发布求助
文献互助 智能选刊 最新文献

The Korean Journal of Food And Nutrition最新文献

筛选
英文 中文
Studies on Quality Characteristics of Commercial Silken Tofu Products 商品蚕丝豆腐产品质量特性研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.5.576
E. Sim, Hong-Sik Kim, H. Park, H. Choi, Ji-young Park
{"title":"Studies on Quality Characteristics of Commercial Silken Tofu Products","authors":"E. Sim, Hong-Sik Kim, H. Park, H. Choi, Ji-young Park","doi":"10.9799/KSFAN.2020.33.5.576","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.5.576","url":null,"abstract":"The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δlactone), other coagulants such as MgCl2 for making ‘silken tofu’ in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"6 1","pages":"576-583"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80566425","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
Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice 大黄茎汁果冻的品质特征
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.1.049
Mun-Suk Ha, J. Kim, Young Ju Lee, C. Sil
{"title":"Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice","authors":"Mun-Suk Ha, J. Kim, Young Ju Lee, C. Sil","doi":"10.9799/KSFAN.2020.33.1.049","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.049","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"104 1","pages":"49-57"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88138122","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
Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce 草本酱油的抗氧化作用及品质特性
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.1.086
Ki-Myong Kim, Ji-Sun Shin, Jae-Woo Lee
{"title":"Effects of Antioxidant and Quality Characteristics of Herb Soy Sauce","authors":"Ki-Myong Kim, Ji-Sun Shin, Jae-Woo Lee","doi":"10.9799/KSFAN.2020.33.1.086","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.086","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"117 1","pages":"86-90"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77037086","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 Firm Tofu Made from Various Soybeans 各种大豆制硬豆腐的品质特征
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.6.710
E. Sim, Yu-Young Lee, H. Park, H. Choi, Kwak Ji-Eun, Mi-jung Kim, Hong-Sik Kim, Jin-Sook Kim
{"title":"Quality Characteristics of Firm Tofu Made from Various Soybeans","authors":"E. Sim, Yu-Young Lee, H. Park, H. Choi, Kwak Ji-Eun, Mi-jung Kim, Hong-Sik Kim, Jin-Sook Kim","doi":"10.9799/KSFAN.2020.33.6.710","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.6.710","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"25 1","pages":"710-720"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90798175","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 Jelly with Lemon Myrtle (Backhousia citriodora) Extracts 柠檬桃金娘提取物果冻的品质特征
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.131
Eun-Sil Lee, S. Chun, Young Ju Lee, J. Ki
{"title":"Quality Characteristics of Jelly with Lemon Myrtle (Backhousia citriodora) Extracts","authors":"Eun-Sil Lee, S. Chun, Young Ju Lee, J. Ki","doi":"10.9799/KSFAN.2020.33.2.131","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.131","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"35 1","pages":"131-141"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85839203","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
Water-Soluble Vitamins Contents in Seafood-Based Dishes 海鲜类菜肴中水溶性维生素的含量
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.4.390
Naeun Kim, Younghwa Kim
{"title":"Water-Soluble Vitamins Contents in Seafood-Based Dishes","authors":"Naeun Kim, Younghwa Kim","doi":"10.9799/KSFAN.2020.33.4.390","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.4.390","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"55 1","pages":"390-398"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82244265","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 Brown Rice by Cultivar for Selection of Cultivar Suitable for Making Brown Rice Porridge 不同品种糙米的理化性质及其适宜制作糙米粥品种的选择
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.204
Jin-Young Lee, Hyun‐Joo Kim, H. Park, B. Lee, Hyun-Su Park, E. Ahn, Min Young Kim, Yu-Young Lee, Mi Hyang Kim, Byoungkyu Lee
{"title":"Physicochemical Properties of Brown Rice by Cultivar for Selection of Cultivar Suitable for Making Brown Rice Porridge","authors":"Jin-Young Lee, Hyun‐Joo Kim, H. Park, B. Lee, Hyun-Su Park, E. Ahn, Min Young Kim, Yu-Young Lee, Mi Hyang Kim, Byoungkyu Lee","doi":"10.9799/KSFAN.2020.33.2.204","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.204","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"14 1","pages":"204-209"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82270503","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
Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Vegetables in Gwangju Metropolitan City 光州地区蔬菜中蜡样芽孢杆菌的流行及毒素特征
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.142
Sun-Ju Cho, Jung-Beom Kim, So-Hyang Jeong, Y. Seo, Tae sun Kim, H. Lee, Mingyou Lee, Jung-Mi-Seo , Bae-Sik Cho, Bae-Sik Cho
{"title":"Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Vegetables in Gwangju Metropolitan City","authors":"Sun-Ju Cho, Jung-Beom Kim, So-Hyang Jeong, Y. Seo, Tae sun Kim, H. Lee, Mingyou Lee, Jung-Mi-Seo , Bae-Sik Cho, Bae-Sik Cho","doi":"10.9799/KSFAN.2020.33.2.142","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.142","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"6 1","pages":"142-148"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82460431","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 the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice 发酵黑蒜提取物对小鼠脂质代谢及保肝作用的研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.1.017
S. Chung, Lee Yong Kwon, Kyung-Hoon Han, B. Hwan, S. Han
{"title":"Effects of the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice","authors":"S. Chung, Lee Yong Kwon, Kyung-Hoon Han, B. Hwan, S. Han","doi":"10.9799/KSFAN.2020.33.1.017","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.017","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"9 1","pages":"17-26"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90361524","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: 5
A Study on Functional Senior Blended Soymilk with Enhanced Nutrition Using Soybeans and Oats 大豆和燕麦增强营养的功能性高级混合豆浆的研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.194
Jeong-Yeon Kim, K. Shin, Kwang-Jin Choi, C. Kang, Won-Cheon Choi, I. Choi
{"title":"A Study on Functional Senior Blended Soymilk with Enhanced Nutrition Using Soybeans and Oats","authors":"Jeong-Yeon Kim, K. Shin, Kwang-Jin Choi, C. Kang, Won-Cheon Choi, I. Choi","doi":"10.9799/KSFAN.2020.33.2.194","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.194","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"31 1","pages":"194-203"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73484037","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信