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Korean Journal of Food Science and Technology最新文献

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A study to predict the purchase intention of the elderly to dried rice noodles supplemented with functional ingredients: Focusing on the theory of planned behavior 预测老年人对添加功能性配料的米粉购买意愿的研究:以计划行为理论为核心
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.21
JiHye Jang, Dohyung Kim, Hyun-kyung Kim, Ye-Eun Kim, Sumin Kang, Hayoon Kim, G. Go
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引用次数: 0
Matrix effect of purple sweet potato powder on the oxidative stability of fried dough and oil 紫薯粉对油品和油品氧化稳定性的基质效应
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.75
Jiyea Lee, J. Surh
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引用次数: 1
Evaluation of tyrosinase and collagenase inhibitory activities of bioconverted Morus alba L. leaves extract by Lactiplantibacillus plantarum 植物乳杆菌对桑叶提取物酪氨酸酶和胶原酶抑制活性的评价
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.36
S. Yeom, Jun-Hee Kim, J. Hong, So-Hee Kim, Young-Hyeon Kim, Jin-Woo Kim
{"title":"Evaluation of tyrosinase and collagenase inhibitory activities of bioconverted Morus alba L. leaves extract by Lactiplantibacillus plantarum","authors":"S. Yeom, Jun-Hee Kim, J. Hong, So-Hee Kim, Young-Hyeon Kim, Jin-Woo Kim","doi":"10.9721/kjfst.2023.55.1.36","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.36","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44050880","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
Anti-obesity effect of black ginger (Kaempferia parviflora) extract in 3T3-L1 adipocytes and high fat diet-induced obese C57BL/6J mice 黑姜提取物对3T3-L1脂肪细胞和高脂饮食诱导的肥胖C57BL/6J小鼠的抗肥胖作用
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.57
Changhee Kim, Haeun Kim, Boeun Oh, Seungok Lee, Hyun-Ho Jang, J. Hwang
{"title":"Anti-obesity effect of black ginger (Kaempferia parviflora) extract in 3T3-L1 adipocytes and high fat diet-induced obese C57BL/6J mice","authors":"Changhee Kim, Haeun Kim, Boeun Oh, Seungok Lee, Hyun-Ho Jang, J. Hwang","doi":"10.9721/kjfst.2023.55.1.57","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.57","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48190711","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
Sensory, emotional, and conceptual attributes, and consumer liking of rebaudioside A-sweetened soy latte 雷鲍迪甙a加糖大豆拿铁的感官、情感和概念属性以及消费者的喜好
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.91
Yeong-Jin Jin, Sung-Hee Park, Jae‐Hee Hong
{"title":"Sensory, emotional, and conceptual attributes, and consumer liking of rebaudioside A-sweetened soy latte","authors":"Yeong-Jin Jin, Sung-Hee Park, Jae‐Hee Hong","doi":"10.9721/kjfst.2023.55.1.91","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.91","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42756689","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 of the biological activity of Maitake (Grifola frondosa) mushrooms extracts according to cultivation methods 灰树花不同栽培方法提取液的生物活性比较
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.29
Jin-kwan Ham, E. Chang, H. Kwon, An-Soo Lee, Jae-Gil Lim, Ji-Seon Park
{"title":"Comparison of the biological activity of Maitake (Grifola frondosa) mushrooms extracts according to cultivation methods","authors":"Jin-kwan Ham, E. Chang, H. Kwon, An-Soo Lee, Jae-Gil Lim, Ji-Seon Park","doi":"10.9721/kjfst.2023.55.1.29","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.29","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48467410","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
Effect of dough aging time on the quality of udon wet noodles with added tapioca starch 发酵时间对添加木薯淀粉的乌冬湿面品质的影响
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.66
Jae-Jin Choi, Seung-Joo Lee
{"title":"Effect of dough aging time on the quality of udon wet noodles with added tapioca starch","authors":"Jae-Jin Choi, Seung-Joo Lee","doi":"10.9721/kjfst.2023.55.1.66","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.66","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49047746","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
Validation of LC-MS/MS and GC-MS/MS based analysis for 7 pesticides using QuEChERS 基于QuEChERS的LC-MS/MS和GC-MS/MS分析7种农药的验证
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.10
Miok Song, Hyunjeong Kim, Eunsun Yun, Chun-young Lee, N. Kim, Bo-kyeng Jung, Youngju Lee, Misun M Kim, H. Kim, Heejin Choi, Jinkyung Yu
{"title":"Validation of LC-MS/MS and GC-MS/MS based analysis for 7 pesticides using QuEChERS","authors":"Miok Song, Hyunjeong Kim, Eunsun Yun, Chun-young Lee, N. Kim, Bo-kyeng Jung, Youngju Lee, Misun M Kim, H. Kim, Heejin Choi, Jinkyung Yu","doi":"10.9721/kjfst.2023.55.1.10","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.10","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48438383","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
Sodium nitrite reduction effect of winter-grown cabbage broth fermented by Lactobacillus kimchicus during the curing process of ground beef 泡菜乳杆菌发酵的冬青甘蓝肉末腌制过程中亚硝酸钠的还原效果
Korean Journal of Food Science and Technology Pub Date : 2022-12-31 DOI: 10.9721/kjfst.2022.54.6.664
Selim Kim, Hee-Jeong Kim, Seon-Young Lee, Jungil Hong
{"title":"Sodium nitrite reduction effect of winter-grown cabbage broth fermented by Lactobacillus kimchicus during the curing process of ground beef","authors":"Selim Kim, Hee-Jeong Kim, Seon-Young Lee, Jungil Hong","doi":"10.9721/kjfst.2022.54.6.664","DOIUrl":"https://doi.org/10.9721/kjfst.2022.54.6.664","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44938747","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 and oxidative stability of bugak, Korean fried kelp chips, with added bee pollen powder 加入蜂花粉粉的海带炸片的品质特性及氧化稳定性
Korean Journal of Food Science and Technology Pub Date : 2022-12-31 DOI: 10.9721/kjfst.2022.54.6.622
Jiyea Lee, Nayoung Jang, J. Surh
{"title":"Quality characteristics and oxidative stability of bugak, Korean fried kelp chips, with added bee pollen powder","authors":"Jiyea Lee, Nayoung Jang, J. Surh","doi":"10.9721/kjfst.2022.54.6.622","DOIUrl":"https://doi.org/10.9721/kjfst.2022.54.6.622","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47937513","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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