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Korean Journal of Food Science and Technology最新文献

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Development of an extraction method of volatile aromatic compounds from doenjang 多恩江挥发性芳烃提取方法的研究
Korean Journal of Food Science and Technology Pub Date : 2023-06-30 DOI: 10.9721/kjfst.2023.55.3.205
In-Seo Hwang, Mina K. Kim
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引用次数: 0
Complete genome sequence of Paenibacillus macerans isolated from red pepper powder 从红辣椒粉中分离的芽孢杆菌全基因组序列
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.187
Hyeonjun Moon, Jaehoon Jung, Sang‐Soon Kim
{"title":"Complete genome sequence of Paenibacillus macerans isolated from red pepper powder","authors":"Hyeonjun Moon, Jaehoon Jung, Sang‐Soon Kim","doi":"10.9721/kjfst.2023.55.2.187","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.187","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49041015","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
Subcritical water extraction to obtain bioactive compounds with antioxidant activities from black pepper (Piper nigrum L.) 亚临界水提取黑胡椒中具有抗氧化活性的生物活性物质
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.133
Ha-Yeon Lee, M. Ko
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引用次数: 0
The development of fermented beverages through lactic acid fermentation of domestic banana corresponding to climate change 适应气候变化的国产香蕉乳酸发酵饮料的研制
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.165
Hyunjin Jung, Doyoung Kim, I. Oh
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引用次数: 0
Quality characteristics and antioxidant activities of cookies with garlic powder and its correlation to consumer acceptance 大蒜粉饼干的质量特征、抗氧化活性及其与消费者接受度的关系
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.127
Insu Choi, Mina K. Kim
{"title":"Quality characteristics and antioxidant activities of cookies with garlic powder and its correlation to consumer acceptance","authors":"Insu Choi, Mina K. Kim","doi":"10.9721/kjfst.2023.55.2.127","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.127","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45640186","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 an extract containing lutein and zeaxanthin on retinal damage 叶黄素和玉米黄质提取物对视网膜损伤的抑制作用
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.112
C. Shin, Eun-Mi Sun, Jihyun Min, Kwang-Won Jeong
{"title":"Inhibitory effect of an extract containing lutein and zeaxanthin on retinal damage","authors":"C. Shin, Eun-Mi Sun, Jihyun Min, Kwang-Won Jeong","doi":"10.9721/kjfst.2023.55.2.112","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.112","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45181190","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 effects of bee pollen addition to the dough and dipping syrup on the oxidative stability of yakgwa, a traditional Korean deep-fried confection 在面团中加入蜂花粉和蘸糖浆对韩国传统油炸甜点药瓜氧化稳定性的影响
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.145
Dayeon Son, Jiyea Lee, J. Surh
{"title":"The effects of bee pollen addition to the dough and dipping syrup on the oxidative stability of yakgwa, a traditional Korean deep-fried confection","authors":"Dayeon Son, Jiyea Lee, J. Surh","doi":"10.9721/kjfst.2023.55.2.145","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.145","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49052974","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
Functional assessment of the combined extracts of Nelumbo nucifera L. and Platycodon grandiflorus on fat accumulation in differentiated 3T3-L1 adipocytes 莲藕和桔梗联合提取物对分化的3T3-L1脂肪细胞脂肪积累的功能评价
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.120
E. Kang, Hee-jung Park, G. Go, Jeongho Jeong, Yejin Kim, Hyun-Kyung Kim, Sumin Kang, Hayoon Kim, JiHye Jang, G. Gang, Sang-Gill Lee
{"title":"Functional assessment of the combined extracts of Nelumbo nucifera L. and Platycodon grandiflorus on fat accumulation in differentiated 3T3-L1 adipocytes","authors":"E. Kang, Hee-jung Park, G. Go, Jeongho Jeong, Yejin Kim, Hyun-Kyung Kim, Sumin Kang, Hayoon Kim, JiHye Jang, G. Gang, Sang-Gill Lee","doi":"10.9721/kjfst.2023.55.2.120","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.120","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49363704","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 and cellular protective effect of domestic hazelnut (Corylus heterophylla) 榛子的抗氧化活性和细胞保护作用
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.177
S. Joo, H. Heo, Jong-Min Kim, H. Lee, M. Go, Tae-Yoon Kim, Ju-Hui Kim, H. Lee, Hyungjin Eoh, H. Kim
{"title":"Antioxidant activity and cellular protective effect of domestic hazelnut (Corylus heterophylla)","authors":"S. Joo, H. Heo, Jong-Min Kim, H. Lee, M. Go, Tae-Yoon Kim, Ju-Hui Kim, H. Lee, Hyungjin Eoh, H. Kim","doi":"10.9721/kjfst.2023.55.2.177","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.177","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48238326","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
Internalization of foodborne pathogens into fresh produce through damaged roots 食源性病原体通过受损的根部内化到新鲜农产品中
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.173
Jinnam Kim, Soe-Hee Park, Hyunji Og, Seungjun Lee
{"title":"Internalization of foodborne pathogens into fresh produce through damaged roots","authors":"Jinnam Kim, Soe-Hee Park, Hyunji Og, Seungjun Lee","doi":"10.9721/kjfst.2023.55.2.173","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.173","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48365768","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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