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Korean Journal of Food and Cookery Science最新文献

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찹쌀가루의 수침 기간을 달리하여 제조한 구운 유과의 품질 특성 用不同浸泡时间的糯米粉制作的烤香橼的质量特性
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.365
지명 김, 준희 노
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引用次数: 0
고속원심분쇄기로 제조한 자색 통밀가루의 제면 적성 用高速离心研磨机制备的紫色全麦面粉的面包制作适用性
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.384
은빈 하, 정언 김, 형섭 김, 정정 장, 미라 권
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引用次数: 0
카무트 분말을 첨가한 꽈배기의 품질특성 및 항산화활성 含有卡姆特粉的椒盐脆饼的质量特性和抗氧化活性
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.321
예리 윤, 윤경 김, 소례 최, 윤정 이
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引用次数: 0
부추분말을 첨가한 도넛 튀김에 사용된 튀김기름의 이화학적 특성 및 산화안정성 用于油炸韭菜粉甜甜圈的煎炸油的理化特性和氧化稳定性
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.356
지예 이, 정희 서
{"title":"부추분말을 첨가한 도넛 튀김에 사용된 튀김기름의 이화학적 특성 및 산화안정성","authors":"지예 이, 정희 서","doi":"10.9724/kfcs.2023.39.5.356","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.5.356","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309076","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
설탕과 아로니아 착즙액의 배합비가 아로니아 젤리의 품질 특성에 미치는 영향 糖和海棠果汁比例对海棠果冻质量特性的影响
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.338
휘진 팽, 은미 고
{"title":"설탕과 아로니아 착즙액의 배합비가 아로니아 젤리의 품질 특성에 미치는 영향","authors":"휘진 팽, 은미 고","doi":"10.9724/kfcs.2023.39.5.338","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.5.338","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"122 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309487","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
광주광역시 서구지역 경로식당 이용 노인의 식품안정성에 따른 식생활 실태연구 韩国光州西区老年人餐厅的食品安全研究
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.402
지수 백, 영란 허
{"title":"광주광역시 서구지역 경로식당 이용 노인의 식품안정성에 따른 식생활 실태연구","authors":"지수 백, 영란 허","doi":"10.9724/kfcs.2023.39.5.402","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.5.402","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139307893","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
풋사과 분말 첨가 알룰로스 증편의 품질 특성 青苹果粉末纤维素增强剂的质量特性
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.346
하영 박, 소연 진
{"title":"풋사과 분말 첨가 알룰로스 증편의 품질 특성","authors":"하영 박, 소연 진","doi":"10.9724/kfcs.2023.39.5.346","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.5.346","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"193 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309247","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
감태(Ecklonia cava) 첨가 압출면의 항산화 활성 및 품질 특성 添加 Ecklonia cava 的挤压面条的抗氧化活性和质量特性
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.330
재홍 신, 동언 김, 나현 양, 소소 김, 지영 김, 미옥 고, 주향 이, 선순 박, 종현 이, 현정 김
{"title":"감태(Ecklonia cava) 첨가 압출면의 항산화 활성 및 품질 특성","authors":"재홍 신, 동언 김, 나현 양, 소소 김, 지영 김, 미옥 고, 주향 이, 선순 박, 종현 이, 현정 김","doi":"10.9724/kfcs.2023.39.5.330","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.5.330","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139306348","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
흑양파발효식초의 3T3-L1 세포에서 지방 분화 억제 효과 洋葱发酵醋对 3T3-L1 细胞脂肪生成的抑制作用
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.394
미숙 김, 지현 김, 난경 김, 석희 한, 현영 김, 원택 서
{"title":"흑양파발효식초의 3T3-L1 세포에서 지방 분화 억제 효과","authors":"미숙 김, 지현 김, 난경 김, 석희 한, 현영 김, 원택 서","doi":"10.9724/kfcs.2023.39.5.394","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.5.394","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139308757","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
혼합 쌀가루 냉동 반죽으로 제조한 쌀국수의 품질 특성 用混合米粉冷冻面团制作米粉的质量特性
Korean Journal of Food and Cookery Science Pub Date : 2023-10-31 DOI: 10.9724/kfcs.2023.39.5.375
현진 김, 준희 노
{"title":"혼합 쌀가루 냉동 반죽으로 제조한 쌀국수의 품질 특성","authors":"현진 김, 준희 노","doi":"10.9724/kfcs.2023.39.5.375","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.5.375","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309317","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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