• 한국식품조리과학회지
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• 제3권1호
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• pp.54-63
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• 1987

The amino acids ana fatty acids of cowpea were determined and physicochemical properties of cowpea starch and rheological properties of cowpea starch gel were investigated. The results were as following: The proteins of cowpea were particularly rich in glutamic acid (20.02%) and aspartic acid (12.21%) and contained considerable amount of leucine (8.99%), lysine (7.20%) and tryptophan (1.81%), whereas were poor in sulpho-containing amino acids. The lipids of cowpea were mainly composed of 31,43% linoleic acid, 28.34% linolenic acid, 22.9% palmitic acid and 7.63% oleic acid and the small amount of myristic, arachidonic and behenic acid was contained. The ratio of the saturated to the unsaturated in cowpea oil was 32~33/67~68. Cowpea starch gel showed lower values for hardness and brittleness than mung been starch gel, whereas a higher value for cohesiveness than mung bean starch gel, Cowpea starch gel showed lower values for $E_H$, $E_V$ than mung bean starch gel, whereas higher values for $n_V$, $n_N$ than mung bean starch gel. Cowpea starch gel had a lower value for elasticity than mung bean starch gel and had a higher value for viscosity than mung bean starch gel.

• 접착 및 계면
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• 제9권4호
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• pp.24-29
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• 2008

두 종류의 천연섬유, 즉 면섬유와 목분을 이용하여 폴리프로필렌 - 천연섬유 복합재료를 제조하고 혼합가공시 유변학적 특성과 열적특성을 고찰하였다. PP/천연섬유 복합재료에서 천연섬유의 함량이 증가함에 따라 토오크 값이 상승하였고, 면섬유의 경우 낮은 체적 밀도로 인해 목분 복합재료보다 높은 토오크값을 나타내었다. PP의 MI에 따라서는 낮은 MI의 PP/천연섬유 복합재료에서 더 높은 토오크값이 관찰되었다. X-선 회절분석과 시차주사열분석을 통해 천연섬유의 함량이 증가될수록 PP/천연섬유 복합재료의 결정화온도는 상승하나 결정화도는 감소함이 확인되었다.

• 한국축산식품학회지
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• 제42권3호
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• pp.486-503
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• 2022

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G' and G'' values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

• 한국고분자학회지:고분자과학과기술
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• 제24권2호
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• pp.183-190
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• 2013

• Journal of Dairy Science and Biotechnology
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• 제36권3호
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• pp.186-186
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• 2018

• 한국고분자학회지:고분자과학과기술
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• 제8권5호
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• pp.573-578
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• 1997

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 1986년도 학술발표초록집
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• pp.31-31
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• 1986

• 한국유변학회:학술대회논문집
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• 한국유변학회 2000년도 춘계 학술발표회 논문집
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• pp.92-95
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• 2000

• 한국유변학회:학술대회논문집
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• 한국유변학회 2002년도 추계학술발표회 논문집
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• pp.159-162
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• 2002

No Abstract, See Full Text

• 한국유변학회:학술대회논문집
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• 한국유변학회 2001년도 Australian-Korean Rheology Conference 2001
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• pp.163.2-163
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• 2001