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Quality Properties of Dacquoise According to the Replacement Ratio of Allulose 从烯酮糖的替代率看绿松石的质量特性
Food Engineering Progress Pub Date : 2023-02-28 DOI: 10.13050/foodengprog.2023.27.1.47
Hye-Won Lee, Jung-Kue Shin
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引用次数: 0
Study of Physicochemical Properties and Antioxidant/Antimicrobial Activity of Makgeolli with Prunus mume Extract 梅李提取物米酒理化性质及抗氧化/抗菌活性研究
Food Engineering Progress Pub Date : 2023-02-28 DOI: 10.13050/foodengprog.2023.27.1.31
S. Park, Chae Eun Yun, M. Kim, J. Son, J. Shim
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引用次数: 0
Antioxidant and Anti-Inflammatory Effect of Ecklonia cava Extract Using Jeju Lava Seawater 济州岛熔岩海水提取物的抗氧化和抗炎作用
Food Engineering Progress Pub Date : 2023-02-28 DOI: 10.13050/foodengprog.2023.27.1.1
Yeon-Ji Lee, Areumi Park, Nalae Kang, D. Kang, S. Heo
{"title":"Antioxidant and Anti-Inflammatory Effect of Ecklonia cava Extract Using Jeju Lava Seawater","authors":"Yeon-Ji Lee, Areumi Park, Nalae Kang, D. Kang, S. Heo","doi":"10.13050/foodengprog.2023.27.1.1","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.1.1","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43222791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant and Anti-Inflammatory Effects of Heat-Killed Lactic Acid Bacteria Isolated from Kimchi by Heat Treatment Condition 热处理条件下泡菜中高温杀菌乳酸菌的抗氧化和抗炎作用
Food Engineering Progress Pub Date : 2022-11-30 DOI: 10.13050/foodengprog.2022.26.4.284
Eun-Su Lee, Cheong-Bin You, Min-Kyeong Lee, Un-Sik Hwang, H. Park
{"title":"Antioxidant and Anti-Inflammatory Effects of Heat-Killed Lactic Acid Bacteria Isolated from Kimchi by Heat Treatment Condition","authors":"Eun-Su Lee, Cheong-Bin You, Min-Kyeong Lee, Un-Sik Hwang, H. Park","doi":"10.13050/foodengprog.2022.26.4.284","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.4.284","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42907037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality and Aroma Characteristics of ‘Fuji’ Apples According to Storage Method 不同贮藏方法对富士苹果品质及香气的影响
Food Engineering Progress Pub Date : 2022-11-30 DOI: 10.13050/foodengprog.2022.26.4.303
C. Park, D. Choi, Yong Hoon Kim, Jin Se Kim, Seung Heui Kim, Y. Kwack, Ju-Hee Song
{"title":"Quality and Aroma Characteristics of ‘Fuji’ Apples According to Storage Method","authors":"C. Park, D. Choi, Yong Hoon Kim, Jin Se Kim, Seung Heui Kim, Y. Kwack, Ju-Hee Song","doi":"10.13050/foodengprog.2022.26.4.303","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.4.303","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47932680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in Chemical Components and Antioxidant Activities of Naked Oat According to Germination Temperature and Time 裸燕麦化学成分及抗氧化活性随萌发温度和时间的变化
Food Engineering Progress Pub Date : 2022-11-30 DOI: 10.13050/foodengprog.2022.26.4.277
Suk Jung Kim, Yoo Kyung Seon, J. Lee, H. R. Kang, Yoon-Yeul Yearn, EunChong Yang
{"title":"Changes in Chemical Components and Antioxidant Activities of Naked Oat According to Germination Temperature and Time","authors":"Suk Jung Kim, Yoo Kyung Seon, J. Lee, H. R. Kang, Yoon-Yeul Yearn, EunChong Yang","doi":"10.13050/foodengprog.2022.26.4.277","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.4.277","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43236926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of the Quality Characteristics of Napa Cabbage and Lettuce according to Hot Air Drying Conditions 热风干燥条件下纳帕白菜和莴苣品质特性分析
Food Engineering Progress Pub Date : 2022-11-30 DOI: 10.13050/foodengprog.2022.26.4.268
Seung-Hee Lee, Mi‐yeon Lee, E. Ko, H. Lee, Mi-Jung Choi
{"title":"Analysis of the Quality Characteristics of Napa Cabbage and Lettuce according to Hot Air Drying Conditions","authors":"Seung-Hee Lee, Mi‐yeon Lee, E. Ko, H. Lee, Mi-Jung Choi","doi":"10.13050/foodengprog.2022.26.4.268","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.4.268","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49130163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Association of Vascular Endothelial Cell with Aging: The Role of Dietary Pattern and Health Functional Food 血管内皮细胞与衰老的关系：饮食模式和保健食品的作用
Food Engineering Progress Pub Date : 2022-11-30 DOI: 10.13050/foodengprog.2022.26.4.217
Yuri Kwon, Hee-Jung Park
{"title":"Association of Vascular Endothelial Cell with Aging: The Role of Dietary Pattern and Health Functional Food","authors":"Yuri Kwon, Hee-Jung Park","doi":"10.13050/foodengprog.2022.26.4.217","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.4.217","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49569908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical Characterization of Protein-Stabilized Emulsions and Their Utilization as a Fat Replacer 蛋白质稳定乳剂的理化性质及其作为脂肪替代品的应用
Food Engineering Progress Pub Date : 2022-11-30 DOI: 10.13050/foodengprog.2022.26.4.240
Minhyo Kim, G. Yang, Suyong Lee
{"title":"Physicochemical Characterization of Protein-Stabilized Emulsions and Their Utilization as a Fat Replacer","authors":"Minhyo Kim, G. Yang, Suyong Lee","doi":"10.13050/foodengprog.2022.26.4.240","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.4.240","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46279788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality Characteristics and Antioxidant Activities of Kombucha Added with Orostachys japonicus During Fermentation 红茶菌发酵过程中添加红茶菌的品质特性及抗氧化活性
Food Engineering Progress Pub Date : 2022-11-30 DOI: 10.13050/foodengprog.2022.26.4.247
J. Jeon, M. Kim, Youngsil Han
{"title":"Quality Characteristics and Antioxidant Activities of Kombucha Added with Orostachys japonicus During Fermentation","authors":"J. Jeon, M. Kim, Youngsil Han","doi":"10.13050/foodengprog.2022.26.4.247","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.4.247","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44162288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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