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한국식품저장유통학회지, ISSN 1738-7248, 2015, Volume 22, Issue 4, pp. 577 - 584
본 연구에서는 수입산 열대·아열대 과일의 항산화 효과를 비교하기 위하여 총 폴리페놀 함량, DPPH radical 소거능, ABTS radical 소거능, superoxide anion radical 소거능, FRAP 활성, tyrosinase 저해효과, 환원력 등을 측정하였다. 총... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 3, pp. 421 - 430
This study was conducted to investigate the effect of Lentinus edodes powder on the quality characteristics and antioxidant of rice cookies. The cookies for... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2012, Volume 19, Issue 5, pp. 712 - 719
In this study, the physicochemical and physiological activities of 10 different commercially available juices (apple juice-A: cloud type; apple juice-B: clear... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2014, Volume 21, Issue 5, pp. 668 - 675
본 연구에서는 아로니아 분말을 밀가루에 대하여 0%, 5%, 10%, 15%로 대체하여 머핀을 제조하고 품질 특성 및 항산화능을 조사하였다. 머핀의 일반성분 분석 결과 수분 함량은 대조군보다 첨가군에서 높게 나타났고, 조단백질, 조지방 및 회분 함량은 시료 간에 유의적인 차이가... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2013, Volume 20, Issue 2, pp. 265 - 271
The objective of this study was to assess the quality characteristics of yanggaeng prepared with different ratios of blueberry powder: 0%, 3%, 6%, and 9%. The... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2010, Volume 17, Issue 6, pp. 867 - 873
본 실험에서는 꽈리를 열매, 꽃받침, 잎, 줄기, 뿌리 등 부위별로 구분하여 메탄올로 추출하고 추출 수율, 총페놀 함량, 총플라보노이드 함량, DPPH radical 소거능, 아질산염 소거능, superoxide anion radical 소거능, 환원력, 철 이온에 대한 킬레이트 효과... 
식품과학
Journal Article
산업식품공학, ISSN 1226-4768, 2011, Volume 15, Issue 3, pp. 235 - 242
This study was conducted to investigate the quality characteristics of cookies with different levels of flaxseed powder. Cookies were prepared with four... 
spread factor | flaxseed | hardness | cookies
Journal Article
Korean Journal for Food Science of Animal Resources, ISSN 1225-8563, 2011, Volume 31, Issue 1, pp. 9 - 18
This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of... 
Shelf-life | Lotus leaf | Thiobarbituric acid | Volatile basic nitrogen | Chicken patties | Sensory evaluation | chicken patties | ANTIOXIDANT ACTIVITY | shelf-life | BREAST MEAT | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | thiobarbituric acid | volatile basic nitrogen | GROUND PORK MEAT | LEAVES | PHYSICOCHEMICAL PROPERTIES | lotus leaf | sensory evaluation | FAT | EXTRACTS | RICE BRAN FIBER
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2011, Volume 18, Issue 5, pp. 739 - 745
실험에서는 구절초를 꽃, 잎 줄기, 뿌리 등의 부위별로 구분하여 메탄올로 추출하고 추출 수율, 총 폴리페놀 및 총 플라보노이드 함량, DPPH radical 소거능, ABTS radical 소거능, superoxide anion radical 소거능, 아질산염소거능, 철 이온에 대한... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2011, Volume 18, Issue 1, pp. 39 - 45
본 연구에서는 치즈가루를 여러 수준(0%, 6%, 12%, 18%, 24%)으로 첨가하여 설기떡을 제조하고 일반성분, 색도, 조직감, 표면구조, 관능적 특성 등을 평가함으로써 치즈 설기떡의 대중화 가능성을 살펴보았다. 일반성분 분석 결과 수분함량은 치즈가루 첨가량이 증가할수록 낮게... 
식품과학
Journal Article
Japanese Journal of Applied Physics, Part 1: Regular Papers and Short Notes and Review Papers, ISSN 0021-4922, 05/2006, Volume 45, Issue 5 B, pp. 4396 - 4401
There is the problem of picture quality nonuniformity due to thin film transistor (TFT) characteristic variations throughout a panel of large-area... 
