Study on the Perceptions and Purchasing Realities of Consumers for Onion Hot-Water Extracts
김수렴 Su Ryeom Kim , 김창순 Chang Soon Kim , 오현주 Hyeon Ju Oh
25(4) 395-405, 2009
Abstract
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김수렴 Su Ryeom Kim , 김창순 Chang Soon Kim , 오현주 Hyeon Ju Oh
DOI:
Abstract
Key Words
onion hot-water extracts, consumer, perception, purchasing realities
Functional Composition and Antioxidative Activity from Different organs of Native Cirsium and Carduus Genera
김은미 Eun Mi Kim , 원선임 Sun Im Won
25(4) 406-414, 2009
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김은미 Eun Mi Kim , 원선임 Sun Im Won
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Abstract
Key Words
Cirsium, Carduus, silymarin, acacetin, apigenin, cynarin, narirutin, antioxidative activity
Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa)
김명희 Myung Hee Kim , 홍금주 Geum Ju Hong
25(4) 415-420, 2009
Abstract
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김명희 Myung Hee Kim , 홍금주 Geum Ju Hong
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Abstract
Key Words
Opuntia humifusa, Jeolpyun, quality properties, sensory evaluation
Comparative Composition of Organic and Inorgainc Arabica Beans and Their Antioxidant Characteristics
지은정 Eung Jung Ji , 유경미 Kyung Mi Yoo , 황인경 In Kyeong Hwang
25(4) 421-426, 2009
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지은정 Eung Jung Ji , 유경미 Kyung Mi Yoo , 황인경 In Kyeong Hwang
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Abstract
Key Words
organic, total phenolics, DPPH radical scavenging activity, flavonoids, sensory evaluation
Characteristics of Preparation of Rice Manju and Rice Flour with Soaking and Different Particle Sizes
이승현 Seung Hyun Lee , 신말식 Mal Shick Shin
25(4) 427-434, 2009
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이승현 Seung Hyun Lee , 신말식 Mal Shick Shin
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Abstract
Key Words
rice flour, soaking, particle size, gluten-free rice manju, properties
Antimicrobial Activity of Paeonia japonica Extract and Its Quality Characteristic Effects in Sulgidduk
최해연 Hae Yeon Choi
25(4) 435-444, 2009
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최해연 Hae Yeon Choi
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Abstract
Key Words
Sulgidduk, Paeonia japonica, antimicrobial activity, textural characteristics, sensory qualities
Effects of Corchorus olitorius Powder on the Quality Characteristics of Emulsion-type Sausage
황보미향 Mi Hyang Hwang Bo , 김현정 Hyun Jeong Kim , 정윤정 Yun Jeong Jeong , 전상경 Sang Kyung Jeon , 박수경 Soo Kyoung Park , 이인선 In Seon Lee
25(4) 445-451, 2009
Abstract
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황보미향 Mi Hyang Hwang Bo , 김현정 Hyun Jeong Kim , 정윤정 Yun Jeong Jeong , 전상경 Sang Kyung Jeon , 박수경 Soo Kyoung Park , 이인선 In Seon Lee
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Abstract
Key Words
Corchorus olitorius, emulsion-type sausage, VBN, nitrite contents
A Study of Residents` Recognition and Tourism Merchandising Intention of Native Local Foods in Yeongcheon Region
장순옥 Sun Ok Jang , 이연정 Yeon Jung Lee
25(4) 452-466, 2009
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장순옥 Sun Ok Jang , 이연정 Yeon Jung Lee
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Key Words
Local food, recognition, tourism merchandising, Yeongcheon
Properties of Rice Cakes for Topokki with Curry Powder
안장우 Jang Woo Ahn
25(4) 467-473, 2009
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안장우 Jang Woo Ahn
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Abstract
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Topokki, curry powder, quality, texture, sensory properties
Current Status of Functional Areas` Space and Suggestion of Their Equipment Requirements for School Foodservices in Gyeonggi Province
장혜자 Hye Ja Chang , 손혜정 Hye Jung Son , 최경기 Gyeong Gy Choi
25(4) 474-487, 2009
Abstract
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장혜자 Hye Ja Chang , 손혜정 Hye Jung Son , 최경기 Gyeong Gy Choi
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Abstract
Key Words
space by functional area, equipment requirement by foodservice size, school foodservice equipment
Effect of Cellulose Derivatives to Reduce the Oil Uptake of Deep Fat Fried Batter of Port Cutlet
김병숙 Byung Sook Kim , 이영은 Young Eun Lee
25(4) 488-495, 2009
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김병숙 Byung Sook Kim , 이영은 Young Eun Lee
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Abstract
Key Words
pork cutlet, cellulose derivatives, HPMC, MC, oil uptake, moisture retention
Influence of Roasting Time on Antibacterial and Antioxidative Effects of Coffee Extract
김지영 Ji Young Kim , 한영숙 Young Sook Han
25(4) 496-505, 2009
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김지영 Ji Young Kim , 한영숙 Young Sook Han
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Abstract
Key Words
coffee, roasting, antibacterial, antioxidative, extract
A Study on Cultivating Korean Chefs for the Globalization of Korean Food
민계홍 Kye Hong Min
25(4) 506-512, 2009
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민계홍 Kye Hong Min
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Abstract
Key Words
Korean food, globalization, Korean chef, management, cultivation
Quality Characteristics of Jeolpyon with Added Mulberry Fruit Powder
강양선 Yang Sun Kang , 조태옥 Tae Ock Cho , 홍진숙 Jin Sook Hong
25(4) 513-519, 2009
Abstract
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강양선 Yang Sun Kang , 조태옥 Tae Ock Cho , 홍진숙 Jin Sook Hong
DOI:
Abstract
Key Words
mulberry fruit powder, chemical composition, mechanical evaluation, overall acceptability
