지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 601 - 601 (1page)
이용수
초록· 키워드
오류제보하기
Chicken breast meat contains 74% of moisture, 1.2% of fat, and 23% of protein. Therefore, it is widely used as a protein supplement because of its high protein composition. In this study, firstly we aimed improvement the yields of hydrolyzed chicken breast protein obtained by enzyme treatment. When endo-type enzymes and exo-type enzymes were treated together, they improved the yields of hydrolysis, subsequently solubility was increased. Next, ABTS radical scavenging and superoxide dismutase-like activity were used to measure the antioxidant ca ... 전체 초록 보기
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Protein Quality Evaluation of Enzymatic Hydrolyzed Chicken Breast Protein
한국식품영양과학회 학술대회발표집
2021 .10
-
Effect of chicken breast protein supplementation on sarcopenia in aging mice
한국식품영양과학회 학술대회발표집
2022 .10
-
Evaluate the Activity of Anserine in Chicken Breast
한국식품영양과학회 학술대회발표집
2021 .10
-
Comparison of Techno-Functional and Nutritional Properties of Two Chicken Breast Protein Isolates
한국식품영양과학회 학술대회발표집
2020 .10
-
Optimization of Enzymatic Hydrolysis of Chicken Breast Using Response Surface Methodology
한국식품영양과학회 학술대회발표집
2024 .10
-
On the Quality Characteristics of the Commercial Smoked Chicken Breast Meat
한국식품영양과학회 학술대회발표집
2018 .10
-
Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat
한국축산식품학회지
2016 .01
-
Effect of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk)
Korean Journal of Agricultural Science
2019 .09
-
Texture and protein functionality of frozen-thawed chicken breast fillets enhanced with different phosphate alternatives
한국가금학회 정기총회 및 학술발표회
2021 .11
-
Optimization of dry-aging conditions for chicken meat using the electric field supercooling system
한국축산학회지
2024 .05
-
쌀가루의 물리화학적 특성에 대한 가수분해 농축잠두단백과 병아리콩가루의 영향
산업식품공학
2024 .08
-
A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods
한국축산식품학회지
2017 .01
-
Effects of Grapefruit Seed Extract on the Quality Characteristics of Chicken Breast Meat
한국식품영양과학회 학술대회발표집
2015 .08
-
쌀단백질의 가치와 이용방법
식품과학과 산업
2019 .03
-
Texture Softening of Beef and Chicken by Enzyme Injection Process
한국축산식품학회지
2015 .01
-
Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen
한국축산식품학회지
2015 .01
-
Authentication and multi-elemental analysis of chicken breast meat from conventional and animal welfare farms by ICP-OES and ICP-MS
한국식품영양과학회 학술대회발표집
2021 .10
-
Development of chicken stock improved protein content and antioxidant activity
한국식품영양과학회 학술대회발표집
2021 .10
-
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds
Food science of animal resources
2019 .01
-
Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens
한국축산식품학회지
2017 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0