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The Korean Journal of Food And Nutrition最新文献

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The Effect of Dietary Quality on Quality of Life across Life Cycles in Korea - Using the Korea National Health and Nutrition Examination Survey 2013~2016 - 膳食质量对韩国人生命周期生活质量的影响——基于2013~2016年韩国国民健康与营养调查
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.1.096
E. Her, S. B. Young
{"title":"The Effect of Dietary Quality on Quality of Life across Life Cycles in Korea - Using the Korea National Health and Nutrition Examination Survey 2013~2016 -","authors":"E. Her, S. B. Young","doi":"10.9799/KSFAN.2021.34.1.096","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.1.096","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"81 1","pages":"96-106"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85409283","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 Garaedduk Enriched with Mealworm (Tenebrio molitor) Powder 黄粉虫粉富集黄粉鸭的品质特征
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.3.272
Hyekyoung Nam, K. Sim
{"title":"Quality Characteristics of Garaedduk Enriched with Mealworm (Tenebrio molitor) Powder","authors":"Hyekyoung Nam, K. Sim","doi":"10.9799/KSFAN.2021.34.3.272","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.3.272","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"5 1","pages":"272-288"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84680088","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
Comparison of Quality Properties for Choosing Appropriate Varieties of Saengcheonggukjang 生清果酱适宜品种品质特性比较
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.4.381
Namgeol Kim, Inhye Lee, Min-Jung Seo, Yu Young Lee, H. Choi, E. Sim, H. Yun
{"title":"Comparison of Quality Properties for Choosing Appropriate Varieties of Saengcheonggukjang","authors":"Namgeol Kim, Inhye Lee, Min-Jung Seo, Yu Young Lee, H. Choi, E. Sim, H. Yun","doi":"10.9799/KSFAN.2021.34.4.381","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.4.381","url":null,"abstract":"Saengcheonggukjang, known as Natto in Japan, is a soybean fermented food which is made from steamed soybean, Bacillus and water. Demand of Saengcheonggukjang has increased because it does not have much smell compared to Cheonggukjang. Seven varieties of Saengcheonggukjang were investigated and compared in terms of 100 seed weight, quality characteristics, hard seed rate, and water absorption rate in order to determine the suitability of Korean soybeans. In addition, each characteristic of Saengcheonggukjang was compared. ‘Hoseo’ and ‘Haewon’ showed low 100 seed weight with 8.41 g and 8.11 g, respectively. The water absorption rate was higher in ‘Hoseo’ and ‘Pungwon’ than in Japan varieties. The yield of Saengcheonggukjang was significantly different for each variety. No differences were observed in yield and hardness of Saengcheonggukjang with respect to the varieties and sowing date. ‘Haewon’ showed the highest amino nitrogen content with 575.0 mg%. Viscous material content did not appear to differ between varieties. These results suggested that ‘Hoseo’ and ‘Haewon’ can be considered as suitable candidates for yield and quality of Saengcheonggukjang compared to Japan varieties.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"34 1","pages":"381-389"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81923154","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
An Analysis of the Association between Chronic Disease Risk Factors according to Household Type for the Middle-aged: The Korea National Health and Nutrition Examination Survey (2013~2015) 2013~2015年韩国国民健康与营养调查中中年人慢性疾病危险因素的相关性分析
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.1.088
J. Kwak, J. Paik, Subin Choi, D. Ju, Min-ho Lee
{"title":"An Analysis of the Association between Chronic Disease Risk Factors according to Household Type for the Middle-aged: The Korea National Health and Nutrition Examination Survey (2013~2015)","authors":"J. Kwak, J. Paik, Subin Choi, D. Ju, Min-ho Lee","doi":"10.9799/KSFAN.2021.34.1.088","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.1.088","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"108 1","pages":"88-95"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80808107","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: 4
Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties 芫荽粉对猪肉饼品质及抗氧化活性的影响
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.4.347
J. Jeon, Myung‐Hyun Kim, Youngsil Han
{"title":"Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties","authors":"J. Jeon, Myung‐Hyun Kim, Youngsil Han","doi":"10.9799/KSFAN.2021.34.4.347","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.4.347","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"13 1","pages":"347-355"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81650181","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
Quality Characterization of Yanggaeng with Rice Germ Powder 大米胚芽粉养庚的品质表征
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.3.302
Hyun-Ju Eom, H. Kang, Nu Ri Kwon, Hyang-Sik Yoon, In-Jae Kim, Young Ho Kim, Yong-sup Song
{"title":"Quality Characterization of Yanggaeng with Rice Germ Powder","authors":"Hyun-Ju Eom, H. Kang, Nu Ri Kwon, Hyang-Sik Yoon, In-Jae Kim, Young Ho Kim, Yong-sup Song","doi":"10.9799/KSFAN.2021.34.3.302","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.3.302","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"11 1","pages":"302-309"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76236306","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 Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.) 褐变抑制剂处理对柑桔切片贮藏的影响
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.4.390
Bo-Bae Lee, Jin-Won Lee, Jae-ok Park, Youn-sup Cho, S. Nam
{"title":"Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.)","authors":"Bo-Bae Lee, Jin-Won Lee, Jae-ok Park, Youn-sup Cho, S. Nam","doi":"10.9799/KSFAN.2021.34.4.390","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.4.390","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"65 1","pages":"390-397"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76575899","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
Association between Eating Speed and Scores of Nutritional Quotient for Korean Adolescent (NQ-A) among High School Students in Chungbuk 进食速度与忠清北道高中生韩国青少年营养商数(NQ-A)得分的关系
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.2.156
Mi-Kyeong Choi, In Young Kim, Oksun Kim, Y. Bae
{"title":"Association between Eating Speed and Scores of Nutritional Quotient for Korean Adolescent (NQ-A) among High School Students in Chungbuk","authors":"Mi-Kyeong Choi, In Young Kim, Oksun Kim, Y. Bae","doi":"10.9799/KSFAN.2021.34.2.156","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.2.156","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"14 1","pages":"156-164"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80452325","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 Importance-Performance Related Foodservice according to the Level of Knowledge of Workers at Community Child Centers in Chungbuk Area 忠北地区社区儿童中心工作人员知识水平对餐饮服务重要性绩效的分析
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.9799/KSFAN.2021.34.1.123
Sooyoun Kwon, Kim Ok Sun
{"title":"Analysis of Importance-Performance Related Foodservice according to the Level of Knowledge of Workers at Community Child Centers in Chungbuk Area","authors":"Sooyoun Kwon, Kim Ok Sun","doi":"10.9799/KSFAN.2021.34.1.123","DOIUrl":"https://doi.org/10.9799/KSFAN.2021.34.1.123","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"20 1","pages":"123-131"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90246781","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 Isotopic Abundance Ratio of Consciousness Energy Treated L-Tryptophan Using LC-MS Spectrometry LC-MS法测定意识能处理l -色氨酸的同位素丰度
The Korean Journal of Food And Nutrition Pub Date : 2021-01-01 DOI: 10.13188/2469-4185.1000041
S. Jana
{"title":"The Isotopic Abundance Ratio of Consciousness Energy Treated L-Tryptophan Using LC-MS Spectrometry","authors":"S. Jana","doi":"10.13188/2469-4185.1000041","DOIUrl":"https://doi.org/10.13188/2469-4185.1000041","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88084547","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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