- Abstract
- 서론
- 재료 및 방법
- 결과 및 고찰
- 요약
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https://www.riss.kr/link?id=A60062422
2006
Korean
594
SCOPUS,KCI등재
학술저널
635-641(7쪽)
10
0
상세조회0
다운로드참고문헌 (Reference)
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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
발아현미의 섭취에 의한 흰쥐의 비만 억제 및 콜레스테롤 저하 효과
전통 누룩으로부터 분리된 Saccharomyces cerevisiae HA3을 이용한 하향주의 제조 및 특성
일시 수확형 고추의 숙성도와 재배 요인에 따른 화학적 특성
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 | 1.03 | 1.03 | 1.1 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.11 | 1.08 | 2.013 | 0.18 |