韓国語辞典での바닐린の定義
バニリン フルーツバニラ豆から抽出した、バニラの香りが私の芳香族アルデヒドの一つ無色の細かい粉である。＆nbsp;昇華性があり、＆nbsp;有機溶媒には、よく溶け、＆nbsp;食べ物の甘さを＆nbsp;加えてくれるバニラの香りの原料として、 チョコレート、アイスクリーム、キャンディなどの香料として広く使われる。 바닐린
과일 바닐라콩에서 추출한, 바닐라향이 나는 방향족 알데하이드의 하나로 무색의 고운 가루이다. 승화성이 있고 유기용매에는 잘 녹으며, 음식의 단맛을 더해 주는 바닐라 향의 원료로서, 초콜릿, 아이스크림, 캔디 등의 향료로 널리 쓰인다.
韓国語辞典で«바닐린»の
元の定義を見るをクリックします。
«바닐린»に関連する韓国語の本
以下の図書目録から
바닐린の使いかたを見つけましょう。
바닐린に関する本と韓国語文献で使われた文脈を提供するための簡単な抜粋文。
1
Flavours and Fragrances: Chemistry, Bioprocessing and ... - 294페이지
13.3 Vanillin 13.3.1 Vanillin Synthesis Eugenol obtained from clove oil is an important precursor for the preparation of vanillin (Scheme 13.10). The reaction consists of two steps. First, eugenol needs to be converted into isoeugenol, which ...
2
Plant Polyphenols: Synthesis, Properties, Significance - 266페이지
Vanillin, the most widely used aldehyde, gives a red chromophore with proanthocyanidins (A max is about 500 nm).49 Another aldehyde, 4-dimethylaminocinnamaldehyde, gives a green chromophore (A max = 640 nm), which may be useful ...
Richard W. Hemingway, Peter E. Laks, Susan J. Branham, 1992
3
Kirk-Othmer Food and Feed Technology, 2 Volume Set - 529페이지
Preparation from Waste Sulfite Liquors. The starting material for vanillin production can also be the lignin (qv) present in sulfite wastes from the cellulose industry. The concentrated mother liquors are treated with alkali at elevated temperature ...
Wiley, Lastwiley, Clavier, 2007
4
Biotechnology in Flavor Production - 96페이지
Vanillin released from parent compounds by chemical alterations may be considered a synthetic product, for example, vanillin released from lignin or eugenol. In the case of eugenol, there are two main steps in vanillin production. The first ...
Daphna Havkin-Frenkel, Faith C. Belanger, 2009
5
Chemistry of Spices - 302페이지
a more efficient producer of vanillin than MAO. Continuous production of vanillin with immobilized AO was also investigated, and industrial synthesis of vanillin through AO from A. niger was suggested as a possibility by the authors.
V. A. Parthasarathy, Bhageerathy Chempakam, T. John Zachariah, 2008
6
Handbook of Indices of Food Quality and Authenticity - 435페이지
Certain 'identification ratios', based on the analysis of vanillin, potassium, nitrogen and inorganic phosphorus have been calculated, which allow comparison of the sample with that of the authentic vanilla extracts. High ratios of vanillin: N, ...
Rekha Singhal, Pushpa R. Kulkarni, Dinanath V. Rege, 1997
7
Plant Cell and Tissue Culture for the Production of Food ... - 36페이지
(Hartman et al., 1992), chief among them is vanillin, the most abundant flavor component. Vanillin is also a nutraceutical because of its properties as an anti-oxidant and anti-microbial agent (Lopez-Malo et al., 1995; Kometani et al., 1993).
Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis, 2012
8
Code of Federal Regulations, Title 21, Food and Drugs: ... - 587페이지
6, 1993] § 169.180 Vanilla-vanillin extract. (a) Vanilla-vanillin extract conforms to the definition and standard of identity and is subject to any requirement for label statement of ingredients prescribed for vanilla extract by §169.175, except that ...
National Archives & Rec. Admin., 2009
9
Handbook of Vanilla Science and Technology - 159페이지
Table 9.10 Analysis of [methyl -13C]-Vanillin (from Krueger and Krueger 1985) Their technique involves removal of methyl carbon from the vanillin molecule prior to performing SIRA on the resulting dihydrobenzaldehyde (DHB) or CH3I.
Daphna Havkin-Frenkel, Faith C. Belanger, 2010
10
Bioactive Natural Products (Part B) - 21권 - 513페이지
Assays) Conventional Methods Specific for Proanthocyanidins (Functional Group Reaction with Aidehydes: Vanillin Assay minimum) Principle Condensation of vanillin (4-hydroxy-3-methoxybenzaldehyde) with phloroglucinolor resorcinol-type ...
用語«바닐린»を含むニュース項目
国内外の報道機関が語った内容や、次のニュース項目の文脈から
바닐린という用語がどのように使われているかを調べてみましょう。
허쉬 초콜릿, 달달한 인공적 맛 'NO'…120년만에 탈바꿈
그러나 PGPR(폴리글리세롤 폴리리시놀레이트), 바닐린 같은 인공 첨가물이 들어간다. 허쉬는 이와 관련해 연말까지 밀크 초콜릿 바에 PGPR과 바닐린 성분을 모두 ... «아시아경제, 10月 15»
커피의 모든 향미를 보듬는 '향신료의 어머니', 바닐라(Vanilla)
실제 바닐라의 특성을 결정짓는 바닐린(vanillin) 성분은 무색 결정체로서 고체에서 바로 기체로 승화한다. 따라서 바닐라의 향미를 액체로 붙잡아두려면 알코올로 ... «매일경제, 6月 15»
칵테일도 숙성, 향 기막히죠…
스티븐슨씨에 따르면 칵테일을 숙성시키는 데에는 오크통이나 유리병, 두 가지를 쓴다. "오크통을 이용하면 오크통을 구성하는 참나무에서 바닐린(vanillin) 등 다양한 ... «뉴스플러스, 5月 12»
HPLC 포스트컬럼 유도체화법을 이용한 폴리에텔계 항생제의 동시분석
Ferdous(1996)은 모넨신을 70℃에서 바닐린을 이용한 포스트컬럼 유도체화를 통하여 분석하였으며, Blazsek(2005)은 85℃에서 바닐린과 반응시켜 살리노마이신을 ... «s21, 10月 09»
