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        검색결과 6

        1.
        2009.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10, 20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heattreated for 48 hrs at 180℃ . The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to 3.15~4.30 mg/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.
        4,000원
        2.
        2009.03 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This experiment was conducted to investigate the effect of wa-song (Orostachys japonicus A. Berger) extracts on the oxidative stability of edible oil. Wa-song was dried from hot air (HWE) and freeze (FWE), and then they were extracted by hot water. The different levels (0.1, 0.5 and 1.0 g/100 mL) of HWE and FWE were added to soybean oil and lard. The chromaticity of edible oils was generally increased with prolonged heating time and HWE was higher than FWE. The anisidine value showed significant increase during heating for 48 hrs. After heating for 48 hrs, it was lower than control, except for HWE added sample of 0.5 and 1.0 g/100 mL, FWE added sample of 1.0 g/ 100 mL. In lard, it was lower in sample added wa-song extract than control. The acid value was not significant by added amount of wa-song. Its value in HWE added sample was lower than FWE, after heating for 48 hrs. POV was lower HWE than FWE, also. After heating for 24 hrs, TBA values in soybean oil containing HWE and FWE added sample was lower than control. In lard, its value in HWE and FWE added sample was lower than control during heating for 12~48 hrs. Therefore, those results suggested that HWE has higher antioxidant activity than FWE added sample, and then oxidative stability of HWE in edible oil was more potential for lard during its heating.
        4,000원
        5.
        1991.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was carried out to investigate the effect of the emulsion stability according to the quantity of emusifiers and the pressure of homogenizer in coffee whitener preparation. The results of this study are as follow : 1. To obtain a standard emulsifier, the ratio of mono and diglycerides (Atoms 150), sorbitan monostearate (Span 60) and polyoxylene(20) sorbitan monostearate (Tween 60) was 60 : 20 : 20 and the optimum quantity was about 0.9% for stable emulsion. 2. Characteristics as coffee whitner were markedly improved when the pressure of homogenizer was 200∼250㎏/㎠ and homogenizing times are over 4. 3. The good whitening capacity was showed when fat glouble`s average diameter was under 0.5㎛.
        4,000원
        6.
        2011.04 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        마늘의 산지별 품질특성 비교에 대한 기초자료를 확보하고자 국내의 한지형 및 난지형 마늘 주산지로부터 수집된 마늘 및 중국산 마늘의 물리적 특성, 향기성분과 항균활성을 비교 분석하였다. 마늘 구의 폭은 난지형 마늘이 50mm 이상으로 한지형 마늘에 비하여 넓었으며 평균 인편수도 난지형 마늘에서 6.38~9.31개로 더 많았다. 마늘의 표면색 중 L값은 80.73~87.40의 범위였으며, a값은 시료간의 유의적인 차이가 없었고, b값은 남해산과 무안