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Development of Grilled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, Myung-Chan,Oh, Jung-Hwan,Kim, Bong-Yeon,Cho, Sueng-Mock,Lee, Da-Sun,Nam, Min-Hee,Kim, Seon-Bong,Lee, Yang-Bong The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.4
A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.
Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, Myung-Chan,Oh, Jung-Hwan,Kim, Bong-Yeon,Cho, Sueng-Mock,Lee, Da-Sun,Nam, Min-Hee,Lee, Yang-Bong,Kim, Seon-Bong The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.4
Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.
3-Level Bidirectional Converter의 부하전류 변동 시 일정한 전압 출력을 위한 제어기 설계
김수환(Su Hwan Kim),김해인(Hae In Kim),백승우(Sueng Woo Baek),김학원(Hag Won Kim),조관열(Kwan Yual Cho) 전력전자학회 2021 전력전자학술대회 논문집 Vol.2021 No.11
본 논문은 고전압 대전력용 양방향 컨버터로 많이 쓰이는 3-Level Bidirectional Converter(TLBC)의 제어방법에 대한 연구이다. TLBC의 동작 시 급격한 부하전류 변동에 따라 DC-link 전압이 흔들린다. 이를 개선 하기 위한 방법으로 전류지령에 부하 전류 값 및 시비율을 보상하는 제어기법을 제안한다. 제안하는 제어기법의 효과를 Powersim (PSIM) 모의해석을 통해 검증하였다.
Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Myung-Chan Kim,Jung-Hwan Oh,Bong-Yeon Kim,Sueng-Mock Cho,Da-Sun Lee,Min-Hee Nam,Yang-Bong Lee,Seon-Bong Kim 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.4
Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.
Development of Grilled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Myung-Chan Kim,Jung-Hwan Oh,Bong-Yeon Kim,Sueng-Mock Cho,Da-Sun Lee,Min-Hee Nam,Seon-Bong Kim,Yang-Bong Lee 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.4
A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.