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Journal of the East Asian Society of Dietary Life最新文献

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Quality Characteristics of Konjac Jelly Supplemented with Hardy Kiwi (Actinidia arguta) Powder 添加耐寒猕猴桃粉的魔芋果冻的品质特性
Journal of the East Asian Society of Dietary Life Pub Date : 2022-06-30 DOI: 10.17495/easdl.2022.6.32.3.181
Myung‐Hyun Kim
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引用次数: 0
Evaluation of the Need for Obesity Prevention Education Programs through Analysis of Factors Affecting Student Obesity Factors in Seoul during the COVID-19 Pandemic 通过对新冠肺炎疫情期间首尔地区学生肥胖影响因素的分析，评估预防肥胖教育项目的必要性
Journal of the East Asian Society of Dietary Life Pub Date : 2022-06-30 DOI: 10.17495/easdl.2022.6.32.3.214
Seoung Hi Kim, Seonyeong Baek, Min Jeong Choi, S. Ham
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引用次数: 0
Effects of the Perceived Quality and Attitude on Satisfaction in Online Fresh Food Shopping 感知质量和态度对生鲜网购满意度的影响
Journal of the East Asian Society of Dietary Life Pub Date : 2022-06-30 DOI: 10.17495/easdl.2022.6.32.3.202
Jin-Yi Jeong, Yoon-Ji Choi, H. Chae, J. Choi, Joo-Lee Son
{"title":"Effects of the Perceived Quality and Attitude on Satisfaction in Online Fresh Food Shopping","authors":"Jin-Yi Jeong, Yoon-Ji Choi, H. Chae, J. Choi, Joo-Lee Son","doi":"10.17495/easdl.2022.6.32.3.202","DOIUrl":"https://doi.org/10.17495/easdl.2022.6.32.3.202","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126941384","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
Probiotic Activity of Lactic Acid Bacteria Isolated from Kimchi Seasoning and Its Application for Yogurt Fermentation 泡菜调味料中乳酸菌的益生菌活性及其在酸奶发酵中的应用
Journal of the East Asian Society of Dietary Life Pub Date : 2022-06-30 DOI: 10.17495/easdl.2022.6.32.3.190
Yun-Seong Park, Y. Lim
{"title":"Probiotic Activity of Lactic Acid Bacteria Isolated from Kimchi Seasoning and Its Application for Yogurt Fermentation","authors":"Yun-Seong Park, Y. Lim","doi":"10.17495/easdl.2022.6.32.3.190","DOIUrl":"https://doi.org/10.17495/easdl.2022.6.32.3.190","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126078740","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
A Study on the Optimization of Manufacturing Conditions for Lotus Root Dry Chips Using Response Surface Methodology 响应面法优化藕干片生产工艺研究
Journal of the East Asian Society of Dietary Life Pub Date : 2022-06-30 DOI: 10.17495/easdl.2022.6.32.3.159
Ae-Sol Hwang, Chae-Won Jeon, Su-min Kim, Ji-Eun Lee, Jeong-Ok Rho
{"title":"A Study on the Optimization of Manufacturing Conditions for Lotus Root Dry Chips Using Response Surface Methodology","authors":"Ae-Sol Hwang, Chae-Won Jeon, Su-min Kim, Ji-Eun Lee, Jeong-Ok Rho","doi":"10.17495/easdl.2022.6.32.3.159","DOIUrl":"https://doi.org/10.17495/easdl.2022.6.32.3.159","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124380837","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
Quality Characteristics of Ethiopian Coffee according to Different Decaffeination Processes and Roasting Conditions 埃塞俄比亚咖啡在不同脱咖啡因工艺和烘焙条件下的品质特征
Journal of the East Asian Society of Dietary Life Pub Date : 2022-04-30 DOI: 10.17495/easdl.2022.4.32.2.125
Hyunyoung Chung, Hye-Hyun Yoon
{"title":"Quality Characteristics of Ethiopian Coffee according to Different Decaffeination Processes and Roasting Conditions","authors":"Hyunyoung Chung, Hye-Hyun Yoon","doi":"10.17495/easdl.2022.4.32.2.125","DOIUrl":"https://doi.org/10.17495/easdl.2022.4.32.2.125","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121722610","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 Activity of Low Salt Fermented Clam Prepared with Wheat Flour 小麦粉制备低盐发酵蛤的抗氧化活性研究
Journal of the East Asian Society of Dietary Life Pub Date : 2022-04-30 DOI: 10.17495/easdl.2022.4.32.2.85
Inhwa Han, Hyoju Jang
{"title":"Antioxidant Activity of Low Salt Fermented Clam Prepared with Wheat Flour","authors":"Inhwa Han, Hyoju Jang","doi":"10.17495/easdl.2022.4.32.2.85","DOIUrl":"https://doi.org/10.17495/easdl.2022.4.32.2.85","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129814528","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
Assessment of Nutrient Contents Using Food and Nutrition Labeling of Meal Kit Sold in Korea 利用食品和在韩国销售的餐包营养标签评估营养成分
Journal of the East Asian Society of Dietary Life Pub Date : 2022-04-30 DOI: 10.17495/easdl.2022.4.32.2.103
Seonghyeon Yoon, Mi-Kyeong Choi
{"title":"Assessment of Nutrient Contents Using Food and Nutrition Labeling of Meal Kit Sold in Korea","authors":"Seonghyeon Yoon, Mi-Kyeong Choi","doi":"10.17495/easdl.2022.4.32.2.103","DOIUrl":"https://doi.org/10.17495/easdl.2022.4.32.2.103","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134298533","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: 2
Changes in Antioxidant Activity of Roasted Coffee during Storage with the Addition of Cornus officinalis Fruit Extract 添加山茱萸提取物对焙烤咖啡贮存期间抗氧化活性的影响
Journal of the East Asian Society of Dietary Life Pub Date : 2022-04-30 DOI: 10.17495/easdl.2022.4.32.2.93
Ju-Hee Lee, Seon-Young Kim, Ye-Ji Jung, Hyo-Nam Song
{"title":"Changes in Antioxidant Activity of Roasted Coffee during Storage with the Addition of Cornus officinalis Fruit Extract","authors":"Ju-Hee Lee, Seon-Young Kim, Ye-Ji Jung, Hyo-Nam Song","doi":"10.17495/easdl.2022.4.32.2.93","DOIUrl":"https://doi.org/10.17495/easdl.2022.4.32.2.93","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122448636","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
Development and Quality Characteristics of Tarts Made with the Addition of Kamut (Triticum turanicum Jakubz) Powder 加Kamut (turanicum Jakubz)粉制作挞的研制及品质特性
Journal of the East Asian Society of Dietary Life Pub Date : 2022-04-30 DOI: 10.17495/easdl.2022.4.32.2.113
Ming-Sheng Yang, K. Shin
{"title":"Development and Quality Characteristics of Tarts Made with the Addition of Kamut (Triticum turanicum Jakubz) Powder","authors":"Ming-Sheng Yang, K. Shin","doi":"10.17495/easdl.2022.4.32.2.113","DOIUrl":"https://doi.org/10.17495/easdl.2022.4.32.2.113","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121424316","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
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