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Korean Journal of Food and Cookery Science最新文献

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Investigation of the dietary habits of infant-toddlers to determine a desirable weaning plan 调查婴幼儿的饮食习惯，以确定理想的断奶计划
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.52
Youngsun Kim, Jeehyun Lee, Eunju Yoon
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引用次数: 0
A study on the characteristics of protein enriched tofu steak 富蛋白豆腐牛排的特性研究
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.22
Manhee Baek, Kyong-Ae Lee, Saehun Mun
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引用次数: 0
Quality characteristics of spicy protein bars made with the addition of edible insect and wasabi 添加食用昆虫和山葵制作的辣蛋白棒的品质特性
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.44
Young Sik Kim, In Hyuk Song, Ye-Ji Jung, Dong Yeon Min, Hyo-Nam Song
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引用次数: 0
Quality characteristics and formulation optimization of yanggaeng prepared with defatted two-spotted cricket using response surface methodology 用响应面法对脱脂双斑蟋蟀羊肝的质量特性及配方进行优化
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.1
An-Na Kim, M. Jeong, Won Young Jeong, Y. Jeong, Soo Hee Kim
{"title":"Quality characteristics and formulation optimization of yanggaeng prepared with defatted two-spotted cricket using response surface methodology","authors":"An-Na Kim, M. Jeong, Won Young Jeong, Y. Jeong, Soo Hee Kim","doi":"10.9724/kfcs.2022.38.1.1","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.1.1","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76288307","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 constituents and antioxidant activities of aronia and maquiberry 野樱和猕猴桃的抗氧化成分及其抗氧化活性
Korean Journal of Food and Cookery Science Pub Date : 2022-02-28 DOI: 10.9724/kfcs.2022.38.1.65
Ilrang Kim
{"title":"Antioxidant constituents and antioxidant activities of aronia and maquiberry","authors":"Ilrang Kim","doi":"10.9724/kfcs.2022.38.1.65","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.1.65","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86661159","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 Anti-Inflammatory Effect of Solanum melongena L. in LPS-Stimulated RAW 264.7 Cells Based on the Cooking Method 基于蒸煮法评价茄对lps刺激的RAW 264.7细胞的抗炎作用
Korean Journal of Food and Cookery Science Pub Date : 2021-12-31 DOI: 10.9724/kfcs.2021.37.6.457
Kyeong-A Jang, Yeon-Hee Park, Yu-Jin Hwang, Haeng-Ran Kim
{"title":"Evaluation of Anti-Inflammatory Effect of Solanum melongena L. in LPS-Stimulated RAW 264.7 Cells Based on the Cooking Method","authors":"Kyeong-A Jang, Yeon-Hee Park, Yu-Jin Hwang, Haeng-Ran Kim","doi":"10.9724/kfcs.2021.37.6.457","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.6.457","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"210 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78068403","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
Quality Characteristics of Convenient Rice Porridge with Gelatinized Sweet Potato Powder 甘薯粉糊化方便粥的品质特性研究
Korean Journal of Food and Cookery Science Pub Date : 2021-12-31 DOI: 10.9724/kfcs.2021.37.6.467
Jae-eun Jeon, In-Seon Lee
{"title":"Quality Characteristics of Convenient Rice Porridge with Gelatinized Sweet Potato Powder","authors":"Jae-eun Jeon, In-Seon Lee","doi":"10.9724/kfcs.2021.37.6.467","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.6.467","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86064006","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
Direction of Education and Research to Strengthen Cooking Competency by Understanding the Food-Related Lifestyle of Modern Consumers 通过了解现代消费者的饮食生活方式，提高烹饪能力的教育研究方向
Korean Journal of Food and Cookery Science Pub Date : 2021-12-31 DOI: 10.9724/kfcs.2021.37.6.501
Jiyoung Yoon
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引用次数: 0
Home Meal Replacement (HMR) Consumption Attitude and Perception of Vietnamese based on Food Consumption Value 基于食品消费价值的越南家庭代餐消费态度与认知
Korean Journal of Food and Cookery Science Pub Date : 2021-12-31 DOI: 10.9724/kfcs.2021.37.6.516
Seunggyun Choi, W. Hong
{"title":"Home Meal Replacement (HMR) Consumption Attitude and Perception of Vietnamese based on Food Consumption Value","authors":"Seunggyun Choi, W. Hong","doi":"10.9724/kfcs.2021.37.6.516","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.6.516","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80778578","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
A Study on the Starch-related Characteristics of Non-GMO High Amylose Wheat Flour 非转基因高直链淀粉小麦粉淀粉相关特性研究
Korean Journal of Food and Cookery Science Pub Date : 2021-12-31 DOI: 10.9724/kfcs.2021.37.6.485
Yujin Moon, M. Kweon
{"title":"A Study on the Starch-related Characteristics of Non-GMO High Amylose Wheat Flour","authors":"Yujin Moon, M. Kweon","doi":"10.9724/kfcs.2021.37.6.485","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.6.485","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90715339","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
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