건강지향성 식품 개발 (육가공, 연구고찰)
- 최초 등록일
- 2007.11.29
- 최종 저작일
- 2007.11
- 15페이지/
MS 파워포인트
- 가격 3,000원
![할인쿠폰받기](/images/v4/document/ico_det_coupon.gif)
소개글
최근 소비자의 식품에 대한 요구를 반영한 건강지향의 육가공제품 개발에 관한 연구 고찰내용
목차
1. Meat and Meat Products
2. Top 10 Functional Food Trends
3. Healthier Meat Products (review)
4. Low-fat/salt Meat Products
A. Research 1] Meat Batter (Model Study)
B. Research 2] Low-fat (<1%) Bologna Sausage
C. Research 3] Low-fat sodium-reduced sausages
D. Summary & Conclusions
E. Perspectives
본문내용
Meat and Meat Products
Fat and salt ingredients have many functions
To make a stable emulsion system
Texture, functionality, sensory, flavor, etc.
Excessive intake of fat and salt in a diet
Coronary disease: heart disease, high blood pressure, etc.
Changing Life Style: “Well-being” Trend
A specific requirements produced to four essential elements: health, taste, safety & convenience (Sloan, 2006)
New approach begin to change the formulation and product development trend
참고 자료
Journal of Food Technology
Journal of Food Science
Meat Science