GLORIA

GEOMAR Library Ocean Research Information Access

X

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • The Korean Society of Food Preservation  (8)
  • 1
    Online Resource
    Online Resource
    Effect of ethanol leaching conditions on the properties of liqueur prepared from Citrus junos fruit peels
    The Korean Society of Food Preservation ; 2019
    In:  Korean Journal of Food Preservation Vol. 26, No. 2 ( 2019-04-30), p. 194-200
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 26, No. 2 ( 2019-04-30), p. 194-200
    Abstract: This study was conducted to prepare liqueur using Citrus junos fruit peels. Effects of ethanol concentration (EC) and mixing ratio (MR) of leaching solvents with fruit peels on the quality characteristics of the liqueur were investigated. Sliced peels separated from C. junos with an MR of 25% were placed in glass jars and mixed with leaching solvents with ECs of 10%, 20%, 30%, 40%, or 50%. Additionally, sliced peels with MRs of 5%, 15%, 25%, 35%, or 45% were placed in glass jars, mixed with a leaching solvent with an EC of 30%, and then leached for 30 days at 20℃. As the EC increased, the soluble solid and vitamin C contents of the liqueur decreased slightly, while the phenolic compound content increased. The soluble solid content, titratable acidity, phenolic compound content, vitamin C content, antioxidant activity, and color properties (-a* value, b* value) increased linearly with increasing MR. From these results, it was confirmed that C. junos fruit peels could be used to produce liqueur. It was concluded that an MR of 45% or more was suitable for liqueur production.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 유자 과피의 담금 조건이 침출주의 품질특성에 미치는 영향
    URL: Article
    DOI: 10.11002/kjfp.2019.26.2.194
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2019
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 2
    Online Resource
    Online Resource
    Effects of young persimmon fruit powder on rice cookie quality
    The Korean Society of Food Preservation ; 2017
    In:  Korean Journal of Food Preservation Vol. 24, No. 8 ( 2017-12), p. 1060-1066
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 24, No. 8 ( 2017-12), p. 1060-1066
    Abstract: This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica ‘Ilpum’) flours, persimmon (Diospyros kaki Thunb. ‘Cheongdobansi’) powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at 170-180°C for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values (L* and a*) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향
    URL: Article
    DOI: 10.11002/kjfp.2017.24.8.1060
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2017
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 3
    Online Resource
    Online Resource
    Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods
    The Korean Society of Food Preservation ; 2017
    In:  Korean Journal of Food Preservation Vol. 24, No. 8 ( 2017-12), p. 1088-1093
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 24, No. 8 ( 2017-12), p. 1088-1093
    Abstract: This study was conducted to investigate the effects of drying methods for Citrus junos peels on quality characteristics of the hot-water leachate from teabags containing those peels. Fresh peels were hot-air (50°C), cold-air (30°C), or freeze-dried (-45°C), powdered to a size of 40 mesh, packaged with a paper sachet, and then the packaged teabags were leached for 10 min with hot-water (70°C). L*value (lightness) and -a* value (greenness) of the peel powder were the highest in the freeze-dried samples. Soluble solids and titratable acidity of the teabag leachate were in the following order; cold-air, freeze, and hot-air dried samples. Among free sugar contents in all samples, fructose content was the highest, followed by glucose and sucrose. Fructose and glucose contents were not affected by drying methods. There was no significant difference in the flavonoid content among the peels dried using three drying methods. DPPH radical-scavenging activity of the leachate was the highest in the cold-air dried sample. These results suggest that cold-air drying would be an effective method to enhance the quality of hot-water leachate of teabags prepared from C. junos peels.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 건조방법을 달리한 유자껍질 티백차의 품질특성 비교
    URL: Article
    DOI: 10.11002/kjfp.2017.24.8.1088
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2017
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 4
    Online Resource
    Online Resource
    Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
    The Korean Society of Food Preservation ; 2020
    In:  Korean Journal of Food Preservation Vol. 27, No. 1 ( 2020-02), p. 1-6
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 27, No. 1 ( 2020-02), p. 1-6
    Abstract: In this study, we assessed the effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peels. Sliced peels were frozen for 7 days at −20°C or −70°C, mixed with sucrose and then stored for 40 days at 15°C. Syrups were prepared from these mixtures after osmotic treatment. Non-frozen fruits were used as control. The initial freezing point of C. junos peels was −4°C. Nominal freezing times were 42 and 13 min for −20°C and −70°C, respectively. The osmotically extracted syrup from the frozen peels was reddish brown while that of the untreated peels was yellow. The titratable acidity of the pretreated syrups was significantly higher than that of the untreated syrup, but clarity, vitamin C content, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were considerably lower. The pretreated syrups showed no notable difference in color, titratable acidity, clarity, and DPPH activity. Furthermore, contents of soluble solids, phenolic compounds, and flavonoids were unaffected. These results suggest that freezing before osmotic extraction affects the quality, producing syrups with higher acidity, reddish brown color, and lower antioxidant activity.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
    URL: Article
    DOI: 10.11002/kjfp.2020.27.1.1
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2020
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 5
    Online Resource
    Online Resource
    Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
    The Korean Society of Food Preservation ; 2017
    In:  Korean Journal of Food Preservation Vol. 24, No. 1 ( 2017-2), p. 68-73
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 24, No. 1 ( 2017-2), p. 68-73
