首页 > 最新文献

Korean Journal of Food and Cookery Science最新文献

英文 中文
성인남녀의 배달음식 이용 실태와 만족도 분석 分析成年男女的外卖食品使用情况和满意度
Korean Journal of Food and Cookery Science
Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.250
민선 박, 현주 배
{"title":"성인남녀의 배달음식 이용 실태와 만족도 분석","authors":"민선 박, 현주 배","doi":"10.9724/kfcs.2022.38.4.250","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.250","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76977518","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
식용곤충의 활용도 증진을 위한 식품학적 분석 연구 …旨在提高食用昆虫利用率的食品学分析研究。
Korean Journal of Food and Cookery Science
Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.215
영우 최, 태경 김, 민철 강, 재훈 이, 지윤 차, 혜원 장, 윤상 최
{"title":"식용곤충의 활용도 증진을 위한 식품학적 분석 연구","authors":"영우 최, 태경 김, 민철 강, 재훈 이, 지윤 차, 혜원 장, 윤상 최","doi":"10.9724/kfcs.2022.38.4.215","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.215","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82139125","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
건조 온도에 따른 와송의 항산화 및 항당뇨 활성 干燥温度对卧松的抗氧化及抗糖尿活性
Korean Journal of Food and Cookery Science
Pub Date : 2022-08-31 DOI: 10.9724/kfcs.2022.38.4.227
민영 유, 명현 김, 영실 한
{"title":"건조 온도에 따른 와송의 항산화 및 항당뇨 활성","authors":"민영 유, 명현 김, 영실 한","doi":"10.9724/kfcs.2022.38.4.227","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.4.227","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90651942","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
Antioxidant activity of pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study comparing the extraction conditions 济州产红甜菜(Beta vulgaris L.)色素的抗氧化活性:提取条件的比较研究
Korean Journal of Food and Cookery Science
Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.139
Yuri Kang, S. Lee, Hyun Jung Kim
{"title":"Antioxidant activity of pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study comparing the extraction conditions","authors":"Yuri Kang, S. Lee, Hyun Jung Kim","doi":"10.9724/kfcs.2022.38.3.139","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.139","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88816991","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
Development of school food service menus to cope with the COVID-19 pandemic in Korea 为应对新型冠状病毒感染症(COVID-19)，正在开发学校餐饮菜单
Korean Journal of Food and Cookery Science
Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.186
S. Min, Min June Lee, S. Chae, Seon Yeong Baek, Min Guk Seo, Tae Eun Kim, S. Ham
{"title":"Development of school food service menus to cope with the COVID-19 pandemic in Korea","authors":"S. Min, Min June Lee, S. Chae, Seon Yeong Baek, Min Guk Seo, Tae Eun Kim, S. Ham","doi":"10.9724/kfcs.2022.38.3.186","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.186","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87274758","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
Physical and emulsifying properties of modified rice starch with octenyl succinate esterification after annealing 琥珀酸辛烯酯改性大米淀粉退火后的物理及乳化性能
Korean Journal of Food and Cookery Science
Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.178
H. Park, S. Jeong, Ji-Young Song
{"title":"Physical and emulsifying properties of modified rice starch with octenyl succinate esterification after annealing","authors":"H. Park, S. Jeong, Ji-Young Song","doi":"10.9724/kfcs.2022.38.3.178","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.178","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91539343","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 quality characteristics of Gangwon traditional soy sauce depend on fermentation time 江原传统酱油的理化品质特性与发酵时间有关
Korean Journal of Food and Cookery Science
Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.153
J. Surh
{"title":"Physicochemical quality characteristics of Gangwon traditional soy sauce depend on fermentation time","authors":"J. Surh","doi":"10.9724/kfcs.2022.38.3.153","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.153","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85277572","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
Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using reverse osmosis 反渗透法鉴定威尔士洋葱(Allium fistulosum L.)浓缩液中挥发性化合物
Korean Journal of Food and Cookery Science
Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.146
Zen Shim, Dae-Hee Lee, Sang Mi Lee
{"title":"Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using reverse osmosis","authors":"Zen Shim, Dae-Hee Lee, Sang Mi Lee","doi":"10.9724/kfcs.2022.38.3.146","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.146","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89303969","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
Comparison in the dry noodle-making performance of US soft wheat flours with different gluten strength 不同面筋强度的美国软粉对干面条制作性能的比较
Korean Journal of Food and Cookery Science
Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.160
Na-Ri Baek, M. Kweon
{"title":"Comparison in the dry noodle-making performance of US soft wheat flours with different gluten strength","authors":"Na-Ri Baek, M. Kweon","doi":"10.9724/kfcs.2022.38.3.160","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.160","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77276112","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
Antioxidant effect of 80% ethanol extract of Jerusalem artichokes obtained by drying methods 干燥法制备的耶路撒冷洋蓟80%乙醇提取物的抗氧化作用
Korean Journal of Food and Cookery Science
Pub Date : 2022-06-30 DOI: 10.9724/kfcs.2022.38.3.170
Do Hee Kim, J. Seo, Myung-Hwa Kang
{"title":"Antioxidant effect of 80% ethanol extract of Jerusalem artichokes obtained by drying methods","authors":"Do Hee Kim, J. Seo, Myung-Hwa Kang","doi":"10.9724/kfcs.2022.38.3.170","DOIUrl":"https://doi.org/10.9724/kfcs.2022.38.3.170","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"11 36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79593316","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