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이광희,추영란 대구보건대학 1994 대구보건대학 論文集 Vol.14 No.-
A study was presented of the masurement of protein in fermented milk with the Folin reagent and with coomassie brilliant blue G 250. Inoculated skim milk was estimated in pH and protein concentration each 3hrs. Protein concentrations by lowry method were shownd various change and by braford method lower gradually. It seems that the protein concentration in fremented milk are influenced strongly by protease activity. The adventage of braford method is the simplicity and rapidity, but coomassie blue do not react with free amino acid and very small peptide.
연구논문 : 마카 열수추출물 첨가가 요구르트의 품질 및 항산화능에 미치는 영향
정해정 ( Hai Jung Chung ),추영란 ( Young Ran Chu ),박한나 ( Han Na Park ),전인숙 ( In Sook Jeon ),강용수 ( Yong Soo Kang ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.3
The objective of this study was to examine the quality characteristics and antioxidant activity of yogurt containing hot water extract from maca. Four different levels (0, 4, 8, 12%) of maca extract were added to milk followed by fermentation with lactic acid bacteria at 37℃ for 12 hrs, and then the physicochemical properties of the samples were investigated. During 7 days of storage at 4±1℃, the acid production (pH and titratable acidity) of the yogurt increased with the addition of maca extract. The Hunter L value (lightness) decreased, while the b value (yellowness) increased as the maca extract level in the yogurt increased. Viable cell counts were not significantly different among the samples. The results of consumer acceptance tests showed that no significant differences in overall acceptability were observed between the yogurts containing 4% and 8% of maca extract and a control yogurt. The yogurt containing maca extract exhibited higher DPPH radical and superoxide anion radical scavenging activities than the control yogurt over the storage period.