Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 32 Issue 5
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- Pages.568-572
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- 1999
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
A Study on the Properties and Utilization of Chitosan Coating 2. Changes in the Quality of Tomatoes by Chitosan Coating
게껍질에서 추출한 chitosan 필름의 이용에 관한 연구 2. Chitosan 코팅처리한 토마토의 품질변화
- KIM Hyonng-Seub (Department of Food Science and Technology, Pukyong national University) ;
- SON Byung-Yil (Sea Food & Marine Bioresources Development Center, Pukyong National University) ;
- PARK Seong-Min (Department of Food Science and Technology, Pukyong national University) ;
- LEE Keun-Tai (Department of Food Science and Technology, Pukyong national University)
- Published : 1999.09.01
Abstract
Coating with chitosan (
제조한 chitosan용액을 이용하여 토마토를 코팅처리하여 저장기간에 따른 중량, pectin함량 및 침입강도, 유리당, 유리산 및 pH등의 변화를 조사한 결과는 다음과 같다.