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The Korean Journal of Food And Nutrition最新文献

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Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating 微波加热后最佳性质米粥的制备条件
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.4.440
H. Park, Hyun‐Joo Kim, E. Sim, Jieun Kwak, A. Chun, Youngje Jo, K. Woo, Mi-jung Kim
{"title":"Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating","authors":"H. Park, Hyun‐Joo Kim, E. Sim, Jieun Kwak, A. Chun, Youngje Jo, K. Woo, Mi-jung Kim","doi":"10.9799/KSFAN.2020.33.4.440","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.4.440","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"54 1","pages":"440-446"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80439228","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
A Study on the Existence and Sodium Consumption of Active Seniors among the Elderly Using National Health and Nutrition Survey 利用全国健康与营养调查对老年人活跃老年人生存状况及钠摄入量的研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.4.399
J. Rhee, Yang Sung-Bum
{"title":"A Study on the Existence and Sodium Consumption of Active Seniors among the Elderly Using National Health and Nutrition Survey","authors":"J. Rhee, Yang Sung-Bum","doi":"10.9799/KSFAN.2020.33.4.399","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.4.399","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"262 1","pages":"399-405"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76556404","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
Chemical Composition of the Essential Oils from Solidago virga-aurea var. asiatica Nakai with Different Harvesting Area 不同采收区金银花挥发油化学成分的研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.3.257
Choi Hyang Sook
{"title":"Chemical Composition of the Essential Oils from Solidago virga-aurea var. asiatica Nakai with Different Harvesting Area","authors":"Choi Hyang Sook","doi":"10.9799/KSFAN.2020.33.3.257","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.3.257","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"94 1","pages":"257-265"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83875522","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
Effect of Lactobacillus helveticus HY7801 Oral Administration on Immune Response and Skin Improvement in Animal Model of Atopic Dermatitis helveticus乳杆菌HY7801口服对特应性皮炎动物模型免疫反应和皮肤改善的影响
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.174
Yang Park, Hong-Geun Oh, Jeong-Hwi Cho, Jinhwan Choi, Youngpil Kim, Seon-Jeong Yu, O. Kim
{"title":"Effect of Lactobacillus helveticus HY7801 Oral Administration on Immune Response and Skin Improvement in Animal Model of Atopic Dermatitis","authors":"Yang Park, Hong-Geun Oh, Jeong-Hwi Cho, Jinhwan Choi, Youngpil Kim, Seon-Jeong Yu, O. Kim","doi":"10.9799/KSFAN.2020.33.2.174","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.174","url":null,"abstract":"Probiotics improve the immune system. However, the effects of its lactic acid bacteria on atopic dermatitis relief and inflammation improvement is not fully understood. Recently, one of the probiotics, Lactobacillus helveticus HY7801 (HY7801), was found to have an anti-inflammatory effect. In this study, we investigated the effects of HY7801 on atopic dermatitis-induced animal models. After four weeks of oral administration, the group treated with HY7801 showed amelioration of the atopic dermatitis compared to the group receiving placebo. In the HY7801 treated group, the epidermal hyper-proliferation and collagen deposition were inhibited compared to the placebo group, and the secretion amount of the inflammatory factors, such as TNF-α, IL-4 were reduced. In conclusion, these results suggest that HY7801 acts as a functional probiotic via amelioration of the atopic dermatitis such as a decrease of epidermal hyper-proliferation, and collagen deposition and anti-inflammatory effects.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"14 1","pages":"174-182"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88945602","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 Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder 不同量多拉吉粉湿面品质特性研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.1.037
Hyeon-Hee Yu, Zhu Ruiyu, Seon Hyo Kim, J. Oh
{"title":"Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder","authors":"Hyeon-Hee Yu, Zhu Ruiyu, Seon Hyo Kim, J. Oh","doi":"10.9799/KSFAN.2020.33.1.037","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.037","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"16 1","pages":"37-48"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84816945","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 American Waffle with Kamut Whole Wheat Flour 卡姆特全麦面粉美国华夫饼的品质特征
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.183
Mun-Yong Kim, J. Kim, C. Sil
{"title":"Quality Characteristics of American Waffle with Kamut Whole Wheat Flour","authors":"Mun-Yong Kim, J. Kim, C. Sil","doi":"10.9799/KSFAN.2020.33.2.183","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.183","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"113 1","pages":"183-193"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76821536","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
Antioxidant Effect and Blood Pressure Control Ability of Lactobacillus Fermented Gastrodia elata Bl. in Hypertension Model Rats (SHR) 发酵天麻乳杆菌对高血压模型大鼠的抗氧化作用及血压控制能力
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.5.493
Joung Pyo Park, S. Kang
{"title":"Antioxidant Effect and Blood Pressure Control Ability of Lactobacillus Fermented Gastrodia elata Bl. in Hypertension Model Rats (SHR)","authors":"Joung Pyo Park, S. Kang","doi":"10.9799/KSFAN.2020.33.5.493","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.5.493","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"2674 1","pages":"493-504"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74347620","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
A Study on the Relationship between Working Patterns and Health Conditions and Eating Habits of Workers in the Gyeongnam Area 庆南地区劳动者工作方式与健康状况及饮食习惯关系的研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.3.266
Seon Hee
{"title":"A Study on the Relationship between Working Patterns and Health Conditions and Eating Habits of Workers in the Gyeongnam Area","authors":"Seon Hee","doi":"10.9799/KSFAN.2020.33.3.266","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.3.266","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"5 1","pages":"266-278"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72698545","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 Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and Rubbing 不同焙揉时间球囊花叶茶品质特性研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.5.570
Hyun-Ju Eom, Nu Ri Kwon, Y. Jeong, Hyang-Sik Yoon, In-Jae Kim
{"title":"Quality Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and Rubbing","authors":"Hyun-Ju Eom, Nu Ri Kwon, Y. Jeong, Hyang-Sik Yoon, In-Jae Kim","doi":"10.9799/KSFAN.2020.33.5.570","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.5.570","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"87 1","pages":"570-575"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79375617","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 Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschata) by Drying Methods 干燥法分析冬南瓜营养成分及生理活性
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.1.091
W. Sim, Lee, Ok Hwan, Ho-Joong Kim, Su-Bin Ku, Seon-Hee Chae, Yonghun Choi, Xiao Men, Park Sungmin
{"title":"Analysis of Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschata) by Drying Methods","authors":"W. Sim, Lee, Ok Hwan, Ho-Joong Kim, Su-Bin Ku, Seon-Hee Chae, Yonghun Choi, Xiao Men, Park Sungmin","doi":"10.9799/KSFAN.2020.33.1.091","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.091","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"29 1","pages":"91-97"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79434869","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: 2
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