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

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Enhancing the Active Ingredients in Dried Ginger with Steaming Treatment and Optimizing Drying Conditions 用蒸法提高干姜的有效成分并优化干燥条件
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-09-30 DOI: 10.3746/jkfn.2023.52.9.953
Jung-mu Song, Ha-yun Kim, Yong-sik Cho, Hyun-wook Jang
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引用次数: 0
Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Aronia Pomace Powder 添加野樱果渣粉的饼干品质特性及抗氧化活性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-09-30 DOI: 10.3746/jkfn.2023.52.9.929
Eun-Sun Hwang, Soyeon Kim
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引用次数: 0
Antioxidant and Antihyperlipidemic Effects of Isolated Soybean Protein Ferments Using Bacillus spp. 利用芽孢杆菌分离大豆蛋白发酵物的抗氧化和降血脂作用。
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-09-30 DOI: 10.3746/jkfn.2023.52.9.886
Hyun-Wang Kim, Hyeon Hwa Oh, Do-Youn Jeong, Geun-Seoup Song
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引用次数: 0
Quality Characteristics of Dried Purple Sweet Potato with Heat Treatment and Enzymatic Saccharification 热处理和酶解糖化紫甘薯干的品质特性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-09-30 DOI: 10.3746/jkfn.2023.52.9.947
Gi Tak Lee, So Yoon Lee, Hyun Min Cho, Yeon Jae Jo, Yun Jo Jung, Mi-Nam Chung, Jun Soo Lee, Heon Sang Jeong
{"title":"Quality Characteristics of Dried Purple Sweet Potato with Heat Treatment and Enzymatic Saccharification","authors":"Gi Tak Lee, So Yoon Lee, Hyun Min Cho, Yeon Jae Jo, Yun Jo Jung, Mi-Nam Chung, Jun Soo Lee, Heon Sang Jeong","doi":"10.3746/jkfn.2023.52.9.947","DOIUrl":"https://doi.org/10.3746/jkfn.2023.52.9.947","url":null,"abstract":"Gi Tak Lee, So Yoon Lee, Hyun Min Cho, Yeon Jae Jo, Yun Jo Jung, Mi-Nam Chung, Jun Soo Lee, and Heon Sang Jeong. Journal of the Korean Society of Food Science and Nutrition 2023;52:947-52. https://doi.org/10.3746/jkfn.2023.52.9.947","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136344793","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
Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS 红甜菜(Beta vulgaris L.)的风味和口感利用电子鼻、电子舌、气相色谱-质谱联用技术在济州岛收获
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-09-30 DOI: 10.3746/jkfn.2023.52.9.907
Sojeong Yoon, Ki-Bae Hong, Hyangyeon Jeong, Seong Jun Hong, Seong Min Jo, Hyeonjin Park, Younglan Ban, Moon Yeon Youn, Ga Yeong Cheon, Jeong Seon Kim, Youngseung Lee, Sung-Soo Park, Eui-Cheol Shin
{"title":"Flavor and Taste of Red Beet (<i>Beta vulgaris</i> L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS","authors":"Sojeong Yoon, Ki-Bae Hong, Hyangyeon Jeong, Seong Jun Hong, Seong Min Jo, Hyeonjin Park, Younglan Ban, Moon Yeon Youn, Ga Yeong Cheon, Jeong Seon Kim, Youngseung Lee, Sung-Soo Park, Eui-Cheol Shin","doi":"10.3746/jkfn.2023.52.9.907","DOIUrl":"https://doi.org/10.3746/jkfn.2023.52.9.907","url":null,"abstract":"Sojeong Yoon, Ki-Bae Hong, Hyangyeon Jeong, Seong Jun Hong, Seong Min Jo, Hyeonjin Park, Younglan Ban, Moon Yeon Youn, Ga Yeong Cheon, Jeong Seon Kim, Youngseung Lee, Sung-Soo Park, and Eui-Cheol Shin. Journal of the Korean Society of Food Science and Nutrition 2023;52:907-16. https://doi.org/10.3746/jkfn.2023.52.9.907","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136344990","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 and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying 热空气、冷冻或微波真空干燥制大蒜和辣椒粉的理化和感官特性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-09-30 DOI: 10.3746/jkfn.2023.52.9.922
Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, Youngseung Lee
