Korean Journal of Food and Cookery Science

Vol.26 No.1

Current Issue
Effects of Job Embeddedness on Job Satisfaction, Organizational Commitment and Turnover Intention -Focused on Employees of Hotel F & B Division- 호텔 식음료부서 종사원의 직무착근도가 직무만족, 조직몰입, 및 이직의도에 미치는 영향 하동현 Dong Hyun Ha , 김성민 Seong Min Kim 26(1) 1-12, 2010 Title Effects of Job Embeddedness on Job Satisfaction, Organizational Commitment and Turnover Intention -Focused on Employees of Hotel F & B Division- 호텔 식음료부서 종사원의 직무착근도가 직무만족, 조직몰입, 및 이직의도에 미치는 영향 하동현 Dong Hyun Ha , 김성민 Seong Min Kim DOI: Abstract Key Words Job embeddedness, job satisfaction, organizational commitment, turnover intention
Antioxidant Activity and Neuroprotective Effect of Concentrates from Commercial Sweet Persimmon Wine 시판 단감 와인농축물의 항산화 활성 및 신경세포 보호효과 서혜경 Hye Kyung Seo , 장선영 Sun Young Jang , 김현정 Hyun Jung Kim , 박해룡 Hae Ryong Park , 박중협 Joong Hyeop Park , 안광환 Gwang Hwan Ahn , 이승철 Seung Cheol Lee 26(1) 13-17, 2010 Title Antioxidant Activity and Neuroprotective Effect of Concentrates from Commercial Sweet Persimmon Wine 시판 단감 와인농축물의 항산화 활성 및 신경세포 보호효과 서혜경 Hye Kyung Seo , 장선영 Sun Young Jang , 김현정 Hyun Jung Kim , 박해룡 Hae Ryong Park , 박중협 Joong Hyeop Park , 안광환 Gwang Hwan Ahn , 이승철 Seung Cheol Lee DOI: Abstract Key Words Sweet persimmon wine, concentrate, antioxidant, neuroprotective effect, MTT assay
Antioxidative Activities of Enzymatic Digests from Dried Citrus unshiu and Citrus grandis Peels 온주밀감 및 당유자 진피 효소 추출물의 항산화 활성 현재석 Jae Seok Hyon , 강성명 Sung Myung Kang , 마힌다 Mahinda Senevirathne , 고원준 Won Joon Koh , 양태석 Tai Suk Yang , 오명철 Myung Cheol Oh , 오창경 Chang Kyung Oh , 전유진 You Jin Jeon , 김수현 Soo Hyun Kim 26(1) 18-25, 2010 Title Antioxidative Activities of Enzymatic Digests from Dried Citrus unshiu and Citrus grandis Peels 온주밀감 및 당유자 진피 효소 추출물의 항산화 활성 현재석 Jae Seok Hyon , 강성명 Sung Myung Kang , 마힌다 Mahinda Senevirathne , 고원준 Won Joon Koh , 양태석 Tai Suk Yang , 오명철 Myung Cheol Oh , 오창경 Chang Kyung Oh , 전유진 You Jin Jeon , 김수현 Soo Hyun Kim DOI: Abstract Key Words Citrus unshiu, Citrus grandis, dried peels, enzymatic digests, antioxidative activities
Quality Characteristics of Jeolpyeon with Addition of Jujube Concentrate 대추농축액을 첨가한 절편의 품질특성 채경연 Kyung Yeon Chae , 최은정 Eun Jeong Choi 26(1) 26-31, 2010 Title Quality Characteristics of Jeolpyeon with Addition of Jujube Concentrate 대추농축액을 첨가한 절편의 품질특성 채경연 Kyung Yeon Chae , 최은정 Eun Jeong Choi DOI: Abstract Key Words Jujube concentrate, optimal Jeolpyeon formulation, mechanical evaluation, overall acceptability
Quality Characteristics of Mugwort-Sulgi with Chemical Leavening Agents 팽창제 첨가에 따른 쑥설기의 품질특성 평가 임석순 Seok Soon Im , 황윤이 Yun Yi Hwang , 전미라 Mi Ra Jun 26(1) 32-40, 2010 Title Quality Characteristics of Mugwort-Sulgi with Chemical Leavening Agents 팽창제 첨가에 따른 쑥설기의 품질특성 평가 임석순 Seok Soon Im , 황윤이 Yun Yi Hwang , 전미라 Mi Ra Jun DOI: Abstract Key Words Chemical Leavening agent, mugwort, Sulgi, texture, sensory evaluation
Contribution of Emotional Labor to Job Stress of Dietitians in School Foodservice 학교급식 영양사의 감정노동이 직무스트레스에 미치는 영향 김현아 Hyun Ah Kim 26(1) 41-53, 2010 Title Contribution of Emotional Labor to Job Stress of Dietitians in School Foodservice 학교급식 영양사의 감정노동이 직무스트레스에 미치는 영향 김현아 Hyun Ah Kim DOI: Abstract Key Words Emotional Labor, job stress, dietitian, school foodservice
Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology 파래분말 첨가 설기떡의 최적화 김현숙 Hyun Sook Kim , 류은순 Eun Soon Lyu 26(1) 54-61, 2010 Title Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology 파래분말 첨가 설기떡의 최적화 김현숙 Hyun Sook Kim , 류은순 Eun Soon Lyu DOI: Abstract Key Words Green Laver, water, Sulgidduk, optimize, response surface methodology
Sensory Characteristics of Doenjang with Added Licorice Powder as Assessed by Response Surface Methodology 반응표면분석법을 이용한 감초분말 첨가 된장의 관능적 특성 김미림 Mi Lim Kim , 박은정 Eun Jung Park , 정지숙 Ji Suk Jeong 26(1) 62-71, 2010 Title Sensory Characteristics of Doenjang with Added Licorice Powder as Assessed by Response Surface Methodology 반응표면분석법을 이용한 감초분말 첨가 된장의 관능적 특성 김미림 Mi Lim Kim , 박은정 Eun Jung Park , 정지숙 Ji Suk Jeong DOI: Abstract Key Words Doenjang, Licorice, Glycyrrhiza uralensis
A Study Perception of Kyung-Book Local Foods by Characteristics 경북 향토음식에 대한 인식도 조사 민영희 Young Hee Min , 박금순 Geum Soon Park 26(1) 72-78, 2010 Title A Study Perception of Kyung-Book Local Foods by Characteristics 경북 향토음식에 대한 인식도 조사 민영희 Young Hee Min , 박금순 Geum Soon Park DOI: Abstract Key Words Native Local foods, college student, kyungbuk, recognition, characteristics
Biological Activities of Hot Water Extracts Made from Yuza(Citrus junos SIEB ex TANAKA) Peel Cultivated in Namhae 남해산 유자 과피 열수추출물의 생리활성 신정혜 Jung Hye Shin , 양승미 Seung Mi Yang , 강민정 Min Jung Kang , 이수정 Soo Jung Lee , 김성현 Sung Hyun Kim , 성낙주 Nak Ju Sung 26(1) 79-87, 2010 Title Biological Activities of Hot Water Extracts Made from Yuza(Citrus junos SIEB ex TANAKA) Peel Cultivated in Namhae 남해산 유자 과피 열수추출물의 생리활성 신정혜 Jung Hye Shin , 양승미 Seung Mi Yang , 강민정 Min Jung Kang , 이수정 Soo Jung Lee , 김성현 Sung Hyun Kim , 성낙주 Nak Ju Sung DOI: Abstract Key Words Yuza, namhae, phenolic compound, antioxidant activity
Antioxidative Activities of Dried and Fresh Citrus Peels in Jeju 제주산 감귤류 진피와 과피의 항산화 활성 현재석 Jae Seok Hyon , 강성명 Sung Myung Kang , 마힌다 Mahinda Senevirathne , 고원준 Won Joon Koh , 양태석 Tai Suk Yang , 오명철 Myung Cheol Oh , 오창경 Chang Kyung Oh , 전유진 You Jin Jeon , 김수현 Soo Hyun Kim 26(1) 88-94, 2010 Title Antioxidative Activities of Dried and Fresh Citrus Peels in Jeju 제주산 감귤류 진피와 과피의 항산화 활성 현재석 Jae Seok Hyon , 강성명 Sung Myung Kang , 마힌다 Mahinda Senevirathne , 고원준 Won Joon Koh , 양태석 Tai Suk Yang , 오명철 Myung Cheol Oh , 오창경 Chang Kyung Oh , 전유진 You Jin Jeon , 김수현 Soo Hyun Kim DOI: Abstract Key Words Citrus sunki, Citrus unshiu, Citrus natsudaidai, fresh and dried peels, antioxidative activity
A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analysis of Components Changes During the Fermentation 야콘 뿌리를 이용한 발효 초음료 개발 및 발효 중 성분 변화 이승연 Seung Yeon Lee , 유경미 Kyung Mi Yoo , 문보경 Bo Kyung Moon , 황인경 In Kyeong Hwang 26(1) 95-103, 2010 Title A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analysis of Components Changes During the Fermentation 야콘 뿌리를 이용한 발효 초음료 개발 및 발효 중 성분 변화 이승연 Seung Yeon Lee , 유경미 Kyung Mi Yoo , 문보경 Bo Kyung Moon , 황인경 In Kyeong Hwang DOI: Abstract Key Words Yacon root, alcohol fermentation, acetic acid fermentation, vinegar beverage, storage
Changes in Myrosinase Activity and Total Glucosinolate Levels in Korean Chinese Cabbages by Salting Conditions 배추 절임조건에 따른 Myrosinase 활성 및 Total Glucosinolates 함량 변화 황은선 Eun Sun Hwang 26(1) 104-109, 2010 Title Changes in Myrosinase Activity and Total Glucosinolate Levels in Korean Chinese Cabbages by Salting Conditions 배추 절임조건에 따른 Myrosinase 활성 및 Total Glucosinolates 함량 변화 황은선 Eun Sun Hwang DOI: Abstract Key Words Korean Chinese cabbage, total glucosinolates, myrosinase, salting time, salt concentration

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