Comparison on the ritual food of Yeosu and Pusan area
정복미 Bok Mi Jung
21(3) 271-282, 2005
Abstract
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정복미 Bok Mi Jung
DOI:
Abstract
Key Words
ritual food, Yeosu area, Pusan area
Oxidation Stability of Soybean Oil Containing Lithospermum erythrorhizon
김진숙 Jin Sook Kim , 이지현 Ji Hyun Lee , 장영은 Young Eun Chang , 한영실 Young Sil Han , 강명화 Myung Hwa Kang , 한귀정 Gwi Jung Han , 조용식 Yong Sik Cho
21(3) 283-289, 2005
Abstract
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김진숙 Jin Sook Kim , 이지현 Ji Hyun Lee , 장영은 Young Eun Chang , 한영실 Young Sil Han , 강명화 Myung Hwa Kang , 한귀정 Gwi Jung Han , 조용식 Yong Sik Cho
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Abstract
Key Words
Lithospermum erythrorhizon, oxidation stability, Lipid peroxidation
Analysis of Critical Control Points through Field Assessment of Sanitation Management Practices in Foodservice Establishments
곽동경 Tong Kyung Kwak , 이경미 Kyung Mi Lee , 장혜자 Hye Ja Chang , 강영재 Yong Jae Kang , 홍완수 Wan Soo Hong , 문혜경 Hye Kyung Moon
21(3) 290-300, 2005
Abstract
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곽동경 Tong Kyung Kwak , 이경미 Kyung Mi Lee , 장혜자 Hye Ja Chang , 강영재 Yong Jae Kang , 홍완수 Wan Soo Hong , 문혜경 Hye Kyung Moon
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Abstract
Key Words
Foodservice establishments, Critical control points, Prevention of foodborne disease, Sanitary management
Effect of Defatted Soy Flour on the Bread Making Properties of Wheat Flour
유양자 Yang Ja Yoo , 장학길 Hak Gil Chang , 최영심 Young Sim Choi
21(3) 301-310, 2005
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유양자 Yang Ja Yoo , 장학길 Hak Gil Chang , 최영심 Young Sim Choi
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Abstract
Key Words
defatted soy flour, bread, wheat flour, bread making properties
Antiproliferative and Antioxidative Activities of Methanol Extracts of Echinacea angustifolia
이준경 Joon Kyoung Lee , 구성자 Seung Ja Koo
21(3) 311-318, 2005
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이준경 Joon Kyoung Lee , 구성자 Seung Ja Koo
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Echinacea angustifolia, cytotoxicity, antioxidative effect, HL60 cells, HepG2 cells
Antimicrobial Effect of Forsythiae Fructus Extracts on Several Food-Borne Pathogens
배지현 Ji Hyun Bae , 김홍연 Hong Youn Kim , 장지연 Ji Youn Jang
21(3) 319-325, 2005
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배지현 Ji Hyun Bae , 김홍연 Hong Youn Kim , 장지연 Ji Youn Jang
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Forsythiae Fructus, antimicrobial activity, food-borne pathogens
Characteristics and development of Rice Noodle Added with Isolate Soybean Protein
박희경 Hee Kyung Park , 이효지 Hyo Gee Lee
21(3) 326-338, 2005
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박희경 Hee Kyung Park , 이효지 Hyo Gee Lee
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Key Words
water binding capacity, RVA, hunter color values, textural analysis, sensory evaluation, rice noodle
Changes of Chlorophyll Contents in Spinach by Growth Periods and Storage
이미희 Mi Hee Lee , 한재숙 Jae Sook Han , 소기신행 Nobuyuki Kozukue
21(3) 339-345, 2005
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이미희 Mi Hee Lee , 한재숙 Jae Sook Han , 소기신행 Nobuyuki Kozukue
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Abstract
Key Words
Spinach, chlorophyll, growth period, storage, packaging method
Catechins, Theaflavins and Methylxanthins Contents of Commercial Teas
김수연 Soo Yeun Kim , 한재숙 Jae Sook Han , 이갑랑 Kap Rang Lee , 소기신행 Nobuyuke Kozukue
21(3) 346-353, 2005
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김수연 Soo Yeun Kim , 한재숙 Jae Sook Han , 이갑랑 Kap Rang Lee , 소기신행 Nobuyuke Kozukue
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Korean teas, catechins, theaflavins, caffeine, theobromine
Antioxidant Activity and Physicochemical Characteristics of Tangerine Peel Tea Prepared with Citrus unshiu Cultivated in Cheju
유경미 Kyung Mi Yoo , 김채은 Chan Eun Kim , 김동일 Dong Il Kim , 허담 Dam Huh , 황인경 In Kyeong Hwang
21(3) 354-359, 2005
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유경미 Kyung Mi Yoo , 김채은 Chan Eun Kim , 김동일 Dong Il Kim , 허담 Dam Huh , 황인경 In Kyeong Hwang
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Tangerine tea, antioxidant activities, color, sensory evaluation
Quality Characteristics of Sulgiduck by the Addition of Astringency Persimmon Paste
홍진숙 Jin Sook Hong , 김명애 Myoung Ae Kim
21(3) 360-370, 2005
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홍진숙 Jin Sook Hong , 김명애 Myoung Ae Kim
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astringency persimmon paste, Gamsulgiduck, overall acceptability
A Study on the Participants Motives and Recognition, Effectiveness of the Cooking Skill Competition
민계홍 Kye Hong Min
21(3) 371-379, 2005
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민계홍 Kye Hong Min
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Key Words
Participant`s motives, recognition, effectiveness, skill competition, cook
Review : Bioactive Compounds in Vegetables: Their Role in the Prevention of Disease
이영은 Young Eun Lee
21(3) 380-398, 2005
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이영은 Young Eun Lee
DOI:
Abstract
Key Words
bioactive compounds, phytochemiclas, vegetables, cancer preventive effect, disease
