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Korean Journal of Food Science and Technology最新文献

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Virulence genes and antimicrobial resistance of Vibrio parahaemolyticus isolated from commercial marine products and aquarium waters 从商业水产品和水族馆水中分离的副溶血性弧菌的毒力基因和耐药性
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.159
Hyun-jung Seung, Li-La Kim, Junghyuck Park, S. Ryu, Young-Hee Jin, Ouk-Hee Kim, Eunkyoung Yun
{"title":"Virulence genes and antimicrobial resistance of Vibrio parahaemolyticus isolated from commercial marine products and aquarium waters","authors":"Hyun-jung Seung, Li-La Kim, Junghyuck Park, S. Ryu, Young-Hee Jin, Ouk-Hee Kim, Eunkyoung Yun","doi":"10.9721/kjfst.2023.55.2.159","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.159","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":"46462866","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
Physicochemical properties of sterilized honey bee drone brood and the antioxidant activity and oxidative stability of yeot-gangjeong supplemented with honey bee drone brood 绝育雄蜂幼蜂的理化性质及添加了雄蜂幼蜂的yeot-gangjeong的抗氧化活性和氧化稳定性
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.138
Jiyea Lee, Dayeon Son, J. Surh
{"title":"Physicochemical properties of sterilized honey bee drone brood and the antioxidant activity and oxidative stability of yeot-gangjeong supplemented with honey bee drone brood","authors":"Jiyea Lee, Dayeon Son, J. Surh","doi":"10.9721/kjfst.2023.55.2.138","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.138","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":"42979058","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
Mineral content and antioxidant potential of Pu-erh tea of different storage periods 不同贮存期普洱茶的矿物质含量及抗氧化潜力
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.101
Sung-Hee Choi, Il-Doo Kim, So-hyun Kim, J. Kwon, Dong-Hyun Shin
{"title":"Mineral content and antioxidant potential of Pu-erh tea of different storage periods","authors":"Sung-Hee Choi, Il-Doo Kim, So-hyun Kim, J. Kwon, Dong-Hyun Shin","doi":"10.9721/kjfst.2023.55.2.101","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.101","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":"45665680","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
Noodle making characteristics of domestic wheat flour according to sowing time 国产小麦粉按播种时间的面条制作特点
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.153
Y. Jung, Y. Jo, G. Lee, Hyun-Min Cho, So-Yoon Lee, H. Park, Jun-Soo Lee, H. Jeong
{"title":"Noodle making characteristics of domestic wheat flour according to sowing time","authors":"Y. Jung, Y. Jo, G. Lee, Hyun-Min Cho, So-Yoon Lee, H. Park, Jun-Soo Lee, H. Jeong","doi":"10.9721/kjfst.2023.55.2.153","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.153","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":"49421975","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 recent (2015-2020) imported food data in South Korea with recall cases 韩国近期（2015-2020年）进口食品召回案例分析
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.183
Jin-Joo Lee, Sang-Soon Kim, Sangoh Kim
{"title":"Analysis of recent (2015-2020) imported food data in South Korea with recall cases","authors":"Jin-Joo Lee, Sang-Soon Kim, Sangoh Kim","doi":"10.9721/kjfst.2023.55.2.183","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.183","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":"47831282","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
Development and validation of analytical method for residual solvents in food packaging material using headspace GC/FID 食品包装材料中残留溶剂顶空GC/FID分析方法的开发和验证
Korean Journal of Food Science and Technology Pub Date : 2023-04-30 DOI: 10.9721/kjfst.2023.55.2.106
Eunbee Kim, Jung-Eun Lee, J. Hwang, Kwonyong Eom, Hyun-Ah Kim, Soo-Hee Lee
{"title":"Development and validation of analytical method for residual solvents in food packaging material using headspace GC/FID","authors":"Eunbee Kim, Jung-Eun Lee, J. Hwang, Kwonyong Eom, Hyun-Ah Kim, Soo-Hee Lee","doi":"10.9721/kjfst.2023.55.2.106","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.2.106","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":"46424673","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
In vitro screening of seaweed ethanol extracts for anti-inflammatory and anti-obesity properties 海藻乙醇提取物抗炎和抗肥胖特性的体外筛选
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.50
Qunzhe Wang, Jing Yan, Yuri Im, J. Bak, Yeong-Sin Go, Yula Go, H. Kim
{"title":"In vitro screening of seaweed ethanol extracts for anti-inflammatory and anti-obesity properties","authors":"Qunzhe Wang, Jing Yan, Yuri Im, J. Bak, Yeong-Sin Go, Yula Go, H. Kim","doi":"10.9721/kjfst.2023.55.1.50","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.50","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43627707","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 adenosine-containing royal jelly on skin collagen enhancement and the underlying mechanisms 腺苷蜂王浆增强皮肤胶原蛋白的作用及其机制
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.43
S. Seo, Yong-Seol Ryu, Min-Je Jo, Hyung-Gook Park, Muhyun Jin, H. Cho
{"title":"Effects of adenosine-containing royal jelly on skin collagen enhancement and the underlying mechanisms","authors":"S. Seo, Yong-Seol Ryu, Min-Je Jo, Hyung-Gook Park, Muhyun Jin, H. Cho","doi":"10.9721/kjfst.2023.55.1.43","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.43","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43186877","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
Physicochemical properties of whole cereal flour blends and their utilities in ground meat products 全谷物粉混合物的理化性质及其在绞肉制品中的应用
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.83
Dojin Park, Jaewon Kim, Hyun-Seok Kim
{"title":"Physicochemical properties of whole cereal flour blends and their utilities in ground meat products","authors":"Dojin Park, Jaewon Kim, Hyun-Seok Kim","doi":"10.9721/kjfst.2023.55.1.83","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.83","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43320746","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
Optimization of reaction flavor derived from Tenebrio molitor (mealworm) with beef broth-like odor note 具有牛肉肉汤样气味的粉虫反应香精的优化
Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI: 10.9721/kjfst.2023.55.1.1
Hyeyoung Park, Chang-Joo Lee, I. Cho
{"title":"Optimization of reaction flavor derived from Tenebrio molitor (mealworm) with beef broth-like odor note","authors":"Hyeyoung Park, Chang-Joo Lee, I. Cho","doi":"10.9721/kjfst.2023.55.1.1","DOIUrl":"https://doi.org/10.9721/kjfst.2023.55.1.1","url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47194517","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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