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Korean Journal of Food and Cookery Science最新文献

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성인남녀의 배달음식 이용 실태와 만족도 분석 分析成年男女的外卖食品使用情况和满意度
Korean Journal of Food and Cookery Science Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.250
민선 박, 현주 배
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引用次数: 2
식용곤충의 활용도 증진을 위한 식품학적 분석 연구 …旨在提高食用昆虫利用率的食品学分析研究。
Korean Journal of Food and Cookery Science Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.215
영우 최, 태경 김, 민철 강, 재훈 이, 지윤 차, 혜원 장, 윤상 최
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引用次数: 0
건조 온도에 따른 와송의 항산화 및 항당뇨 활성 干燥温度对卧松的抗氧化及抗糖尿活性
Korean Journal of Food and Cookery Science Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.227
민영 유, 명현 김, 영실 한
{"title":"건조 온도에 따른 와송의 항산화 및 항당뇨 활성","authors":"민영 유, 명현 김, 영실 한","doi":"10.9724/kfcs.2022.38.4.227","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.227","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90651942","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 pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study comparing the extraction conditions 济州产红甜菜(Beta vulgaris L.)色素的抗氧化活性:提取条件的比较研究
Korean Journal of Food and Cookery Science Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.139
Yuri Kang, S. Lee, Hyun Jung Kim
{"title":"Antioxidant activity of pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study comparing the extraction conditions","authors":"Yuri Kang, S. Lee, Hyun Jung Kim","doi":"10.9724/kfcs.2022.38.3.139","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.139","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88816991","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
Development of school food service menus to cope with the COVID-19 pandemic in Korea 为应对新型冠状病毒感染症(COVID-19)，正在开发学校餐饮菜单
Korean Journal of Food and Cookery Science Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.186
S. Min, Min June Lee, S. Chae, Seon Yeong Baek, Min Guk Seo, Tae Eun Kim, S. Ham
{"title":"Development of school food service menus to cope with the COVID-19 pandemic in Korea","authors":"S. Min, Min June Lee, S. Chae, Seon Yeong Baek, Min Guk Seo, Tae Eun Kim, S. Ham","doi":"10.9724/kfcs.2022.38.3.186","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.186","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87274758","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
Physical and emulsifying properties of modified rice starch with octenyl succinate esterification after annealing 琥珀酸辛烯酯改性大米淀粉退火后的物理及乳化性能
Korean Journal of Food and Cookery Science Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.178
H. Park, S. Jeong, Ji-Young Song
{"title":"Physical and emulsifying properties of modified rice starch with octenyl succinate esterification after annealing","authors":"H. Park, S. Jeong, Ji-Young Song","doi":"10.9724/kfcs.2022.38.3.178","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.178","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91539343","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 quality characteristics of Gangwon traditional soy sauce depend on fermentation time 江原传统酱油的理化品质特性与发酵时间有关
Korean Journal of Food and Cookery Science Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.153
J. Surh
{"title":"Physicochemical quality characteristics of Gangwon traditional soy sauce depend on fermentation time","authors":"J. Surh","doi":"10.9724/kfcs.2022.38.3.153","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.153","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85277572","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
Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using reverse osmosis 反渗透法鉴定威尔士洋葱(Allium fistulosum L.)浓缩液中挥发性化合物
Korean Journal of Food and Cookery Science Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.146
Zen Shim, Dae-Hee Lee, Sang Mi Lee
{"title":"Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using reverse osmosis","authors":"Zen Shim, Dae-Hee Lee, Sang Mi Lee","doi":"10.9724/kfcs.2022.38.3.146","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.146","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89303969","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 in the dry noodle-making performance of US soft wheat flours with different gluten strength 不同面筋强度的美国软粉对干面条制作性能的比较
Korean Journal of Food and Cookery Science Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.160
Na-Ri Baek, M. Kweon
{"title":"Comparison in the dry noodle-making performance of US soft wheat flours with different gluten strength","authors":"Na-Ri Baek, M. Kweon","doi":"10.9724/kfcs.2022.38.3.160","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.160","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77276112","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 effect of 80% ethanol extract of Jerusalem artichokes obtained by drying methods 干燥法制备的耶路撒冷洋蓟80%乙醇提取物的抗氧化作用
Korean Journal of Food and Cookery Science Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.170
Do Hee Kim, J. Seo, Myung-Hwa Kang
{"title":"Antioxidant effect of 80% ethanol extract of Jerusalem artichokes obtained by drying methods","authors":"Do Hee Kim, J. Seo, Myung-Hwa Kang","doi":"10.9724/kfcs.2022.38.3.170","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.170","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"11 36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79593316","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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