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Journal of The Korean Society of Food Science and Nutrition最新文献

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Properties of Wet Noodles Made with Various Sea Salt Concentration by Using Domestic Wheat 使用国产小麦制作不同海盐浓度的湿面的性能
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.281
Suk-Tae Oh, Hea-Young Kim, Gyu-Hee Lee
{"title":"Properties of Wet Noodles Made with Various Sea Salt Concentration by Using Domestic Wheat","authors":"Suk-Tae Oh, Hea-Young Kim, Gyu-Hee Lee","doi":"10.3746/jkfn.2024.53.3.281","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.281","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140358287","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
Evaluation of the Antioxidant Activity of Rosemary Powder and Its Application to Pork Patties as an Antioxidant during Refrigerated Storage 评估迷迭香粉的抗氧化活性及其作为冷藏期间抗氧化剂在猪肉馅饼中的应用
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.288
Yu Jin Nam, K. Chin
{"title":"Evaluation of the Antioxidant Activity of Rosemary Powder and Its Application to Pork Patties as an Antioxidant during Refrigerated Storage","authors":"Yu Jin Nam, K. Chin","doi":"10.3746/jkfn.2024.53.3.288","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.288","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140359661","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
Immune Activity in RAW264.7 Macrophages through MAPKs and NF-ĸB Signaling Pathway of Low-Temperature Extracts of Allomyrina dichotoma Larvae 万寿菊幼虫低温提取物通过 MAPKs 和 NF-ĸB 信号通路对 RAW264.7 巨噬细胞产生的免疫活性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.248
Hye-Ji Shin, Hwa-Seon Kim, Eui-Hong Byun
{"title":"Immune Activity in RAW264.7 Macrophages through MAPKs and NF-ĸB Signaling Pathway of Low-Temperature Extracts of Allomyrina dichotoma Larvae","authors":"Hye-Ji Shin, Hwa-Seon Kim, Eui-Hong Byun","doi":"10.3746/jkfn.2024.53.3.248","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.248","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140360371","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
Investigating the Potential of Stellaria alsine var. undulata as a Cosmeceutical Ingredient 研究Stellaria alsine var.undulata作为药妆成分的潜力
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.255
Wan-Taek Lim, Chang-Eui Hong, S. Lyu
{"title":"Investigating the Potential of Stellaria alsine var. undulata as a Cosmeceutical Ingredient","authors":"Wan-Taek Lim, Chang-Eui Hong, S. Lyu","doi":"10.3746/jkfn.2024.53.3.255","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.255","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140358599","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 Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis 利用联合分析法研究全北地区成人对冷冻馒头（韩国饺子）的选择属性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.297
Da Eun Gong, Sun A Choi, J. Rho
{"title":"A Study on the Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis","authors":"Da Eun Gong, Sun A Choi, J. Rho","doi":"10.3746/jkfn.2024.53.3.297","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.297","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140358424","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
Anti-Obesity Effect of Aster yomena Extracts through Regulation of AMPK/SIRT1 Signaling 紫菀提取物通过调节 AMPK/SIRT1 信号发挥抗肥胖作用
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.223
Hye-Jeong Hwang, Yu-Jin Hwang, Hyunseo Go, Kyung-A Hwang
{"title":"Anti-Obesity Effect of Aster yomena Extracts through Regulation of AMPK/SIRT1 Signaling","authors":"Hye-Jeong Hwang, Yu-Jin Hwang, Hyunseo Go, Kyung-A Hwang","doi":"10.3746/jkfn.2024.53.3.223","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.223","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140359680","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
Textural and Sensory Properties of Yanggaeng Prepared with the Addition of Tempeh Powder 添加豆豉粉制作的杨柑的质地和感官特性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.308
Jisu Lee, Amelly, Hyunsoo Jang, Dahyun Kang, Jung-Heun Ha
{"title":"Textural and Sensory Properties of Yanggaeng Prepared with the Addition of Tempeh Powder","authors":"Jisu Lee, Amelly, Hyunsoo Jang, Dahyun Kang, Jung-Heun Ha","doi":"10.3746/jkfn.2024.53.3.308","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.308","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140360660","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
Ginsenoside Re Suppress the Proliferation and Migration of MCF-7 Human Breast Cancer Cells 人参皂苷 Re 可抑制 MCF-7 人乳腺癌细胞的增殖和迁移
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.233
Jin-Nyoung Ho
{"title":"Ginsenoside Re Suppress the Proliferation and Migration of MCF-7 Human Breast Cancer Cells","authors":"Jin-Nyoung Ho","doi":"10.3746/jkfn.2024.53.3.233","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.233","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140360020","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
Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations 比较使用不同乙醇浓度生产的烤菊苣根提取物的抗氧化活性和功能成分
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.272
Heeyoon Shin, Jihwan Kim, Huijin Heo, Junsoo Lee, Younghwa Kim
{"title":"Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations","authors":"Heeyoon Shin, Jihwan Kim, Huijin Heo, Junsoo Lee, Younghwa Kim","doi":"10.3746/jkfn.2024.53.3.272","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.272","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140360813","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 Characteristics and Antioxidant Activities of Apple Juices Produced Using Different Manufacturing Processes 采用不同生产工艺生产的苹果汁的理化特性和抗氧化活性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2024-03-31 DOI: 10.3746/jkfn.2024.53.3.265
Keup-Rae Kim, Keon-Yup Kim, Samuel Park, Seung Hyun Kim, Teawan Kim, Dong-Ha Lee, Jeehye Sung
{"title":"Physicochemical Characteristics and Antioxidant Activities of Apple Juices Produced Using Different Manufacturing Processes","authors":"Keup-Rae Kim, Keon-Yup Kim, Samuel Park, Seung Hyun Kim, Teawan Kim, Dong-Ha Lee, Jeehye Sung","doi":"10.3746/jkfn.2024.53.3.265","DOIUrl":"https://doi.org/10.3746/jkfn.2024.53.3.265","url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140359948","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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