http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 발행기관 : Institute of Food Science and Technology (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
-
Ann, Eun Y.,Kim, Younghoon,Oh, Sejong,Imm, Jee-Young,Park, Dong-Jun,Han, Kyoung S.,Kim, Sae H. Institute of Food Science and Technology 2007 International journal of food science & technology Vol.42 No.4
<P>Summary</P><P>The objective of this study was to evaluate the effects of prebiotic substrates on the growth of <I>Lactobacillus acidophilus</I> ATCC 43121 and to investigate the utilisation of these prebiotic substrates as coating materials for microencapsulation. The cell growth of <I>L. acidophilus</I> ATCC 43121 was significantly increased in the presence of fructooligosaccharide, lactulose and raffinose. The microencapsulation of <I>L. acidophilus</I> ATCC 43121 cells was carried out by dry surface reforming process (hybridisation) using the selected prebiotic substrates and the enteric coating material, Sureteric<SUP>TM</SUP><I>sans</I>. Scanning and transmission electron microscopy revealed that the double-microencapsulated bacteria exhibited smooth, rounded external surfaces, with a thick external coating composed of the prebiotic substrates and the Sureteric. The acid (artificial gastric juice) or heat tolerance (55 °C) of the double-microencapsulated preparations (prebiotic and enteric coating) was significantly higher than that of the uncoated and single-coated (enteric coating) preparation at prolonged acid (5 h) or heat exposure (3 h). On the contrary, no significant differences were found in salt tolerance. During the storage up to 20 days at 25 and 37 °C, the stability of <I>L. acidophilus</I> ATCC 43121 was significantly improved by double-microencapsulation.</P>
-
Rheological effect of gum addition to hot pepper–soybean pastes
Choi, Su-Jin,Yoo, Byoungseung Institute of Food Science and Technology 2006 International journal of food science & technology Vol.41//SUP2 No.-
<P>Summary</P><P>The effect of four different gums [carboxylmethylcellulose (CMC), guar gum, hydroxypropylmethylcellulose (HPMC) and tara gum] at 0.5% concentration on rheological properties of fermented hot pepper–soybean paste (HPSP) was evaluated in steady and dynamic shear. HPSP–gum mixture samples at 25 °C are highly shear thinning fluids with high yield stresses. All gums increased the consistency index (<I>K</I>) and apparent viscosity (<I>η</I><SUB>a,100</SUB>) of HPSP. Apparent viscosity of all samples obeyed the Arrhenius temperature relationship. Dynamic moduli (<I>G</I>′, <I>G</I>′′ and <I>η</I>*) values of HPSP–gum mixtures were higher than those of HPSP with no added gum over most of the frequency range. Dynamic moduli, <I>K</I> and η<SUB>a,100</SUB> values were increased in the presence of gums, and increased in the following order: control < CMC < guar gum < tara gum < HPMC. The Cox–Merz rule did not describe the relationship between dynamic (<I>η</I>*) and steady shear viscosities (<I>η</I><SUB>a</SUB>) for all samples.</P>
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
