제과제빵에 이용될 수 있는 기능성 식품의 종류와 기능.
빵식이 현대인의 식생활에 자리를 잡아가는 중에 외식업계를 비롯해서 사회 여러 곳에서는 웰빙의 바람이 불어 건강에 대한 관심이 높아지고 있다.
그러한 사회의 인식 변화에 발맞춰가기 위해서는 제빵에서도 이제는 단순히 맛을 위해서만
Let's see the process flow of cellulosic ethanol which we are interested in(Figure 1). At the upstream, biomass harvest undergoes a pretreatment and cellulose hydrolysis by enzymes and then fermented to ethanol through the points. The initial contract for each course are as follows.
[Figure 1] bioethanol process
① pretreatment of raw material
To increase the effectiveness of fibrin d
sweetpotato(자색고구마) makeolli in Gyungi province, Milk vetch root(황기) makeolli in Jechon, Chinese matrimony vine(구기자) makeolli in Jindo, Ginseng makeolli in Ganghwa, Pine nut(잣) makeolli in Gapyong and etceteras. The additions increase the nutritional effect by complementing makeolli which is a healthier drink than other alcoholic beverages. The variations in makeolli can be
potatoes, etc. Some preservation methods require foods to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.
Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallization, food i