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Korean journal for food science of animal resources = 한국축산식품학회지 v.32 no.2, 2012년, pp.174 - 183   SCIE SCOPUS 피인용횟수: 2
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Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters

Choi, Yun-Sang    (Food and Biological Resources Examination Division, Korean Intellectual Property Office   ); Kim, Hyun-Wook    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Hwang, Ko-Eun    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Song, Dong-Heon    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Park, Jae-Hyun    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Lee, Soo-Yeon    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Choi, Min-Sung    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Choi, Ji-Hun    (CJ Only One R & D Center, CJ Cheiljedang   ); Kim, Cheon-Jei    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University  );
  • 초록

    The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p


  • 주제어

    pumpkin fiber .   chicken frankfurters .   physicochemical properties .   sensory characteristics .   emulsion stability.  

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  • 이 논문을 인용한 문헌 (2)

    1. Yun, Eun A ; Jung, Eunkyung ; Joo, Nami 2013. "Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(2): 204~211     
    2. 2016. "" Korean journal for food science of animal resources = 한국축산식품학회지, 36(3): 309~318     

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