한국식품영양과학회

학회소식

공지사항

국문지 50권6호

2021-07-01
첨부파일명 : 작성자 관리자 조회수 78

Articles

Study of Fermented Mealworm (Tenebrio molitor L.) as a Novel Prebiotic for Intestinal Microbiota

Su Jung Lee , Gyoo Taik Kwon, Yi Hyung Chung, Jong-Sang Yoo, Kyung-Hoon Cho, Young-Suk Kim, and Han Su Jang 

 

Investigation of Water-Soluble Vitamin (B1, B2, B3, and B7) Contents in Beverages and Confectionery

Chang-Guk Boo , Sung Min Cho, Hyang Yun Jeong, So Jeong Yoon, Seong Jun Hong, Seong Uk Heo, Younghwa Kim, and Eui-Cheol Shin 

 

Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue

Yong-Jun Cha , Jin Hyeon Kim, and Daeung Yu 

 

Stable Isotope Ratio Analysis for Origin Authentication of Red Pepper Powders and Soybeans

Hyun-Jeong Oh , Gyeong-a Ko, Min-Young Yang, and Yun-Ju Kim

 

Analysis and Risk Assessment of Benzo[a]pyrene, Dioxin, and Bisphenol A Content in Imported Agricultural Processed Food

Gyeong-Ji Kim , Jeung Hee An , and Kwon-Jai Lee 

 

Study on the Physicochemical Properties of Sweet Sorghum Juice at High Temperatures Required for High Qualified Syrup Production

Eom-Ji Hwang , Yeong-Hoon Lee, Young-Rok Cha, Da-Eun Kwon, and Jin-Cheon Park

 

Utilization of Pre-Rigor Pork Loin for the Manufacture of Low-Salt Pork Loin and Rapid Freezing Effect

Ha Eun Kim  and Koo Bok Chin 

 

Physicochemical Properties of Gluten Free Rice Pan Bread with Chickpea Flour Supplementation

Weon-Mo Kim , Ki-Hong Yoon, and Gyu-Hee Lee 

 

Effects of the Dietary Behavior-Related Consumer Competency on the Purchase Satisfaction of Fresh Food via Early-Morning Delivery Service

Soon-Ok Lee , Ji-Young Kim, and Seung-Min Lee 

 

Comparison between the QFD and the Kano-QFD Models for Identification of Customer Requirements and Management Factors within the Organization on the Powder Porridge Product for Baby

Haelim Cho  and Hyeja Chang 

 

 

Notes

Anti-colorectal Cancer Effect of Ganjang Prepared with Washed-Dehydrated Solar Salt on C57BL/6 Mice

So-Young Lee , Eui-Seong Park, Geun-Hye Hong, Jong-Hee Kim, and Kun-Young Park 

 

Comparative Analysis of the Nutritional Ingredients and Antioxidant Activities of Prunus salicina Daeseok, Formosa, and Chuhui Produced in Uiseong

Jung-Young Eom , Hyun-Jin Kim , Sang-Hun Choi, Hyun-Ju Seo, Ik-Jo Chun, Jeehye Sung, Jae Hwan Lim, In-Sook Kwun, and Young-Eun Cho 

 

Changes in Microbial Community by Salt Content in Kimchi during Fermentation

Geun-Hye Hong , So-Young Lee, Eui-Seong Park, and Kun-Young Park 

 

Erratum

Erratum: Correction for Incorrect Citation of Reference