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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 457 - 457 (1page)
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이 논문의 연구 히스토리 (3)
2021
Prevention of pack burst spoilage in gochujang (fermented hot pepper paste) products by direct heat treatment
S
,
inivasan Ramalingam
,
Ah-Ryeong Joe
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
High-pressure processing treatment for the control of pack burst spoilage in traditional cottage industries gochujang products
S
,
inivasan Ramalingam
,
Ah-Ryeong Joe
외 6명
한국식품영양과학회 학술대회발표집
2021.10
학술대회자료
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초록· 키워드
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A frequent pack burst spoilage is occurring in gochujang (fermented hot pepper paste) products during the transportation and storage period, resulting in economic loss. Thus, the present investigation aimed to develop a heat processing-based method to prevent pack burst spoilage of gochujang products. The direct heat (75℃, 3 min) treatment significantly reduced (80%, p<0.05) the pack burst spoilage of gochujang products. The color values and moisture content of gochujang products were reduced, whereas pH and amino nitrogen content increas ... 전체 초록 보기
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Isolation of Genes and Microorganism Related with Volume-Expanding from Gochujang
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명란 마늘 고추장의 제조 및 품질 특성
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Effect of the quality of gochujang on purchasing and recommendation intentions
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Effect of Beneficial Bacteria and Hazardous Substances on the Functionality of Traditional Gochujang
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The Effect of Natural Ingredients on the Microbial Population of Cottage Gochujang
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Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect
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