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Journal of the Korean Society of Food Culture最新文献

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Quality Characteristics of Muffin with Added Grape Powder 添加葡萄粉对松饼品质的影响
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.498
Hyun-Chul Jeong, Hyeon-Mo Jeon
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引用次数: 1
Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang’s Recipe Book) of Eun-jin Song’s Family 宋恩珍家族《东春堂食谱》的内容与特点
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.411
Yong-min Kwon, Chae-Lin Park
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引用次数: 0
Study on Modern Food Culture History through Records from Foreigners’ Chosun Dynasty Travel in the Enlightenment Period 从启蒙时期外国人朝鲜旅行记录看近代饮食文化史
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.381
Mi-hye Kim
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引用次数: 0
Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly 老年枸杞粉加正均的品质特性研究
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.473
H. Jang, Na-young Kim, U. Kim, M. Han
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引用次数: 2
Perception on School Administrator’s Supports and Job Satisfaction by Nutrition Teachers (Dietitian) 营养教师(营养师)对学校行政人员支持与工作满意度的感知
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.430
Michael Y. Moon, Myung-Hee Kim, K. Jang, Je-Hyuk Lee
{"title":"Perception on School Administrator’s Supports and Job Satisfaction by Nutrition Teachers (Dietitian)","authors":"Michael Y. Moon, Myung-Hee Kim, K. Jang, Je-Hyuk Lee","doi":"10.7318/KJFC/2016.31.5.430","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.5.430","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126830389","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 Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng 添加黑加仑粉对养肝品质及抗氧化活性的影响
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.457
M. Park, H. Chung
{"title":"Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng","authors":"M. Park, H. Chung","doi":"10.7318/KJFC/2016.31.5.457","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.5.457","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130342871","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: 3
Analysis of Perception and Satisfaction of Vinegar-Based Sauce: Focus on IPA Skills 醋基酱的感知与满意度分析:以IPA技能为中心
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.465
Yang-ho Jin, Hyeok-Sung Kwon, Se-Jeong Bae
{"title":"Analysis of Perception and Satisfaction of Vinegar-Based Sauce: Focus on IPA Skills","authors":"Yang-ho Jin, Hyeok-Sung Kwon, Se-Jeong Bae","doi":"10.7318/KJFC/2016.31.5.465","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.5.465","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126392648","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
Studies on Dietary Habits and Residence Students’ Satisfaction with University Dormitory Foodservice in Jeollabuk-do Iksan Area 全北益山地区大学宿舍伙食习惯与住宿学生满意度研究
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.442
K. Min, I. Choi
{"title":"Studies on Dietary Habits and Residence Students’ Satisfaction with University Dormitory Foodservice in Jeollabuk-do Iksan Area","authors":"K. Min, I. Choi","doi":"10.7318/KJFC/2016.31.5.442","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.5.442","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127896158","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
Production and Supply of Milk in Joseon during Japanese Colonial Period (1910~1945) 日本帝国主义强占时期(1910~1945年)朝鲜的牛奶生产与供应
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.400
Kyou-Jin Lee
{"title":"Production and Supply of Milk in Joseon during Japanese Colonial Period (1910~1945)","authors":"Kyou-Jin Lee","doi":"10.7318/KJFC/2016.31.5.400","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.5.400","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"516 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123093817","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 and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb. 丁香提取物的抗氧化和抗炎活性研究。
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.481
H. Oh
{"title":"Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb.","authors":"H. Oh","doi":"10.7318/KJFC/2016.31.5.481","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.5.481","url":null,"abstract":"The objective of this study was to investigate the antioxidant and anti-inflammatory activities of Eugenia caryophyllata Thunb. water and 70% ethanol extracts. The content of total polyphenol was significantly higher in water extract than in 70% ethanol extract. The DPPH radical scavenging activity of water extract was similar to that of Vit. C at a concentration of 1,000 μg/mL. The ABTS radical scavenging activities of water and 70% ethanol extract were similar to that of Vit. C at a concentration of 1,000 μg/mL. SOD-like activity of water extract was higher than that of 70% ethanol extract at a concentration of 1,000 μg/mL but lower than that of Vit. C. The DPPH radical scavenging activity, ABTS radical scavenging activity, and SOD-like activity increased as concentrations of water and 70% ethanol extracts increased. Cell cytotoxicity was not observed at all concentrations except at 100 μg/mL concentration of water extract. Inhibitory activity on NO production effect of water extract was significantly higher than that of 70% ethanol extract. These results show that E. caryophyllata Thunb. has potent biological activities, and their activities were different depending on extraction solvent.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123950440","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: 3
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