• 베이커리
• /
• no.7 s.396
• /
• pp.102-105
• /
• 2001

• 베이커리
• /
• no.2 s.367
• /
• pp.100-103
• /
• 1999

• 베이커리
• /
• no.6 s.371
• /
• pp.102-105
• /
• 1999

• 프린팅코리아
• /
• s.28
• /
• pp.170-171
• /
• 2004

지난 9월1일 아그파코리아의 사장으로 새로 부임한 피터 바이타르트(3p, Peter, Buytaert)신임 사장은 지난 9월3일 취임식을 갖고 본격적인 업무에 들어갔다. 본지에서는 피터 바이타르트 신임 사장의 부임 소감과 앞으로의 업무 방향에 대해 들어보았다.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.677-685
• /
• 2016

Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.

• 베이커리
• /
• no.9 s.398
• /
• pp.88-90
• /
• 2001

• 베이커리
• /
• no.5 s.370
• /
• pp.98-101
• /
• 1999

• 베이커리
• /
• no.6 s.371
• /
• pp.67-75
• /
• 1999

• 베이커리
• /
• no.8 s.361
• /
• pp.86-87
• /
• 1998

• 베이커리
• /
• no.12 s.449
• /
• pp.168-169
• /
• 2005