연구동향 분석

동결성형이 명태(Theragra chalcogramma) 연육스낵의 품질 특성에 미치는 영향

채지연 정충은 김성희 문소현 김선봉 김영목 윤민석 김진수 이정석 하성권 권수정 양지나 조승목 2019년

논문상세정보
인용/피인용
' 동결성형이 명태(Theragra chalcogramma) 연육스낵의 품질 특성에 미치는 영향' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • Fish snack
  • Freeze molding
  • Quality
  • Surimi snack
  • micro-structure
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
755 0

0.0%

' 동결성형이 명태(Theragra chalcogramma) 연육스낵의 품질 특성에 미치는 영향' 의 참고문헌

  • 초등학생의 트랜스 지방과 관련된 인식수준 및 식행동 실태조사
    차명화 [2009]
  • 자외선 처리가 반염건 고등어 필레의 냉장저장중 품질변화에 미치는 영향
    송효남 [2005]
  • 개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 제조 및 품질특성
    황영숙 [2015]
  • The effects of processing technologies and preparation on the final quality of fish products
    Sampels S [2015]
  • The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers
    Nurul H [2009]
  • Textural attributes of a model snack food at different moisture contents
    Mazumder P [2007]
  • Surimi 및 전분 첨가에 따른 고등어S(comber japonicus)소시지의 품질 특성
  • Surimi and surimi seafood
    Park JW [2000]
  • Some new observations on the pathways of formation of dimethylamine in fish muscle and liver
  • Seafood processing technology, quality and safety
    Okazaki E [2014]
  • Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot
    Lee HW [2016]
  • Quantification of Alaska pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide
    Reed ZH [2010]
  • Physical, sensorial and chemical characteristics of simulated chips of cassava(Manihot esculenta Crantz) : Rice(Oryza sativa L. )mix
    Ahza AB [2015]
  • Patent No. 2,999,756
  • Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM
    Ramesh R [2018]
  • Optimization of pre-fry drying of yam slices using response surface methodology
    Sobukola OP [2010]
  • Korean food standards codex. In: VBN
  • Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks
    Asad Nawaz [2019]
  • Estimation of cryo-cutting conditions for frozen surimi gel using DSC
    Okamoto K [2005]
  • Effect of predrying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food
    Debnath S [2003]
  • Effect of orange sweet potato(Ipomoea batatas)flour on the physical properties of fried extruded fish crackers
  • Development of small scale mould stick machine for fish cracker production
    Omar SAS [2017]
  • Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi
    Baohua Kong [2013]
  • Cryo-grinding characteristics of frozen fish meat at different temperature
    Hong SP [1996]
  • Characterization of product quality attributes of tortilla chips during the frying process
    Kawas ML [2001]
  • Alternatives for efficient and sustainable production of surimi : A review
  • Acoustic testing of snack food crispness using neural networks
    Srisawas W [2003]