    Abstract: The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activity. Different types and reaction conditions of pectinase were also investigated in order to improve extraction yield of Aronia juice. The optimal conditions of enzyme treatment were 0.1% of concentration (w/w) at 50°C for 120 min. Among enzymes used in this study, extraction yield with Rapidase Press L treatment from Aronia juice was the highest and resulted in a significant increase in juice from 51.0 to 69.1%. Rapidase C80 MAX showed 68.83% extraction yield while Plantase TCL showed 66.70% extraction yield. Reducing sugar and soluble solid contents increased after enzyme treatment. Total acids also slightly increased after enzyme reaction. No significant difference was observed in pH regardless of pectin enzyme treatment. However, enzyme treatment resulted in an increase in total phenolic compounds, total anthocyanin, and DPPH radical scavenging in Aronia juice compared to the juice prepared juice.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
    URL: Article
    DOI: 10.11002/kjfp.2017.24.1.68
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2017
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 6
    Online Resource
    Online Resource
    Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches
    The Korean Society of Food Preservation ; 2021
    In:  Korean Journal of Food Preservation Vol. 28, No. 4 ( 2021-07), p. 501-509
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 28, No. 4 ( 2021-07), p. 501-509
    Abstract: Apple thinning is performed to enhance the mature fruit size and quality; however, most thinned young fruits, which contain a high starch content compared to that in mature fruits, are discarded. To increase the utilization of thinned apples, it is necessary to analyze the various characteristics of the starch isolated from these fruits. We investigated the chemical, morphological, pasting, digestive, and syneresis properties of the starch from young ‘Fuji’ apples thinned 60 days after full bloom, and compared them with those of corn and potato starches (controls). The apparent amylose content was higher in apple starch (33.6%) than in corn starch (29.8%), and the phosphorous contents of apple and potato starches were 13.0 and 49.2 mg/100 g, respectively. Apple starch granules were mostly spherical, hemispherical, and split in shape and had a C-type X-ray pattern. These granules were smaller than those of corn and potato starches. The swelling power followed the order of potato 〉 apple 〉 corn starch, with pasting temperatures of 65.8, 70.2, and 77.1°C, respectively. Potato starch had the highest peak viscosity, while apple starch had the highest hold and final viscosities and in vitro digestibility. Apple starch had lower syneresis than the other two starches. These findings show that young ‘Fuji’ apple starch displays unique properties that could be useful for industrial applications.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    URL: Article
    DOI: 10.11002/kjfp.2021.28.4.501
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2021
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 7
    Online Resource
    Online Resource
    Effect of water soaking pretreatment on the quality of glutinous rice cookies
    The Korean Society of Food Preservation ; 2019
    In:  Korean Journal of Food Preservation Vol. 26, No. 4 ( 2019-07-31), p. 399-404
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 26, No. 4 ( 2019-07-31), p. 399-404
    Abstract: In this study, we aimed to improve the quality of rice cookies by investigating the preparation of the principal ingredient, glutinous rice (Oryza sativa var. glutinosa ‘Dongjin’). The effects of pre-milling water soaking on the quality characteristics of the rice flour and resultant rice cookies were investigated; in particular, the characteristics of cookies made from water-soaked and untreated rice flours were compared. Rice flour, sugar, butter, salt, egg, and baking powder were mixed together to from a dough, which was then cut (thickness 3 mm and diameter 35 mm), baked for 9 min at 170-180℃, cooled, and packaged in plastic bags. In glutinous rice cookies prepared from water-soaked rice flour, the moisture content, water activity, and hue and red-green (h° and -a*) color values were significantly higher but the yield, spread ratio, bulk density, hardness, lightness, yellow-blue and chroma (L*, b* and C*) color values, phenolic compound contents, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity were significantly lower than those prepared from untreated rice flour. These results suggest that the treatment of glutinous rice grain by water soaking before milling affects the quality properties of the resultant cookies, and the pretreatment of glutinous rice results in cookies with a darker color, softer texture, and lower antioxidant ability.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    URL: Article
    DOI: 10.11002/kjfp.2019.26.4.399
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2019
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
  • 8
    Online Resource
    Online Resource
    Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
    The Korean Society of Food Preservation ; 2022
    In:  Korean Journal of Food Preservation Vol. 29, No. 2 ( 2022-04), p. 233-240
    Details
    In: Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 29, No. 2 ( 2022-04), p. 233-240
    Abstract: The present study investigated the effect of addition of apple polyphenols on the color values, pH, hardness, in vitro digestibility, and syneresis of corn starch gels. Corn starch gels supplemented with various amounts of polyphenols (0%, 0.03%, 0.06%, 0.13%, 0.27%, 0.53%, and 1.06%) isolated from young fuji apple fruits were prepared, and their quality properties were determined. The L* and h° values of corn starch gels decreased but the a* and b* values increased with the increasing amount of apple polyphenols. Further, the pH of corn starch gels decreased with the increasing amount of apple polyphenols. The amount of apple polyphenols added did not affect the initial hardness of corn starch gels; however, concentrations of apple polyphenols exceeding 0.27% delayed the hardening of stored starch gels. Finally, the addition of apple polyphenols up to 0.27% decreased in vitro α-amylase digestibility but increased the syneresis of corn starch gels during the freeze–thaw process. Overall, the addition of apple polyphenols affected the quality parameters of corn starch gels. These findings can serve as a reference for apple polyphenol application and starch processing.
    Type of Medium: Online Resource
    ISSN: 1738-7248 , 2287-7428
    Uniform Title: 사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향
    URL: Article
    DOI: 10.11002/kjfp.2022.29.2.233
    Language: English
    Publisher: The Korean Society of Food Preservation
    Publication Date: 2022
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...