首页 > 最新文献

Korean Journal of Food and Cookery Science最新文献

英文 中文
광주광역시 지역민의 영양교육 요구도 조사 분석 光州广域市居民营养教育要求调查分析
Korean Journal of Food and Cookery Science
Pub Date : 2023-04-30 DOI: 10.9724/kfcs.2023.39.2.100
은평 양, 경윤 김, 승희 최, 금비 류, 옥경 김, 정미 윤
{"title":"광주광역시 지역민의 영양교육 요구도 조사 분석","authors":"은평 양, 경윤 김, 승희 최, 금비 류, 옥경 김, 정미 윤","doi":"10.9724/kfcs.2023.39.2.100","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.2.100","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"703 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76895277","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
제주산 해조류 5종의 항산화 활성 비교 比较5种济州产海藻类的抗氧化活性
Korean Journal of Food and Cookery Science
Pub Date : 2023-04-30 DOI: 10.9724/kfcs.2023.39.2.130
소소 김, 지영 김, 나현 양, 재홍 신, 현정 김
{"title":"제주산 해조류 5종의 항산화 활성 비교","authors":"소소 김, 지영 김, 나현 양, 재홍 신, 현정 김","doi":"10.9724/kfcs.2023.39.2.130","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.2.130","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84721477","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
섬애약쑥 첨가 요구르트의 이화학적 특성 및 항산화 활성 添加陕爱艾草酸奶的理化特性及抗氧化活性
Korean Journal of Food and Cookery Science
Pub Date : 2023-04-30 DOI: 10.9724/kfcs.2023.39.2.112
난경 김, 아영 이, 현영 김, 지현 김, 원택 서
{"title":"섬애약쑥 첨가 요구르트의 이화학적 특성 및 항산화 활성","authors":"난경 김, 아영 이, 현영 김, 지현 김, 원택 서","doi":"10.9724/kfcs.2023.39.2.112","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.2.112","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84604569","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
세정수로부터 쌀단백질 분리 및 용해도 향상방법 연구 研究从洗涤用水中分离大米蛋白质及提高溶解度的方法
Korean Journal of Food and Cookery Science
Pub Date : 2023-04-30 DOI: 10.9724/kfcs.2023.39.2.121
만희 백, 세훈 문
{"title":"세정수로부터 쌀단백질 분리 및 용해도 향상방법 연구","authors":"만희 백, 세훈 문","doi":"10.9724/kfcs.2023.39.2.121","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.2.121","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74393809","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
말토덱스트린으로 캡슐화한 안토시아닌 색소의 조리 중 안정성 用马托德斯特林封装的花青素色素在烹调中的稳定性
Korean Journal of Food and Cookery Science
Pub Date : 2023-04-30 DOI: 10.9724/kfcs.2023.39.2.73
준희 노, 말식 신
{"title":"말토덱스트린으로 캡슐화한 안토시아닌 색소의 조리 중 안정성","authors":"준희 노, 말식 신","doi":"10.9724/kfcs.2023.39.2.73","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.2.73","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78465442","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
블루베리와 녹차 분말 혼합 첨가가 열처리 가공식품인 백설기의 품질특성과 산화방지 활성에 미치는 영향 蓝莓和绿茶粉末混合添加对热处理加工食品雪糕品质特性和抗氧化活性的影响
Korean Journal of Food and Cookery Science
Pub Date : 2023-04-30 DOI: 10.9724/kfcs.2023.39.2.83
아름 한, 정희 서
{"title":"블루베리와 녹차 분말 혼합 첨가가 열처리 가공식품인 백설기의 품질특성과 산화방지 활성에 미치는 영향","authors":"아름 한, 정희 서","doi":"10.9724/kfcs.2023.39.2.83","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.2.83","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89253533","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
조리방법에 따른 테프 추출물의 항산화 및 대장암세포 성장 억제 활성 변화 根据烹调方法胶带提取物抗氧化及大肠癌细胞生长抑制活性变化
Korean Journal of Food and Cookery Science
Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.53
진아 서, 중재 이, 지형 주
{"title":"조리방법에 따른 테프 추출물의 항산화 및 대장암세포 성장 억제 활성 변화","authors":"진아 서, 중재 이, 지형 주","doi":"10.9724/kfcs.2023.39.1.53","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.1.53","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"117 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80514910","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
고구마 조청 제조를 위한 당화조건 확립 및 당화과정에서 생성되는 불쾌취 원인 물질 규명 确立制作地瓜调清的糖化条件及查明糖化过程中产生的不愉快取因物质
Korean Journal of Food and Cookery Science
Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.1
희원 이, 충훈 백, 상용 마, 미남 정, 문웅 정
{"title":"고구마 조청 제조를 위한 당화조건 확립 및 당화과정에서 생성되는 불쾌취 원인 물질 규명","authors":"희원 이, 충훈 백, 상용 마, 미남 정, 문웅 정","doi":"10.9724/kfcs.2023.39.1.1","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.1.1","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"67 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91475864","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
입자크기가 다른 시판 국내산 통밀가루의 품질 특성 및 생면 제조 적성 颗粒大小不同的市面上国产纯面粉的品质特性及生面制造性
Korean Journal of Food and Cookery Science
Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.41
정언 김, 형섭 김, 유진 문, 은정 이, 미라 권
{"title":"입자크기가 다른 시판 국내산 통밀가루의 품질 특성 및 생면 제조 적성","authors":"정언 김, 형섭 김, 유진 문, 은정 이, 미라 권","doi":"10.9724/kfcs.2023.39.1.41","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.1.41","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84697985","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
미강 단백질 첨가 브라우니의 특성 연구 对添加米糠蛋白质布朗尼特性的研究
Korean Journal of Food and Cookery Science
Pub Date : 2023-02-28 DOI: 10.9724/kfcs.2023.39.1.34
만희 백, 경애 이, 세훈 문
{"title":"미강 단백질 첨가 브라우니의 특성 연구","authors":"만희 백, 경애 이, 세훈 문","doi":"10.9724/kfcs.2023.39.1.34","DOIUrl":"https://doi.org/10.9724/kfcs.2023.39.1.34","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"125 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86058171","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
类型
全部 化学•材料 生命科学 医学 物理 工程技术 环境•农林 材料科学 地球科学 法学 管理学 化学 环境科学与生态学 计算机科学 教育学 经济学 农林科学 人文科学 生物学 数学 物理与天体物理 心理学 综合性期刊 其他 工业工程 理学 历史学 农学 文学 信息工程
数据库
全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley
期刊
Korean Journal of Food and Cookery Science
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
﹀
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
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
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 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 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1