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

      SCOPUS KCI등재

      냉풍건조공정을 이용한 마른오징어의 품질특성

      한글로보기

      https://www.riss.kr/link?id=A60062422

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      목차 (Table of Contents)

      • Abstract
      • 서론
      • 재료 및 방법
      • 결과 및 고찰
      • 요약
      • Abstract
      • 서론
      • 재료 및 방법
      • 결과 및 고찰
      • 요약
      • 문헌
      더보기

      참고문헌 (Reference)

      1 "Younathan MJ. Distillation method forthe quantitative determination of malonaldehyde in rancid. J. Am.Oil Chem. Soc. 58" 44-48, 1960

      2 "Taguchi T. Influence ofwater activity and maillard reaction on the polymerization ofmyosin heavy chain in freeze-dried squid meat. Fish Sci. 60" 607-611, 1994

      3 "Stansby ME. Fatty acid composition of Fish Fishoils in nutrition. Stansby ME" 1990

      4 "Shin JI. Bacteriological studies onmarket sea foods. 1. sanitary indicative bacteria in sundried seafoods" 87-91, 1973

      5 "Quality Characteristics of driedsquid (Todarodes Pacificus) by warm air drying" 12 : 417-423, 2005

      6 "Pauline EM. Comparison of beta-carotene content ofdried carrots prepared by thee dehydration processes. Food Technol.19" 1597-1601, 1963

      7 "Park HG. Dehydration mechanismand water activity of filefish muscle. Korean J. Food Sci.Technol. 2" 342-349, 1982

      8 "Oxidizedcholesterol modulates age-related change in lipid metabolism inrats." 30 : 405-413, 1995

      9 "Oxidized cholesterols in driedAlaska Pollacks." 26 : 822-826, 1997

      10 "Okutani K. An antitumor substance obtained from the internalshell of squid- Isolation procedures and antitumor activity. Bull.Jap. Soc. sci. Fish. 42" 449-453, 1976

      1 "Younathan MJ. Distillation method forthe quantitative determination of malonaldehyde in rancid. J. Am.Oil Chem. Soc. 58" 44-48, 1960

      2 "Taguchi T. Influence ofwater activity and maillard reaction on the polymerization ofmyosin heavy chain in freeze-dried squid meat. Fish Sci. 60" 607-611, 1994

      3 "Stansby ME. Fatty acid composition of Fish Fishoils in nutrition. Stansby ME" 1990

      4 "Shin JI. Bacteriological studies onmarket sea foods. 1. sanitary indicative bacteria in sundried seafoods" 87-91, 1973

      5 "Quality Characteristics of driedsquid (Todarodes Pacificus) by warm air drying" 12 : 417-423, 2005

      6 "Pauline EM. Comparison of beta-carotene content ofdried carrots prepared by thee dehydration processes. Food Technol.19" 1597-1601, 1963

      7 "Park HG. Dehydration mechanismand water activity of filefish muscle. Korean J. Food Sci.Technol. 2" 342-349, 1982

      8 "Oxidizedcholesterol modulates age-related change in lipid metabolism inrats." 30 : 405-413, 1995

      9 "Oxidized cholesterols in driedAlaska Pollacks." 26 : 822-826, 1997

      10 "Okutani K. An antitumor substance obtained from the internalshell of squid- Isolation procedures and antitumor activity. Bull.Jap. Soc. sci. Fish. 42" 449-453, 1976

      11 "Matsumoto JJ. Changes in textureand proteins of squid meat cured in sake lees. Nippon shokuhinKogyo Gakkaishi 39" 418-424, 1992

      12 "Manufacturing conditions and quality of dried meat onthe snow crab." 12 : 258-264, 1999

      13 "Lee KH. Quality evaluation and shelf-life of dried squid.Bull. Korean Fish. Soc. 21" 169-176, 1988

      14 "Lee KG. Non-enzymatic browning reactionsin dried squid stored at different water activities" 97-100, 1973

      15 "Kono M. Nitrogen metabolism in favolus arcularius and changesin composition of free and protein amino acids during developmentof the mycelium and fruiting bodies. Trans. Mycol. Soc.Japan 25" 187-1981984

      16 "Kong MS. Browning behavior of taurine andproline in model and dried squid systems. J. Food Biochem. 15" 67-73, 1991

      17 "Kong MS. Browning behavior of taurine andproline in model and dried squid system. J. Food Biochem. 15" 67-77, 1991

      18 "Kim YM. The present and prospects of processed marine products.Korea Food Research Institute Bulletin 6" 3-7, 1993

      19 "Kim MH. Effects of preteatments prior to conventional dehydrationof dried prouct quality. J. Biochem. Eng. 4" 30-37, 1990

      20 "Kim HY. Influencing factors in drying andshrinking characteristics of root vegetables. Korean J. Food Sci.Technol. 21" 203-211, 1989

      21 "Karel M. Storage at Chilling Temperatures. pp. 237-273. In Physical principles of food preservation. Lund DB" . MarcelDekker Inc. 2003

      22 "Ishida M. Study for artificial drying of squid. Bull.Fac. Fish. Hokkaido Univ. 4" 337-343, 1954

      23 "Hur JW. Studies on the drying methods of sea foods. 1. Fixedbed drying of squid. Bull. Korean Fish Soc. 15" 107-110, 1982

      24 "Dehydrofreezing red tart cherries." 20 : 1345-1351, 1996

      25 "Color changes of dried squid differs in packagingfilms during storage." 31 : 1289-1294, 1999

      26 "Christie WW. An introduction to lipids and their chromatographicanalysis. pp. 3-59. In" . PergamonPress. New York 1982

      27 "Change of taurinecontent in squid meat during squid processing and taurine contentin the squid processing waste water." 33 : 51-54, 2000

      28 "Biochemical changes in muscle proteinof squid sikhae during fermentation-Effects of temperatureand moisture content." 28 : 292-297, 1996

      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
      2010-11-23 학회명변경 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2004-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2001-07-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
      더보기

      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 1.03 1.03 1.1
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      1.11 1.08 2.013 0.18
      더보기

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