한국식품영양과학회

학회소식

공지사항

국문지 51권 6호

2022-06-30
첨부파일명 : 51_6_목차.pdf 작성자 관리자 조회수 416

Articles

Synergistic Effects Exerted by the Combination of Aster glehni and Vitamin B Complex on Cognitive Improvement

Jeongho Jeong , Mi Kyung Lim, and Soyeon Lee 

 

Antioxidant and Anti-Inflammatory Activities of Leaf-Fruit Extract Mixture of Lycium barbarum

Ji Eun Kim , Sung Jin Lee , Eun Young Bae , and Sun Yung Ly 

 

Effects of Abies holophylla Leaf Extract on Alcohol Metabolizing Enzyme Activity and Apoptosis in H2O2 and Ethanol-Induced HepG2 Cells

Mi Hwa Park , Young Ju Choi , Yoon Se Kim , and Kyung Im Jung 

 

Chemical Sensory Properties of Radishes in Varying Storage Periods and Temperatures Using Electronic Sensors and Multivariate Analyses

Seong Min Jo , Seong Jun Hong, Hyangyeon Jeong, Sojeong Yoon, and Eui-Cheol Shin 

 

Consumer’s Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder

Ji-U Jin , Mi-Sook Cho , and Ji-Eun Oh 

 

Comparison of Quality Characteristics of Brined Baechu Cabbage Prepared by Different Salting Methods

Yeon-Ok Park 

 

Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage

Da-Mi Choi , Sol-Hee Lee , and Hack-Youn Kim 

 

Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets

A-Ra Ko , Jung-Hyun Nam , Hee-Jung Jin , Ji-Hyun Im , Han-Sang Kim, and Ji-Yeon Chun 

 

Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done at Jeju Island

Ji-Hyun Im , Jung-Hyun Nam , A-Ra Ko , Hee-Jung Jin , Duri Kim , Chang-Sook Kim , and Ji-Yeon Chun 

 

Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination

Su-Yeon Jeong  and Young-Tack Lee 

 

Evaluation of the Quality Characteristics and Antioxidant Activity of Yanggaeng with Fructus Ligustri Lucidi Extract

Jing-Jing Li , Kyoung-Hee Kim , and Hong-Sun Yook 

 

 

Note

Analysis of the Texture Characteristics of Cooked Rice Using Extrusion Tests under Various Measurement Conditions

Sun-Hwa Shin  and Won-Seok Choi