한국식품영양과학회

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국문지 51권 5호

2022-05-31
첨부파일명 : 51권 5호 목차.pdf 작성자 관리자 조회수 142

Review

Current Status and Future Prospects of the Insect Industry as an Alternative Protein Source for Animal Feed

Jung-Hyun Nam , Duri Kim , Ji-Yong Hyun , Hee-Jung Jin , Yun-Sang Choi , Jin-Ho Cho , Byoung Kon Lee , and Ji-Yeon Chun 

 

 

Articles

Effect of Barley β-Glucan on Osteoblast Differentiation and Molecular Mechanism

Hyeon-Oh Kim , Young-Ju Lim , and Won-Gu Jang 

 

Enhancement of the Skin-Whitening and UV-Absorption Effects of Angelica gigas Extract by Lactiplantibacillus plantarum Fermentation

Jun Hee Kim , Youn Seon Hwang, Min Hoo Kang, Suh Hee Yeom, Jae Hoon Park, and Jin Woo Kim 

 

Monitoring of Vitamin D Content in Domestic Foods

Chang Wan Lim , Jun Yeop Lee , Kwang Eun Jung , Jong Eun Won , Byung-Man Kwak , Ki Woong Lee , Jin Ju Park , and Sang Hoon Lee 

 

Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in Adzuki Bean Cultivars

Narae Han , Koan Sik Woo, Jin Young Lee, Seuk Bo Song, Yu-Young Lee, Mihyang Kim, Moon Seok Kang, and Hyun-Joo Kim 

 

Determination of the Protein Quality of Low-Molecular Weight Water-Soluble Chicken Breast Powder by a Protein Digestibility Corrected Amino Acid Score (PDCAAS) Analysis 

Jin A Lee , Min Ju Kim , Mi-Rae Shin , Seong-Soo Roh , Jung-Bok Lee , Ye hei Seo , Hyun Gyu Choi , and Hae-Jin Park 

 

Physiological Activity of Fermented Jangguntea and Its Quality Characteristics in Madeleine

Young Ju Choi , Mihyang Kim , Mi Hwa Park , Gyuri Mun, Hyeonsik Ryu, Donghwan Han, Beom Lee, Beum Soo Cho, Yoon Jung Park, Seo Yeon Park, You Jin Park, and Kyung Im Jung 

 

Quality Characteristics of Sikhye Made with Special Rice and High-Yielding Rice

Yun Jo Jung , Tae Whan Shin, Yeon Jae Jo, Ji Eun Kwak, Jun Soo Lee, and Heon Sang Jeong 

 

Physical Characterization and Manufacturing of Frozen Meal Kit Shredded Radish Using Various Freezing and Thawing Conditions

Duri Kim , Jung-Hyun Nam , Ji-Yong Hyun , Chang-Sook Kim , and Ji-Yeon Chun 

 

Quality Characteristics and Antioxidant Activity of Jelly Containing Varying Amounts of Jerusalem Artichoke Extract

Hye-Sook Kim  and Eun-Sun Hwang 

 

Analysis of Microbial Diversity and Amino Acids of Korean-Chungtaejeon and Japanese-Goishicha

Byung-Hyuk Kim , Kyung Hwan Moon, Chankyu Lim, Chun Hwan Kim, and Doo-Gyung Moon 

 

Effect of Temperature on the Behavior of Enterohemorrhagic Escherichia coli and Risk Probability of Foodborne Disease from Cheese and Butter Consumption

Ji Soo Lee , Yeon Ho Kim , Gun Ho Seo , Seong Beom Cho , and Ki Sun Yoon 

 

Consumer Attitudes Toward Health Claim Guidelines-Deriving Methods for Framing Health Claim Labeling Regulations for Better Consumer Understanding

Kwanyong Choi , So Min Jo, Seon Ha Jo, and Ji Yeon Kim 

 

 

Note

Study on the Formation and Stability Properties of Nanoemulsions with Octenyl Succinic Anhydride Modified Starch

San-Seong Kim , Eui-Seok Lee , and Soon-Taek Hong 

 

 

Corrigendum

Comparison of the Physicochemical Properties of Low and High-Moisture Extruded Meat Analog with Varying Moisture Content

Hyun-Woo Choi  and Gi-Hyung Ryu