오디 초콜릿의 제조 최적화 및 항산화 활성

@article{2011,
  title={오디 초콜릿의 제조 최적화 및 항산화 활성},
  author={박소연 and 주나미},
  journal={Korean Journal of Food Science and Technology},
  year={2011},
  volume={43},
  pages={303-314}
}
  • 박소연, 주나미
  • Published 30 June 2011
  • Materials Science
  • Korean Journal of Food Science and Technology
The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were… 
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8 Citations

8 Citations

Citation Type

Citation Type

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The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed…
Processing Optimization of Chocolate with Fermented and Aged Garlic Extract
TLDR
It was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream, and the optimal sensory composite recipe was determined.
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Resveratrol is naturally occurring phytoalexin compounds produced by grape berries, peanuts, and their products in response to stress such as fungal infection, heavy metal ions or UV irradiation. The…
Resveratrol Content and Nutritional Components in Peanut Sprouts
To assess the potential of peanut sprouts as a functional food material, the germination rate, resveratrol content, and nutritional components of sprouts were analyzed. Of all samples tested,…
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