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Korean Journal of Food Science and Technology最新文献

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Per- and polyfluoroalkyl substances in frequently consumed foodstuffs in South Korea 韩国常吃食品中的全氟和多氟烷基物质
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.553
Na-Youn Park, Heedeuk Yang, Sunah Bang, Younglim Kho, Myung-Sub Chung, Kwang-Won Lee, Young-Suk Kim, Jung Hoan Kim
{"title":"Per- and polyfluoroalkyl substances in frequently consumed foodstuffs in South Korea","authors":"Na-Youn Park, Heedeuk Yang, Sunah Bang, Younglim Kho, Myung-Sub Chung, Kwang-Won Lee, Young-Suk Kim, Jung Hoan Kim","doi":"10.9721/kjfst.2023.55.6.553","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.553","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131690","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
Visual detection of aflatoxin B1 based on mediator-assisted laccase reaction using endospore coat protein A from Bacillus subtilis 利用枯草芽孢杆菌内孢子衣壳蛋白 A 进行介质辅助漆酶反应，目测黄曲霉毒素 B1
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.568
Hyun-Joon Cho, Jun-Mo Ha, So-Young Kim, Young-Wan Kim
{"title":"Visual detection of aflatoxin B1 based on mediator-assisted laccase reaction using endospore coat protein A from Bacillus subtilis","authors":"Hyun-Joon Cho, Jun-Mo Ha, So-Young Kim, Young-Wan Kim","doi":"10.9721/kjfst.2023.55.6.568","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.568","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139134527","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 physiological activities of Caraway (Carum carvi) Sulgidduk 香芹（Carum carvi）的品质特征和生理活性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.574
Munjeong Jang, Inhwa Han
{"title":"Quality characteristics and physiological activities of Caraway (Carum carvi) Sulgidduk","authors":"Munjeong Jang, Inhwa Han","doi":"10.9721/kjfst.2023.55.6.574","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.574","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131070","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
Inhibitory effect of Undaria pinnatifida Sporophyll extract on high glucose diet-induced lipid accumulation and ROS generation in Caenorhabditis elegans 裙带菜孢子叶提取物对高糖饮食诱导的秀丽隐杆线虫脂质积累和 ROS 生成的抑制作用
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.608
Myogyeong Cho, Seul-bi Lee, Deji-Oloruntoba Opeyemi, Soo-Im Choi, Miran Jang
{"title":"Inhibitory effect of Undaria pinnatifida Sporophyll extract on high glucose diet-induced lipid accumulation and ROS generation in Caenorhabditis elegans","authors":"Myogyeong Cho, Seul-bi Lee, Deji-Oloruntoba Opeyemi, Soo-Im Choi, Miran Jang","doi":"10.9721/kjfst.2023.55.6.608","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.608","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139132685","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 acid hydrolysis conditions on the bioactivity of isoflavone content in soybeans 酸水解条件对大豆中异黄酮含量生物活性的影响
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.592
Jin-Young Lee, Namgeol Kim, Yu-Young Lee, Mihyang Kim, Narae Han, Moon-Seok Kang, Hyun-Joo Kim
{"title":"Effect of acid hydrolysis conditions on the bioactivity of isoflavone content in soybeans","authors":"Jin-Young Lee, Namgeol Kim, Yu-Young Lee, Mihyang Kim, Narae Han, Moon-Seok Kang, Hyun-Joo Kim","doi":"10.9721/kjfst.2023.55.6.592","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.592","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133796","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
Improved stability of anthocyanins in aronia upon addition of chlorogenic acid 添加绿原酸可提高秋海棠花青素的稳定性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.546
Yebeen Kang, Eunmi Koh
{"title":"Improved stability of anthocyanins in aronia upon addition of chlorogenic acid","authors":"Yebeen Kang, Eunmi Koh","doi":"10.9721/kjfst.2023.55.6.546","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.546","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130276","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 dried burdock chips under various pre-treatment conditions 不同预处理条件下牛蒡干片的质量特性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.627
Sua Lee, Do-Heyon Shim, Um-Hui Sub, Injae Park, G. Lee, Jung-Kue Shin
{"title":"Quality characteristics of dried burdock chips under various pre-treatment conditions","authors":"Sua Lee, Do-Heyon Shim, Um-Hui Sub, Injae Park, G. Lee, Jung-Kue Shin","doi":"10.9721/kjfst.2023.55.6.627","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.627","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130770","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 wheat nuruk according to rice bran contents 根据米糠含量确定小麦努鲁克的质量特性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.669
Yejin Shin, Chan-Woo Kim, Ji-Eun Kang, Soo-Hwan Yeo, Gui-Jeong Han, Bora Lim
{"title":"Quality characteristics of wheat nuruk according to rice bran contents","authors":"Yejin Shin, Chan-Woo Kim, Ji-Eun Kang, Soo-Hwan Yeo, Gui-Jeong Han, Bora Lim","doi":"10.9721/kjfst.2023.55.6.669","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.669","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139133923","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 probiotic viability on gastrointestinal simulation and quality characteristics in soymilk, inulin, and/or rice flour pudding 益生菌活力对豆浆、菊粉和/或米粉布丁中胃肠道模拟和质量特性的影响
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.634
Seungwha Yoon, Seung-Yong Lim
{"title":"Effects of probiotic viability on gastrointestinal simulation and quality characteristics in soymilk, inulin, and/or rice flour pudding","authors":"Seungwha Yoon, Seung-Yong Lim","doi":"10.9721/kjfst.2023.55.6.634","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.634","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130947","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 antioxidant activities of cookies prepared using ‘Heukbochal’ barley powder 使用 "Heukbochal "大麦粉制作的饼干的质量特性和抗氧化活性
Korean Journal of Food Science and Technology Pub Date : 2023-12-31 DOI: 10.9721/kjfst.2023.55.6.621
Mi-Na Kim, Ji-Hyun Lee, Jin-Kyung Nam, Hae-Won Jang
{"title":"Quality characteristics and antioxidant activities of cookies prepared using ‘Heukbochal’ barley powder","authors":"Mi-Na Kim, Ji-Hyun Lee, Jin-Kyung Nam, Hae-Won Jang","doi":"10.9721/kjfst.2023.55.6.621","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.6.621","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139131355","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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