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Korean Journal of Food and Cookery Science最新文献

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추출용매와 항산화 활성 시험법에 따른 16종 천연 소재의 항산화 활성 根据提取溶剂和抗氧化活性试验法16种天然材料的抗氧化活性
Korean Journal of Food and Cookery Science Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.14
지예 이, 다연 손, 정희 서
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引用次数: 0
열처리한 양파껍질 추출물이 3T3-L1 지방세포 분화와 지방축적 관련 유전자 발현에 미치는 영향 热处理洋葱皮提取物对3T3-L1脂肪细胞分化和脂肪积累相关基因表达的影响
Korean Journal of Food and Cookery Science Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.65
지은 김, 지윤 배, 미자 김
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引用次数: 0
유색 보리의 영양성분 및 발효 특성 有色大麦的营养成分及发酵特性
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.356
소희 정, 지영 송, 희전 박, 지명 김, 준희 노
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引用次数: 0
멜론 껍질에 오염된 미생물에 대한 온수와 유기산의 제거 효과 温水和有机酸对被甜瓜皮污染的微生物的去除效果
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.389
민수 김, 은진 박
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引用次数: 0
두류와 제조두유의 저항전분 함량 및 혈당 지수 분석 豆浆和豆浆电阻淀粉含量及血糖指数分析
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.332
다빈 이, 용주 이, 민숙 강, 행란 김, 경아 장
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引用次数: 0
유통 포장두부에 오염된 미생물의 동정과 제어 流通、包装、豆腐污染微生物的动态与控制
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.384
은영 김, 어진 이, 지유 임, 채영 김, 민지 김, 중범 김
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引用次数: 0
미각교육 교재 ##x2018;오감으로 맛나요!##x2019;를 활용한 유아의 오감 표현 능력 및 식품 선호도 향상 利用味觉教育教材#x2018;用五感品尝!# x2019;提高幼儿的五感表现能力及食品喜好度
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.376
정원 김, 은주 이
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引用次数: 0
옥수수 껍질이 자색옥수수의 안토시아닌 함량에 미치는 영향 玉米皮对紫色玉米花青素含量的影响
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.341
지민 강, 은미 고
{"title":"옥수수 껍질이 자색옥수수의 안토시아닌 함량에 미치는 영향","authors":"지민 강, 은미 고","doi":"10.9724/kfcs.2022.38.6.341","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.6.341","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"132 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74860277","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
복분자 미숙과 추출물 및 ellagic acid의 NF-κB 신호전달 조절을 통한 항산화 및 항염증 효과 通过调节覆水子不成熟和提取物及ellagic acid的NF- B信号传递的抗氧化和抗炎症效果
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.321
수정 이, 혜란 최, 지웅 권, 용석 김, 태호 류
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引用次数: 0
물의 양과 반죽시간이 알레르기 저감밀 오프리 밀가루의 생면 제조 적성에 미치는 영향 水的量和和面时间对低过敏小麦和脱脂面粉的生面条制作能力的影响
Korean Journal of Food and Cookery Science Pub Date : 2022-12-31 DOI: 10.9724/kfcs.2022.38.6.367
혜진 조, 형섭 김, 유진 문, 정언 김, 미라 권
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引用次数: 0
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