Study on the Perceptions and Purchasing Realities of Consumers for Onion Hot-Water Extracts 양파열수추출물에 대한 소비실태 조사
김수렴 Su Ryeom Kim , 김창순 Chang Soon Kim , 오현주 Hyeon Ju Oh
25(4) 395-405, 2009
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김수렴 Su Ryeom Kim , 김창순 Chang Soon Kim , 오현주 Hyeon Ju Oh
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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 자생 엉겅퀴의 부위별 기능성 성분 항산화 효과
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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Cirsium, Carduus, silymarin, acacetin, apigenin, cynarin, narirutin, antioxidative activity
Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa) 천년초 열매 분말을 첨가한 절편의 품질특성
김명희 Myung Hee Kim , 홍금주 Geum Ju Hong
25(4) 415-420, 2009
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김명희 Myung Hee Kim , 홍금주 Geum Ju Hong
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Opuntia humifusa, Jeolpyun, quality properties, sensory evaluation
Comparative Composition of Organic and Inorgainc Arabica Beans and Their Antioxidant Characteristics 아라비카 원두의 산지 및 수확방법에 따른 이화학적 특성 및 항산화성
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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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 수침과 입자크기를 달리한 쌀가루와 쌀 만주제조 특성
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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rice flour, soaking, particle size, gluten-free rice manju, properties
Antimicrobial Activity of Paeonia japonica Extract and Its Quality Characteristic Effects in Sulgidduk 백작약 추출물의 항균효과 및 설기떡의 품질특성에 미치는 영향
최해연 Hae Yeon Choi
25(4) 435-444, 2009
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최해연 Hae Yeon Choi
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Sulgidduk, Paeonia japonica, antimicrobial activity, textural characteristics, sensory qualities
Effects of Corchorus olitorius Powder on the Quality Characteristics of Emulsion-type Sausage 몰로키아 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향
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
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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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Corchorus olitorius, emulsion-type sausage, VBN, nitrite contents
A Study of Residents` Recognition and Tourism Merchandising Intention of Native Local Foods in Yeongcheon Region 영천 향토음식에 대한 주민 인식과 관광상품화 의도에 관한 연구
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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Local food, recognition, tourism merchandising, Yeongcheon
Properties of Rice Cakes for Topokki with Curry Powder 카레 분말이 첨가된 떡볶이 떡의 품질 특성
안장우 Jang Woo Ahn
25(4) 467-473, 2009
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안장우 Jang Woo Ahn
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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 경기도지역 학교급식시설의 기능 공간별 면적 현황 및 구비 기기의 적정요건 제안
장혜자 Hye Ja Chang , 손혜정 Hye Jung Son , 최경기 Gyeong Gy Choi
25(4) 474-487, 2009
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장혜자 Hye Ja Chang , 손혜정 Hye Jung Son , 최경기 Gyeong Gy Choi
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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 셀룰로오스 유도체가 돈가스 튀김옷의 흡유량 감소에 미치는 영향
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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pork cutlet, cellulose derivatives, HPMC, MC, oil uptake, moisture retention
Influence of Roasting Time on Antibacterial and Antioxidative Effects of Coffee Extract 배전시간에 따른 커피 추출물의 항균 및 항산화 효과
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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coffee, roasting, antibacterial, antioxidative, extract
A Study on Cultivating Korean Chefs for the Globalization of Korean Food 한식 세계화를 위한 한식조리사 양성방안 연구
민계홍 Kye Hong Min
25(4) 506-512, 2009
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민계홍 Kye Hong Min
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Korean food, globalization, Korean chef, management, cultivation
Quality Characteristics of Jeolpyon with Added Mulberry Fruit Powder 오디가루를 첨가한 절편의 품질특성
강양선 Yang Sun Kang , 조태옥 Tae Ock Cho , 홍진숙 Jin Sook Hong
25(4) 513-519, 2009
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강양선 Yang Sun Kang , 조태옥 Tae Ock Cho , 홍진숙 Jin Sook Hong
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mulberry fruit powder, chemical composition, mechanical evaluation, overall acceptability