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Soybean Phytosterols가 첨가된 마요네즈의 품질특성
최용재,김금란,김태운,김광수,김해영,Choi, Yong-Jae,Kim, Gum-Ran,Kim, Tae-Woon,Kim, Kwang-Soo,Kim, Hae-Yeong 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.1
Soybean phytosterols have been known to have the effect of reducing the amount of cholesterol in blood. We isolated and analyzed soybean phytosterols from soybean scum. The functional mayonnaise was prepared by the addition of the different amounts of soybean phytosterols. To determine the desirable level of soybean phytosterols in mayonnaise, solubility, viscosity, the stability of emulsion and the sensory evaluation were measured. The most desirable level of soybean phytosterols was 0.5% in solubility, viscosity, stability of emulsion and the sensory evaluation. Soybean phytosterols는 혈중 콜레스테롤 수치를 낮추는 효과를 지닌 것으로 알려져 있다. 이를 이용한 기능성 마요네즈 제조를 위하며 대두 scum으로부터 soybean phytosterols를 분리한 후 여러 농도로 마요네즈에 첨가하였다. Soybean Phytosterols 첨가가 마요네즈의 품질에 미치는 영향을 살펴보기 위하여 용해성, 점도, 유화안정성, 관능평가를 통하여 soybean phytosterol의 마요네즈 적정 첨가량을 조사하였다. 마요네즈 제조시 가장 바람직한 soybean phytosterol의 첨가량은 용해성, 점도, 유화 안정성과 관능평가에서 0.5% 첨가가 가장 바람직한 것으로 평가되었다.
Soybean Phytosterols가 첨가된 마요네즈의 품질특성
최용재 ( Yong Jae Choi ),김금란 ( Gum Ran Kim ),김태운 ( Tae Woon Kim ),김광수 ( Kwang Soo Kim ),김해영 ( Hae Yeong Kim ) 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.1
Soybean phytosterols have been known to have the effect of reducing the amount of cholesterol in blood. We isolated and analyzed soybean phytosterols from soybean scum. The functional mayonnaise was prepared by the addition of the different amounts of soybean phytosterols. To determine the desirable level of soybean phytosterols in mayonnaise, solubility, viscosity, the stability of emulsion and the sensory evaluation were measured. The most desirable level of soybean phytosterols was 0.5% in solubility, viscosity, stability of emulsion and the sensory evaluation.
구미지역의 사업체 급식소에서 조리된 채소류의 미생물 품질 및 비타민 C 함량 변화
김금란,장명숙 대한영양사협회 1998 대한영양사협회 학술지 Vol.4 No.2
This study was investigated to see the microbiological results (total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with red pepper powder had higher level of total plate counts and coliforms than guide line. Namul and Saengchae seasoned with soybean, salt, and red pepper paste showed higher remaining rate of vitamin C than those of other seasoned Namul and Saengchae. After holding, Cucumber Saengchae seasoned with red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls or Saengchaes are prepared with served in industrial foodservice institutions