High resolution | AMOLED | Driving method | Pixel | Large area | PHYSICS, APPLIED | AMORPHOUS-SILICON | large area | THIN-FILM TRANSISTORS | driving method | pixel | high resolution
Journal Article
Korean Journal for Food Science of Animal Resources, ISSN 1225-8563, 2010, Volume 30, Issue 6, pp. 910 - 917
Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the... 
Chicken | Emulsion systems | Jigaemi | Dietary fiber | Makgeolli lees | CAPACITY | chicken | OAT FIBER | PROTEIN | FOOD SCIENCE & TECHNOLOGY | LEVEL | jigaemi | BOLOGNA | emulsion systems | STARCH | makgeolli lees | FAT | dietary fiber | POWDER | QUALITY CHARACTERISTICS | WATER
Journal Article
한국식품영양과학회지, ISSN 1226-3311, 2016, Volume 45, Issue 8, pp. 1122 - 1129
In this study, bioactive constituents and biological activities of aronia, blackcurrant, and maquiberry were investigated. The 60% ethanol extracts were... 
식품과학
Journal Article
Korean Journal for Food Science of Animal Resources, ISSN 1225-8563, 2011, Volume 31, Issue 6, pp. 817 - 826
The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate... 
Heat-induced gel | Makgeolli lees fiber | Model system | Salt-soluble meat protein | RHEOLOGICAL PROPERTIES | salt-soluble meat protein | FOOD SCIENCE & TECHNOLOGY | INDUCED GELATION | MUSCLE | MYOFIBRILLAR PROTEIN | FUNCTIONAL-PROPERTIES | PHYSICOCHEMICAL PROPERTIES | heat-induced gel | KAPPA-CARRAGEENAN | SAUSAGE | FAT | model system | SYSTEMS
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2011, Volume 18, Issue 5, pp. 669 - 677
본 연구에서는 마카 열수 추출액을 다양한 수준(0%, 8%, 16%, 24% 및 32%)으로 첨가하여 음료를 제조한 후 품질 특성을 살펴보고 및 에서 4주간 저장하면서 항산화능의 변화를 분석하였다. 마카 음료의 pH는 마카 추출액 첨가군이 대조군보다 낮게 나타났고 는 높게 나타났다.... 
식품과학
Journal Article
한국식품영양과학회지, ISSN 1226-3311, 2014, Volume 43, Issue 9, pp. 1349 - 1356
This study investigated the biological activities of 70% methanol extracts from black chokeberry and blueberry by measuring DPPH, superoxide anion and ABTS... 
식품과학
Journal Article
한국식품영양학회지, ISSN 1225-4339, 2010, Volume 23, Issue 4, pp. 485 - 491
With an increase in the number of people suffering from ageing-related diseases in our rapidly aging society, interests in natural products such as... 
maca | acetylcholinesterase | passive avoidance test | Morris water maze | sperm count | 식품과학
Journal Article
한국식품영양과학회지, ISSN 1226-3311, 2009, Volume 38, Issue 7, pp. 817 - 823
This study was conducted to determine the optimal extraction conditions for maca by comparing the yields, total polyphenol contents, superoxide dismutase... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2010, Volume 17, Issue 2, pp. 236 - 242
음료 베이스용 시럽을 개발하기 위하여 마카 추출액을 다양한 수준(0%, 7%, 14%, 21%, 28%)으로 첨가하고 품질 특성 및 항산화활성을 측정하였다. pH는 대조군보다 첨가군이 낮았고 시럽의 당도는 시료간에 유의적인 차이가 없었으며 점도는 마카추출액의 농도가 증가할수록... 
식품과학
Journal Article
동아시아식생활학회지, ISSN 1225-6781, 2017, Volume 27, Issue 1, pp. 69 - 77
This study investigated the quality characteristics and antioxidant activities of Yanggaeng prepared with different ratios of Pleurotus eryngii powder: 0, 3,... 
생활과학
Journal Article
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