구동향 분석

열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화

심길보 ( Kil Bo Shim ) 김민아 ( Min A Kim ) 박큰바위 ( Kun Ba Wui Park ) 손광태 ( Kwang Tae Son ) 임치원 ( Chi Won Lim ) 2015년

논문상세정보
인용/피인용
' 열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • heat treatment
  • pacific oyster
  • proximate composition
  • vitamin a
  • weight loss
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
340 1

0.0%

' 열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화' 의 참고문헌

  • 초고압 처리한 생굴의 저장 중 미생물수 및 품질 변화
    임상빈 한국식품영양과학회지 35 (10) : 1449 ~ 1455 [2006]
  • 신속추출법 및 PDA-HPLC에 의한 조제분유 중 비타민 A, E의 동시분석
    곽병만 한국식품과학회지 36 (2) : 189 ~ 195 [2004]
  • 스팀 열처리 방식에 따른 채소류의 품질 특성
    최찬익 한국식품영양학회지 24 (3) : 464 ~ 470 [2011]
  • 생굴( Crassostrea gigas )의 저장성 및 관능성에 대한 천연 첨가물의 효과
    정은탁 한국수산과학회지 48 (2) : 244 ~ 248 [2015]
  • 굴의 선도에 따른 pH, 글리코겐, 가용성단백질, 탁도와의상관관계
    손광태 한국수산과학회지 47 (5) : 495 ~ 500 [2014]
  • 감자의 품질특성에 대한 저온스팀 열처리 방식의 효과
    최찬익 한국식품영양학회지 25 (1) : 50 ~ 56 [2012]
  • Virus transmission via foods
    Cliver DO Food Technol 51 : 71 ~ 78 [1997]
  • Thermal validation of a simple moving boundary model to determine the frying time of a thin potato crisp
    Southern CR Heat and Mass Transfer 36 : 407 ~ 412 [2000]
  • The role of seafood in bacterial foodborne disease
    Feldhusen F Microbes Infect 2 : 1651 ~ 1660 [2000]
  • The kinetics of pectin methylesterase in potatoes and carrots during blanching
    Tijskens LML J Food Eng 34 : 371 ~ 385 [1997]
  • Single-sided pan frying of frozen hamburgers with flippings for microbial safety using modeling and simulation
    Ou D J Food Eng 80 : 33 ~ 45 [2007]
  • Protein qualities of Loach as affected cooling methods
    Mun SI J Korean Soc Food Sci Nutr 28 : 145 ~ 152 [1999]
  • Principle and procedure of statistics; a biometrical approach (2nd ed.)
    Steel RGD MacGraw-Hill Book Company [1980]
  • Official methods of analysis. 16th ed
    AOAC Association of Official Analytical Chemist [1995]
  • Modeling of simulatenous heat and water transport in the baking process
    Sablani SS Lebensm Wiss U Technol 31 : 201 ~ 209 [1998]
  • Modeling heat transfer during oven roasting of unstuffed turkeys
    Chang HC J Food Sci 63 : 257 ~ 261 [1998]
  • Modeling heat and mass transfer in immersion frying. I, model development
    Farkas BE J Food Eng 29 : 211 ~ 226 [1996]
  • Microbiological, physicochemical and sensory characteristics of gamma-irradiated fresh oysters during storage
    Park JS J Radiat Ind 2 : 85 ~ 91 [2008]
  • Mathematical modeling of heat transfer of microwave heated fish gel
    Hu X Int Agri Eng J 13 : 93 ~ 100 [2004]
  • Low temperature pasteurization to reduce the risk of Vibrio infections from raw shell-stock oysters
    Andrews LS Food Addit Contam 19 : 787 ~ 791
  • Infectious outbreaks associated with bivalve shellfish consumption: A worldwide perspective
    Potasman I Clin Infect Dis 35 : 921 ~ 928 [2002]
  • High vacuum flame sterilization of canned diced tuna; preliminary process development and quality evaluation
    Steet ST J Food Sci 48 : 364 ~ 369 [1983]
  • High pressure processing of fish and fish products
    Oshima T Trends Food Sci Technol 4 : 370 ~ 375 [1993]
  • Heat transfer in meat patties during double-sided cooking
    Zorrilla SE Food Sci Technol Res 6 : 130 ~ 135 [2000]
  • Finite element analysis of temperature distribution in microwaved cylindrical potato tissue
    Chen DD J Food Eng 18 : 351 ~ 368 [1993]
  • Fatty acids, volatile compounds and color changes in high pressure treated oyster (Crassostrea gigas)
    Cruze MR Innov Food Sci Emerg Technol 9 : 54 ~ 61 [2008]
  • Fatty acid composition of canned fish and shellfish products on Korean market
    Oh KS J Korean Soc Food Nutr 18 : 211 ~ 215 [1989]
  • Extension of the shelf-life of fresh oyster mushrooms(Pleurotus ostreatus)by modified atmosphere packaging with chemical treatments
    Xiao G Afr J Biotechnol 10 : 9509 ~ 9517 [2011]
  • Extension of shelf-life of oysters by pasteurisation in flexible pouches
    Chai T J Food Sci 49 : 331 ~ 333 [1984]
  • Effect of heating condition on protein quality of retort pouched fish meat
    Tanaka M Nippon Suisan Gakkaishi 54 : 265 ~ [1988]
  • Effect of heat processing on quality of pasteurized oysters
    Chai T J Food Sci 56 : 1292 ~ 1294 [1991]
  • Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue
    Arroqui C J Food Eng 47 : 123 ~ 126 [2001]
  • Ecology of estuarine bacteria capable of causing human disease : A review
    Grimes DJ Estuaries 14 : 345 ~ 360 [1991]
  • Cold storage and mild heat treatment as processing aids to reduce the numbers of Vibrio vulnificus in raw oysters
    Cook DW J Food Prot 55 : 985 ~ 989 [1992]
  • Changes in quality characteristics of canned oyster by thermal processing at high temperature
    Kong CS J Ins Marine Industry 15 : 17 ~ 25 [2002]
  • A simple method for the isolation and purification of total lipids from animal tissues
    Folch J J Biol Chem 226 : 497 ~ 509 [1957]