Korean Journal of Food Preservation (한국식품저장유통학회지)
- Volume 14 Issue 5
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- Pages.451-456
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- 2007
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- 1738-7248(pISSN)
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- 2287-7428(eISSN)
Effect of Process Variables and Packaging on Vitamin C Content of Extruded Cornstarch Matrix
압출성형 옥수수 전분 매트릭스 내부의 비타민 C 함량에 미치는 압출성형 공정변수와 포장방법의 영향
- Han, Jae-Yoon (Department of Food Science and Technology, Kongju National University) ;
-
Kim, Mi-Hwan
(Department of Food Science and Technology, Kongju National University) ;
- Park, Jong-Hwan (Department of Food Science and Technology, Kongju National University) ;
- Kim, Seok-Joong (Department of Food Science and Technology, Kongju National University) ;
- Park, Hee-Yong (Department of Food Science and Technology, Kongju National University) ;
- Koksel, Hamit (Department of Food Engineering, Hacettepe University) ;
-
Ryu, Gi-Hyung
(Department of Food Science and Technology, Kongju National University)
- 한재윤 (공주대학교 식품공학과) ;
-
김미환
(공주대학교 식품공학과) ;
- 박종환 (공주대학교 식품공학과) ;
- 김석중 (공주대학교 식품공학과) ;
- 박희용 (공주대학교 식품공학과) ;
- ;
-
류기형
(공주대학교 식품공학과)
- Published : 2007.10.28
Abstract
The vitamin C content in extruded comstarch matrix was shown to depend on extrusion process variables (barrel temperature and water content), the packaging method, and the storage period. In addition, loss rates of vitamin C under different processing conditions were calculated. Extrusion process variable were barrel temperature (
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