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Korean Journal of Food Science and Technology最新文献

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Development and characterization of plant-based patties with different binders 不同粘合剂植物肉饼的研制与表征
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.229
Su-Bin Lim, Tae-Hwi Moon, S. Yim, Ye-Lim You, Jung-Ah Han
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引用次数: 0
Microbiological safety and physicochemical analysis of cheese samples imported to South Korea 进口韩国奶酪样品的微生物安全性及理化分析
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.266
Jin-Joo Lee, Sangoh Kim, Sang‐Soon Kim
{"title":"Microbiological safety and physicochemical analysis of cheese samples imported to South Korea","authors":"Jin-Joo Lee, Sangoh Kim, Sang‐Soon Kim","doi":"10.9721/kjfst.2023.55.3.266","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.266","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43434243","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
Application of emulsion containing wheat-bran-derived lipids as a functional cosmetic raw material 麦麸衍生脂质乳液作为功能性化妆品原料的应用
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.278
Narae Han, Hyun‐Joo Kim, Kyeong-Hoon Kim, Jin Park, Y. Oh, Hong-Sik Kim, Jin-Young Lee, Yu-Young Lee, Mihyang Kim, M. Kang
{"title":"Application of emulsion containing wheat-bran-derived lipids as a functional cosmetic raw material","authors":"Narae Han, Hyun‐Joo Kim, Kyeong-Hoon Kim, Jin Park, Y. Oh, Hong-Sik Kim, Jin-Young Lee, Yu-Young Lee, Mihyang Kim, M. Kang","doi":"10.9721/kjfst.2023.55.3.278","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.278","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47229918","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
Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract 利用乳酸菌发酵洋葱提取物提高韩国酱油的品质、特性和抗氧化活性
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.258
Jaehoon Jeong, Chae-Mi Lee, Su-Hwan Kim, Yu-Ri Choi, Dong-Hun Lee, Chae-Yun Lee, Byung-Ku Choi, C. Huh
{"title":"Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract","authors":"Jaehoon Jeong, Chae-Mi Lee, Su-Hwan Kim, Yu-Ri Choi, Dong-Hun Lee, Chae-Yun Lee, Byung-Ku Choi, C. Huh","doi":"10.9721/kjfst.2023.55.3.258","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.258","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42114134","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
The effect of pomegranate on menopausal women and its molecular mechanism 石榴对绝经期妇女的影响及其分子机制
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.192
Min-ju Kim, Yu-jin Myung, Y. Jang
{"title":"The effect of pomegranate on menopausal women and its molecular mechanism","authors":"Min-ju Kim, Yu-jin Myung, Y. Jang","doi":"10.9721/kjfst.2023.55.3.192","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.192","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46966849","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 Tangzhong on the properties of white pan bread 汤中对白锅面包性能的影响
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.237
Young-Hoi Kwon, Hyeon-ho Jang, Min-ho Kang, Hae-Hun Shin
{"title":"Effect of Tangzhong on the properties of white pan bread","authors":"Young-Hoi Kwon, Hyeon-ho Jang, Min-ho Kang, Hae-Hun Shin","doi":"10.9721/kjfst.2023.55.3.237","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.237","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48857668","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
Low-temperature extracts of Tenebrio molitor Larvae modulate immune activity in macrophages through the MAPKs and NF-κB signaling pathways 黄粉虫幼虫的低温提取物通过MAPKs和NF-κB信号通路调节巨噬细胞的免疫活性
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.213
H. Kim, Bo-Gyeong Yoo, Jun-Pyo Hong, Eui-Hong Byun
{"title":"Low-temperature extracts of Tenebrio molitor Larvae modulate immune activity in macrophages through the MAPKs and NF-κB signaling pathways","authors":"H. Kim, Bo-Gyeong Yoo, Jun-Pyo Hong, Eui-Hong Byun","doi":"10.9721/kjfst.2023.55.3.213","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.213","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44351771","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 lamb placenta peptide powder on melanogenesis 羊胎素肽粉对黑色素生成的抑制作用
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.220
Eun-ji Lee, Y. Jang, I. Hong
{"title":"Inhibitory effect of lamb placenta peptide powder on melanogenesis","authors":"Eun-ji Lee, Y. Jang, I. Hong","doi":"10.9721/kjfst.2023.55.3.220","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.220","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45457552","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
Analysis of general ingredients and micronutrient in rice flour, including the new variety ‘Baromi2’, and wheat flour 米粉（包括新品种Baromi2）和小麦粉中一般成分和微量营养素的分析
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.271
H. Park, Jeong-Heui Lee, Jeom-Sig Lee, Y. Kim, Jieun Kwak
{"title":"Analysis of general ingredients and micronutrient in rice flour, including the new variety ‘Baromi2’, and wheat flour","authors":"H. Park, Jeong-Heui Lee, Jeom-Sig Lee, Y. Kim, Jieun Kwak","doi":"10.9721/kjfst.2023.55.3.271","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.271","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47177338","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 Aronia powder on the quality characteristics of texturized vegetable protein using defatted soy flour Aronia粉对脱脂大豆粉质地化植物蛋白品质特性的影响
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.252
C. Park, M. Seo, S. Jung
{"title":"Effects of Aronia powder on the quality characteristics of texturized vegetable protein using defatted soy flour","authors":"C. Park, M. Seo, S. Jung","doi":"10.9721/kjfst.2023.55.3.252","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.3.252","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42679380","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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