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Korean Journal of Food and Cookery Science最新文献

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Characteristics of main aromatic compounds in gochujang condiment using allulose 谷草酱中主要芳香族化合物的特性
Korean Journal of Food and Cookery Science Pub Date : 2022-04-30 DOI: 10.9724/kfcs.2022.38.2.99
H. Oh, L. Chung
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引用次数: 0
Suitability of rice varieties used for preparing rice mook 水稻品种的适宜性
Korean Journal of Food and Cookery Science Pub Date : 2022-04-30 DOI: 10.9724/kfcs.2022.38.2.130
B. Koh, Jun-Hyeon Cho, J. Ko
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引用次数: 0
Quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology and ascorbic acid 生物转化蔬菜发酵产品及抗坏血酸对猪腰肉火腿品质的影响
Korean Journal of Food and Cookery Science Pub Date : 2022-04-30 DOI: 10.9724/kfcs.2022.38.2.112
Tae-Kyung Kim, Su-Kyung Ku, Jake Kim, Mi-ran Kim, H. Yong, J. Cha, Yun-Sang Choi
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引用次数: 0
Study on the quality characteristics of emulsion based on the added levels of duck blood 基于鸭血添加量的乳化液品质特性研究
Korean Journal of Food and Cookery Science Pub Date : 2022-04-30 DOI: 10.9724/kfcs.2022.38.2.82
Jake Kim, Min Hyeock Lee, H. Yong, Su-Kyung Ku, Taekyung Kim, Yun-Sang Choi
{"title":"Study on the quality characteristics of emulsion based on the added levels of duck blood","authors":"Jake Kim, Min Hyeock Lee, H. Yong, Su-Kyung Ku, Taekyung Kim, Yun-Sang Choi","doi":"10.9724/kfcs.2022.38.2.82","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.2.82","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78603727","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: 1
Quality characteristics of sourdough bread with fermented nuruk starter 发酵努鲁克发酵剂对酵母面包品质的影响
Korean Journal of Food and Cookery Science Pub Date : 2022-04-30 DOI: 10.9724/kfcs.2022.38.2.73
Ok-Jin Park, S. Min
{"title":"Quality characteristics of sourdough bread with fermented nuruk starter","authors":"Ok-Jin Park, S. Min","doi":"10.9724/kfcs.2022.38.2.73","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.2.73","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"109 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85691246","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
Characteristics of micro and nanoparticles prepared by ultrasonication from shingil rice starch 超声法制备新日米淀粉微、纳米颗粒的特性研究
Korean Journal of Food and Cookery Science Pub Date : 2022-04-30 DOI: 10.9724/kfcs.2022.38.2.91
Junhee No, Malshick Shin
{"title":"Characteristics of micro and nanoparticles prepared by ultrasonication from shingil rice starch","authors":"Junhee No, Malshick Shin","doi":"10.9724/kfcs.2022.38.2.91","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.2.91","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85946981","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: 1
Exploring the quality parameters of whole wheat flour suitable for making whole wheat bread 探索适合制作全麦面包的全麦面粉的品质参数
Korean Journal of Food and Cookery Science Pub Date : 2022-04-30 DOI: 10.9724/kfcs.2022.38.2.120
H. Cho, Yujin Moon, Na-Ri Baek, Tianyi Xia, M. Kweon
{"title":"Exploring the quality parameters of whole wheat flour suitable for making whole wheat bread","authors":"H. Cho, Yujin Moon, Na-Ri Baek, Tianyi Xia, M. Kweon","doi":"10.9724/kfcs.2022.38.2.120","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.2.120","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"237 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80381592","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
Effects of adding purple sweet potato powder on the physicochemical properties and oxidation stabilities of doughnuts and frying oils 添加紫甘薯粉对油炸圈油理化性质及氧化稳定性的影响
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.12
Jiyea Lee, J. Surh
{"title":"Effects of adding purple sweet potato powder on the physicochemical properties and oxidation stabilities of doughnuts and frying oils","authors":"Jiyea Lee, J. Surh","doi":"10.9724/kfcs.2022.38.1.12","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.1.12","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83808665","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 during storage of Salvia miltiorrhiza medi-coffee prepared by heat immersion and ultrasonic immersion 热浸和超声浸法制备丹参中咖啡的抗氧化活性研究
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.36
Ji You Jang, Young Ji Kim, Ye-Ji Jung, Hyo-Nam Song
{"title":"Antioxidant activity during storage of Salvia miltiorrhiza medi-coffee prepared by heat immersion and ultrasonic immersion","authors":"Ji You Jang, Young Ji Kim, Ye-Ji Jung, Hyo-Nam Song","doi":"10.9724/kfcs.2022.38.1.36","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.1.36","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89491716","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 microbiological safety of cleaning tools in child care centers 幼儿中心清洁工具微生物安全性评价
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.29
Young-Ju Lee, Chae-Yeong Kim, J. Im, Y. Oh, You-Na Choi, Jung-Beom Kim
{"title":"Evaluation of the microbiological safety of cleaning tools in child care centers","authors":"Young-Ju Lee, Chae-Yeong Kim, J. Im, Y. Oh, You-Na Choi, Jung-Beom Kim","doi":"10.9724/kfcs.2022.38.1.29","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.1.29","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88902180","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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