Applied Biological Chemistry
- 제29권2호
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- Pages.190-197
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- 1986
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
탈지분유(脫脂粉乳)에서 $CO_2$ 함량(含量)과 비효소적(非酵素的) 갈변색소(褐變色素)와의 상관관계(相關關係)
The Correlation of $CO_2$ Content with Non-Enzymatic Browning Color in Non-Fat Dried Milk
- Chang, Kyu-Seob (Department of food Science and Technology, Chungnam National University) ;
- Min, David B. (Department of Food Science, The Ohio State University)
- 발행 : 1986.06.30
초록
탈지분유(脫脂粉乳)에서 마이야르 반응(反應)(Maillard reaction)의 속도(速度)를 간단히, 그리고 효과적으로 측정(測定)하기 위(爲)한 지표(指標)로서 포장상위공간내(包裝上位空間內)의
In order to develop a simple and effective method for determining the rate of the Maillard reaction in non-fat dry milk, the carbon dioxide content of the headspace as an indicator were used and the amount of correlation between
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