The effect of gellan (GE), xanthan (XA), and λ-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape ‘Campbell Early’ juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested...
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https://www.riss.kr/link?id=A82752465
Kashif Ghafoor (Kyungpook National University) ; Ji Eun Jung (Kyungpook National University) ; Yong Hee Choi (Kyungpook National University)
2008
English
KCI등재,SCIE,SCOPUS
학술저널
80-84(5쪽)
8
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
The effect of gellan (GE), xanthan (XA), and λ-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape ‘Campbell Early’ juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested...
The effect of gellan (GE), xanthan (XA), and λ-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape ‘Campbell Early’ juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.
목차 (Table of Contents)
참고문헌 (Reference)
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2 Okoth MW, "The effect of homogenization, stabilizer, and amylase on cloudiness of passion fruit juice" 11 : 305-311, 2000
3 Rodríguez-Hernández AI, "Rheology-structure properties of gellan systems: Evidence of network formation at low gellan concentrations" 17 : 621-628, 2003
4 Zhan XB, "Production, Properties, and Application of Food Hydrocolloids (in Chinese). China Light Industry Press" China Light Industry Press 8-9, 2003
5 Matcheix JJ, "Phenolic compounds and polyphenoloxidase in relation to browning in grape and wines" 30 : 441-486, 1991
6 Olalla M, "Optimized determination of calcium in grape juice, wines, and other alcoholic beverages by atomic absorption spectrometry" 85 : 960-966, 2002
7 Teresa GC, "Olga MB. Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice" 18 : 473-479, 2005
8 Chandrasekaran R, "Molecular architectures and functional properties of gellan gum and related polysaccharides" 6 : 143-148, 1995
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학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2010-11-23 | 학회명변경 | 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 0.75 | 0.17 | 0.56 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
0.49 | 0.43 | 0.364 | 0.06 |