RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      KCI등재 SCIE SCOPUS

      토마토가 함유된 저지방 유화형 소시지의 냉장 저장 중 품질 특성

      한글로보기

      https://www.riss.kr/link?id=A105444333

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      참고문헌 (Reference)

      1 "뽕잎을 이용한 식품개발 현황과 전망." 10 : 43-67, 1999

      2 "an unusual type of lipid antioxidant. Science 224" 569-573, 1984

      3 "The effects of emulsion-type sausages containing mulberry leat and persimmon leaf power on lipid oxidation, nitrite, VBN and fatty acid composition." 23 : 1-8, 2003

      4 "The effect of fructooligosaccharides on the sensory characteristics of cooked sausages." 68 : 87-96, 2004

      5 "The antioxidant and nitrite scavenging ability of waste resource (crab shell, sesame meal, Korean tangrin peal) extracts" 30 : 589-593, 2001

      6 "SAS/STAT Software for PC. Release 6.11" SAS Institute, 1999

      7 "Quality characteristics of pork patties prepared with mugwort, pine needle and fatsia leaf extracts" 10 : 326-332, 2000

      8 "Quality characteristics of emulsion-type sausage containing pine needle, perilla leaves and green tea powder." 47 : 667-678, 2005

      9 "Prospects for new natural food colorants." 7 : 298-302, 1996

      10 "Official method of analysis 15th ed." Association of Official Analytical Chemists. 1995

      1 "뽕잎을 이용한 식품개발 현황과 전망." 10 : 43-67, 1999

      2 "an unusual type of lipid antioxidant. Science 224" 569-573, 1984

      3 "The effects of emulsion-type sausages containing mulberry leat and persimmon leaf power on lipid oxidation, nitrite, VBN and fatty acid composition." 23 : 1-8, 2003

      4 "The effect of fructooligosaccharides on the sensory characteristics of cooked sausages." 68 : 87-96, 2004

      5 "The antioxidant and nitrite scavenging ability of waste resource (crab shell, sesame meal, Korean tangrin peal) extracts" 30 : 589-593, 2001

      6 "SAS/STAT Software for PC. Release 6.11" SAS Institute, 1999

      7 "Quality characteristics of pork patties prepared with mugwort, pine needle and fatsia leaf extracts" 10 : 326-332, 2000

      8 "Quality characteristics of emulsion-type sausage containing pine needle, perilla leaves and green tea powder." 47 : 667-678, 2005

      9 "Prospects for new natural food colorants." 7 : 298-302, 1996

      10 "Official method of analysis 15th ed." Association of Official Analytical Chemists. 1995

      11 "Nitrogen compounds as potential biochemical markers of pork meat quality." 69 : 371-377, 2000

      12 "Nitrite contents and storage properties of sausage added with green tea powder." 23 : 299-308, 2003

      13 "Microsomal lipid peroxidation. Methods Enzymol. 52" 302-308, 1978

      14 "Lycopene red as a food colorant and antioxidant." 11 : 7-, 2003

      15 "Lycopene modes of action to promote prostate health." 430 : 127-134, 2004

      16 "Lycopene is more bioavailable from tomato paste than from fresh tomatoes." 66 : 116-122, 1997

      17 "Lycopene in tomatoes Chemical and physical properties affected by food processing." 40 : 1-42, 2000

      18 "Lycopene from tomato products added minced meat Effect on storage quality and colour." 38 : 925-929, 2005

      19 "Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch. Biochem. Soc. Trans. 24" 1023-1027, 1989

      20 "List of permitted food colours. Off. Eur. Comm. No. L 237" 17-, 1994

      21 "Interaction of peroxynitrite with carotenoids and tocopherols within low density lipoprotein." 423 : 297-301, 1998

      22 "Fatty acid composition and quality characteristics of low-fat cooked sausage made with beef and chicken meat, tomato juice and sunflower oil." 62 : 253-258, 2002

      23 "Effects of tomatoes and lycopene on prostate cancer prevention and treatment." 33 : 455-462, 2004

      24 "Effects of ginseng powder additives on quality characteristics of press ham." 25 : 277-284, 2005b

      25 "Effects of addition of perillar leaf powder and carcass grade on the quality and palatability of pork sausage." 32 : 350-355, 2003

      26 "Effects of addition of citron peel powder on the quality characteristics of emulsion-type sausages." 46 : 849-858, 2004

      27 "Effects of addition of citron peel powder on the proximate composition C content and fatty acid composition of emulsion-type sausage." 47 : 99-106, 2005a

      28 "Effect of natural colorant and nitrites on colour attributes of frankfurters." 52 : 265-, 1999

      29 "Effect of erythorvic acid on cooked colour in ground beef." 57 : 31-34, 2001

      30 "Effect of aging period cooking time and temperature on the textural and sensory characteristics of boiled pork loin." 30 : 471-476, 2001

      31 "Developments of functional sausage using plant extracts from pine needle and green tea." 22 : 20-29, 2002

      32 "Characterization of low fat high dietary fiber frankfurters." 52 : 247-256, 1999

      33 "Assessment of sodium lactate addition to fresh pork sausage. J. Food Sci. 56" 220-227, 1991

      34 "A study on the classification of health food circulated in the market- survey on mass media and internet." 10 : 58-64, 2004

      35 "A food-based formulation provides lycopene with the same bioavailability to humans as that from tomato paste." 132 : 404-408, 2002

      더보기

      동일학술지(권/호) 다른 논문

      동일학술지 더보기

      더보기

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      인용정보 인용지수 설명보기

      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2019-02-28 학술지명변경 외국어명 : Korean Journal for Food Science of Animal Resources -> Food Science of Animal Resources KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-09-30 학술지명변경 외국어명 : 미등록 -> Korean Journal for Food Science of Animal Resources KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
      더보기

      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.65 0.33 0.58
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.53 0.52 0.745 0.11
      더보기

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