{"title":"Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying","authors":"Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, Youngseung Lee","doi":"10.3746/jkfn.2023.52.9.922","DOIUrl":"https://doi.org/10.3746/jkfn.2023.52.9.922","url":null,"abstract":"Kiho Kim, Sung-Soo Park, Dain Kim, Ki-Bae Hong, Eui-Cheol Shin, Inyong Kim, and Youngseung Lee. Journal of the Korean Society of Food Science and Nutrition 2023;52:922-8. https://doi.org/10.3746/jkfn.2023.52.9.922","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136344728","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 Ethyl Acetate Fraction of Ulmus davidiana var. japonica in Caenorhabditis elegans 山榆乙酸乙酯部分对秀丽隐杆线虫的抗氧化活性
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-08-31 DOI: 10.3746/jkfn.2023.52.8.780
J. Mun, Hyeoun-ji Kim, Hae-ju Moon, Suk-Heung Oh, Jun-Hyeong Kim
{"title":"Antioxidant Activity of Ethyl Acetate Fraction of Ulmus davidiana var. japonica in Caenorhabditis elegans","authors":"J. Mun, Hyeoun-ji Kim, Hae-ju Moon, Suk-Heung Oh, Jun-Hyeong Kim","doi":"10.3746/jkfn.2023.52.8.780","DOIUrl":"https://doi.org/10.3746/jkfn.2023.52.8.780","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":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43613981","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 of Depression Related Factors and Their Association with Diet in People in Young-, Middle-, and Late Adulthood -Based on Data from the Korea National Health and Nutrition Examination Survey, 2016 and 2018- 基于2016年和2018年韩国国家健康与营养调查数据的青年、中年和老年人群抑郁相关因素及其与饮食的关系研究
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-08-31 DOI: 10.3746/jkfn.2023.52.8.864
S. Lee, H. Ryu
{"title":"A Study of Depression Related Factors and Their Association with Diet in People in Young-, Middle-, and Late Adulthood -Based on Data from the Korea National Health and Nutrition Examination Survey, 2016 and 2018-","authors":"S. Lee, H. Ryu","doi":"10.3746/jkfn.2023.52.8.864","DOIUrl":"https://doi.org/10.3746/jkfn.2023.52.8.864","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":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46600337","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 GC-MS Analysis of Phthalate Content in Processed Foods Distributed in Jeju 济州加工食品中邻苯二甲酸盐含量的GC-MS分析
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-08-31 DOI: 10.3746/jkfn.2023.52.8.814
H. Oh, Doseung Lee, Jung-Hwa Byun, Chan-Ok Ko
{"title":"A GC-MS Analysis of Phthalate Content in Processed Foods Distributed in Jeju","authors":"H. Oh, Doseung Lee, Jung-Hwa Byun, Chan-Ok Ko","doi":"10.3746/jkfn.2023.52.8.814","DOIUrl":"https://doi.org/10.3746/jkfn.2023.52.8.814","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":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43892384","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
Correlation Analysis between Sensory Quality and Phytochemical Profiles of Citrus unshiu Based on Sensometabolomics 基于感官代谢组学的柑桔感官品质与植物化学特征的相关性分析
Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-08-31 DOI: 10.3746/jkfn.2023.52.8.805
Dong-Shin Kim, Yeong Hun Song, Sang Suk Kim, Sukman Park, S. Yun, S. Han, H. Kim
{"title":"Correlation Analysis between Sensory Quality and Phytochemical Profiles of Citrus unshiu Based on Sensometabolomics","authors":"Dong-Shin Kim, Yeong Hun Song, Sang Suk Kim, Sukman Park, S. Yun, S. Han, H. Kim","doi":"10.3746/jkfn.2023.52.8.805","DOIUrl":"https://doi.org/10.3746/jkfn.2023.52.8.805","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":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46410045","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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