发布求助
文献互助 智能选刊 最新文献

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

筛选
英文 中文
Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper 用空气炸锅和糯米纸制作紫菜小吃的营养成分和品质特征
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.73
Hyeon-Hee Yu, Young-Min Lee, Mina K. Kim, Donghyuk Kim, Juyoung Lee, Jounghee Lee
{"title":"Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper","authors":"Hyeon-Hee Yu, Young-Min Lee, Mina K. Kim, Donghyuk Kim, Juyoung Lee, Jounghee Lee","doi":"10.17495/easdl.2022.2.32.1.73","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.73","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133707984","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
Preparation of Mousse Type Pork Patties with Added Protaetia brevitarsis Larvae 添加短弧菌幼虫的慕斯型猪肉肉饼的制备
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.63
Eunji Kim, N. Joo
{"title":"Preparation of Mousse Type Pork Patties with Added Protaetia brevitarsis Larvae","authors":"Eunji Kim, N. Joo","doi":"10.17495/easdl.2022.2.32.1.63","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.63","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":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124046348","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
Sensory Characteristics and Acceptance of Yellow Layer Cakes according to Mixing Methods 混合方法对黄色层饼感官特性及接受度的影响
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.1
Jiaojun Jin, Hye-Hyun Yoon
{"title":"Sensory Characteristics and Acceptance of Yellow Layer Cakes according to Mixing Methods","authors":"Jiaojun Jin, Hye-Hyun Yoon","doi":"10.17495/easdl.2022.2.32.1.1","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.1","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133858638","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
Quantitative Descriptive Analysis and Consumer Acceptance of Sausages Produced with Added Olive Oil 添加橄榄油香肠的定量描述分析和消费者接受度
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.53
Y. Jung, Yong Sik Kim, H. Yoon
{"title":"Quantitative Descriptive Analysis and Consumer Acceptance of Sausages Produced with Added Olive Oil","authors":"Y. Jung, Yong Sik Kim, H. Yoon","doi":"10.17495/easdl.2022.2.32.1.53","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.53","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124403831","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
Characteristics of Solid-State Fermentation Mash and Distilled Liquor Prepared Using Sorghum Variety ‘Chengpung’ 高粱‘承丰’固态发酵醪及白酒的特性研究
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.46
J. Shin, Heui-Yun Kang, B. Lim, Han-Seok Choi
{"title":"Characteristics of Solid-State Fermentation Mash and Distilled Liquor Prepared Using Sorghum Variety ‘Chengpung’","authors":"J. Shin, Heui-Yun Kang, B. Lim, Han-Seok Choi","doi":"10.17495/easdl.2022.2.32.1.46","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.46","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125921124","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
Physico-Chemical and Sensory Characteristics of Commercial Omija-cheong 商品御宫青的物理化学和感官特性
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.12
Dayeon Yoon, Ah Young Yun, Youngbin Jang, E. Koh
{"title":"Physico-Chemical and Sensory Characteristics of Commercial Omija-cheong","authors":"Dayeon Yoon, Ah Young Yun, Youngbin Jang, E. Koh","doi":"10.17495/easdl.2022.2.32.1.12","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.12","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123330315","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
Optimization of Sulgidduck Prepared with Mealworm Powder, Sugar and Skim Milk Powder Using the Response Surface Methodology 用响应面法优化粉虫粉、糖和脱脂奶粉制备硫酸鸭的工艺
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.21
Myeong-Guk Jang, J. E. Lee, Hyeon-Hee Yu, Jeong-Ok Rho
{"title":"Optimization of Sulgidduck Prepared with Mealworm Powder, Sugar and Skim Milk Powder Using the Response Surface Methodology","authors":"Myeong-Guk Jang, J. E. Lee, Hyeon-Hee Yu, Jeong-Ok Rho","doi":"10.17495/easdl.2022.2.32.1.21","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.21","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122415170","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
Dietary Behavior and Related Factors of Preschool Children in Seocheon-gun, Korea 韩国瑞川郡学龄前儿童饮食行为及其相关因素
Journal of the East Asian Society of Dietary Life Pub Date : 2022-02-28 DOI: 10.17495/easdl.2022.2.32.1.34
Seung-Lim Lee, S. Won
{"title":"Dietary Behavior and Related Factors of Preschool Children in Seocheon-gun, Korea","authors":"Seung-Lim Lee, S. Won","doi":"10.17495/easdl.2022.2.32.1.34","DOIUrl":"https://doi.org/10.17495/easdl.2022.2.32.1.34","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126900054","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 of Chiffon Cake Added with Dried Persimmon Paste 添加干柿子酱的雪纺蛋糕的品质特性
Journal of the East Asian Society of Dietary Life Pub Date : 2021-12-31 DOI: 10.17495/easdl.2021.12.31.6.401
Chae-Sun Lee, S. jang, Gyung-Hee Cha
{"title":"Quality Characteristics of Chiffon Cake Added with Dried Persimmon Paste","authors":"Chae-Sun Lee, S. jang, Gyung-Hee Cha","doi":"10.17495/easdl.2021.12.31.6.401","DOIUrl":"https://doi.org/10.17495/easdl.2021.12.31.6.401","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":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125057783","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 Properties and Antioxidant Activities of Tarakjuk with Lotus Leaf Powder 荷叶粉塔拉竹理化性质及抗氧化活性研究
Journal of the East Asian Society of Dietary Life Pub Date : 2021-12-31 DOI: 10.17495/easdl.2021.12.31.6.411
Jae-Sim Lee, Sim-Yeol Lee
{"title":"Physicochemical Properties and Antioxidant Activities of Tarakjuk with Lotus Leaf Powder","authors":"Jae-Sim Lee, Sim-Yeol Lee","doi":"10.17495/easdl.2021.12.31.6.411","DOIUrl":"https://doi.org/10.17495/easdl.2021.12.31.6.411","url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"481 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122807625","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信