한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권1호
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- Pages.95-99
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- 1988
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- 0367-6293(pISSN)
온도변화에 따른 감의 물성과 세포벽다당류의 변화
Changes in Texture and Cell Wall Polysaccharides of Persimmon by Temperature Changes
- Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
- Park, Byoung-Yoon (Department of Food Science and Technology, Hyosung Women's University)
- 발행 : 1988.02.01
초록
온도변화에 따른 감의 텍스쳐변화와 고온담금효과 및 이에 따른 세포벽 다당류의 변화를 조사하였다. 감은
The changes of texture, composition of cell wall polysaccharides, polygalacturonase (PG) activity and soaking effect during preserving of persimmon at various tempoeratures were estimated for the purpose of investigating the softening characteristics of persimmon fruit. The softening of persimmon was most promoted at
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