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전체 선택해제
총 249건 검색
본문검색 결과만 보기
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Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses
Kim. Su-Yeon, Kim. Bo-Min, Kim. Jung-Bong, Shanmugavelan. Poovan, Kim. Heon-Woong, Kim. So-Young, Kim. Se-Na, Cho. Young-Sook, Choi. Han 한국식품영양과학회 Preventive nutrition and food science 7 Pages
한국식품영양과학회 Preventive nutrition and food science 2014, Vol.19 No.3 220-226 (7 pages)
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Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
Kruk. Zbigniew A., Kim. Hyun Joo, Kim. Yun Ji, Rutley. David L., Jung. Samooel, Lee. Soo Kee, Jo. Cheorun 아세아태평양축산학회 Asian-Australasian journal of animal sciences 10 Pages
아세아태평양축산학회 Asian-Australasian journal of animal sciences 2014, Vol.27 No.2 256-265 (10 pages)
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Effects of High Pressure Treatments and Added Binders on the Physico-Chemical Properties of Restructured Pork Meat
Hong, Geun-Pyo, Park, Sung-Hee, Kim, Jee-Yeon, Min, Sang-Gi 한국축산식품학회 학술대회논문집 5 Pages
HP allowed the lower thermal processing of restructured meat product. Low thermal processing allowed fresh-like meat color which is one of problems in hot-set restructuring, while they showed slight discolorization induced by HP. In addition, HP processing combined with thermal processing could be achieved the palatable binding strength in restructured meat product. The addition of non-meat protein had an effect in binding strength. However, they showed no effect on water binding properties at... -
Effects of Nisin and Acid on the Inactivation and Recovery of Listeria monocytogenes Biofilms Treated by High Hydrostatic Pressure
Gou. Jin-Gyu, Jung. Lae-Seung, Lee. Seung-Hwan, Ahn. Ju-Hee 한국식품과학회 Food science and biotechnology 6 Pages
한국식품과학회 Food science and biotechnology 2011, Vol.20 No.5 1361-1366 (6 pages)
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Influence of hot-pressing pressure on the densification of short-carbon-fiber-reinforced, randomly oriented carbon/carbon composite
Thakur Sudesh Kumar Raunija and Sharad Chandra Sharma 한국탄소학회 Carbon Letters 9 Pages
한국탄소학회 Carbon Letters 2015, Vol.16 No.1 4 25-33 (9 pages)
The prime objective of this research was to study the influence of hot-pressing pressure and matrix-to-reinforcement ratio on the densification of short-carbon-fiber-reinforced, randomly oriented carbon/carbon-composite. Secondary objectives included determination of the physical and mechanical properties of the resulting composite. The ‘hybrid carbon-fiberreinforced mesophase-pitch-derived carbon-matrix’ composite was fabricated by hot pressing. During hot pressing, pressure was varied from 5... -
Effects of High Pressure Treatment on Cured Colour Development and Residual Nitrite Level in Model System
Hong, Geun-Pyo, Park, Sung-Hee, Kim, Jee-Yeon, Ko, Se-Hee, Lee, Sung, Min, Sang-Gi 한국축산식품학회 학술대회논문집 4 Pages
thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.
