콜라겐을 첨가한 양갱의 항산화 활성과 품질특성
기관명 | NDSL |
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저널명 | 한국식품영양학회지 = The Korean journal of food and nutrition |
ISSN | 1225-4339, |
ISBN |
저자(한글) | |
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저자(영문) | |
소속기관 | |
소속기관(영문) | |
출판인 | |
간행물 번호 | |
발행연도 | 2015-01-01 |
초록 | This experiment was carried out to find the quality characteristics of yanggaeng added antioxidant rich collagen powder in the color, sugar contents, texture, radical scavenging activity and electronic nose detected flavor. L value and a value kept decreased as the more collagen powder was added in the yanggaeng while b value was increased significantly at the same time. Sugar contents was increased significantly from $43^{ circ}$ Brix in the control to 48% in the 10% treatment (p |
원문URL | http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201525947432304 |
첨부파일 |
과학기술표준분류 | |
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ICT 기술분류 | |
DDC 분류 | |
주제어 (키워드) | yanggaeng,collagen powder,antioxidant activity,electronic nose |