최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.19 no.3, 2003년, pp.318 - 323
정복미 (여수대학교 식품영양학과)
This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Yoon, SS : Korean Food. Su Hak Sa., p.129, 1991
Kim, MH, Han, JS and Lee, HS : A study on image and consumption about instant food of urban homemaker. Korean J. Home Economics, 26(3): 69-78, 1988
Kim, SH : New trends of studying on potential activities of doenjang. Korea Soybean Digest., 15(1): 8-15, 1998
Park, KY, Moon, SH, Baik, HS and Cheigh, HS : Antimutagenic effect of Doenjang(Korean fermented soy paste) toward aflatoxin. J. Korean Soc. Food Nutr., 19(2):156-162, 1990
Park, KY, Lim, SY and Rhee, SH : Antimutagenic and anticarcinogenic effects of doenjang. J. Korean Assoc., 2(1): 99-107, 1997
Shin, ZI, Ahn, CW, Nam, HS, Lee, HJ, Lee, HJ and Moon, TH : Fractionation of angiotensin converting enzyme(ACE) inhibitory peptides from soybean paste. Korean J. Food Sci. Technol., 27(2): 230-234, 1995
Hwang, JH : Angiotensin I converting enzyme inhibitory effect of doenjang fermented by B. subtilis isolated from meju, Korean traditional food. J. Korean Soc. Food Nutr., 26(5): 775-783, 1997
Cheigh, HS, Lee, JS, Moon, OS and Park, KY : Antioxidative activity of browning products fractionated from fermented soybean sauce. J. Korean Soc. Food Nutr., 22(5): 565-569, 1993
Cheigh, HS, Lee, JS and Lee, CY : Antioxidative characteristics of melanoidine related products fractionated from fermented soybean sauce. J. Korean Soc. Food Nutr., 22(5): 570-575, 1993
Lee, BK, Jang, YS, Yi, SY, Chung, KS and Choi, SY : Immunomodulators extracted from Korean-style fermented soybean paste and their function. Korean J. Innnunol., 19: 559-569, 1997
Kim, YH and Koh, JB : The mineral contents of green tea made with different drawing conditions. J. Korean Soc. Food Sci. Nutr., 14(3): 289-295, 1985
Park, CS and Park, EJ : Oxidative stability of green tea added mayonnaise. Korean J. Soc. Food Cookery Sci., 18(4): 407-411, 2002
해양수산부 : 해양수산통계연보. p.986, 1997
Ob, SL, Do, JR, Kim, YM, Jo, JH, Moon, KD, Kim, DS, Jo, KS and Koo, JO : A Study on the physicochemical properties of extrudate containing sea mustard by single extruder. J. Korean Fish Soc., 27(1): 13-27, 1994
Hwang, JK, Hong, SI, Kim, CT, Choi, MJ and Kim, YJ : Quality changes of meat patties by the addition of sea mustard paste. J. Korean Soc. Food Sci. Nutr., 27(3): 477-482, 1998
Choi, JH, Kim, DW, Kim, JH, Kim, DI, Lee, JS and Baek, YH : Effect of brown algae (Undaria Pinnatifida) -noodle on inhibitory action of obesity in SD rats. J. Korean Fish Soc., 32(1): 46-49, 1999
Byun, MW, Kwon, JH, Lee, SJ, Nam, SM and Cho, HO : Changes in physico-chemical properties of salted sea mustard (Undaria Pinnatifida) by gamma irradiation. Kor. J. Food Hygine, 6(3): 165-169, 1991
Kim, KH and Kim, CS : Studies on the manufacture of Underia Pinnatifida laver and it's physicochemical properties I. histochemical properties. Korean J. Food Sci. Technol., 14(4): 336-341, 1982
Cha, YJ, Lee, EH and Park, DC : Studies on the processing and utilization of seaweeds-studies on the processing of sea mustard jam -. J. Korean Fish Soc., 21(1): 42-49, 1988
Lee, RH, Cha, YJ, Kim, JG and Kwon, CS : Studies on the processing and utilization of seaweeds 1 . preparation of powdered sea mustard, Undaria Pinnatifida, mixtures for juice type beverage. J. Korean Soc. Food Sci. Nutr.,12(4): 382-386, 1983
AOAC, Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, DC, 1990
Suzuki, H, Wada, S, Hayakawa, S and Tamura, S : Effects of oxygen absorber and temperature on W3 polyunsaturated fatty acids of sardine oil during storage. J. Food Sci., 50: 358-360, 1985
Park, SK, Seo, KI, Choi, SH, Moon, JS and Lee, YH : Quality assessment of commercial doenjang prepared by traditional method. J. Korean Soc. Food Sci. Nutr., 29(2): 211-217, 2000
Ko, YS and Lee, IS : Quantitative analysis of free amino acids and free sugars in steamed and roasted green tea by HPLC. J. Korean Soc. Food Sci. Nutr., 14(3): 301-304, 1985
Jung, JK, Yu, CH, Chung, TY and La, SM : A study on Korean green tea (2) - Analysis of free amino acid and mineral -. J. Korean Nutr., 6(3): 187-197, 1973
Jeong, JH, Kim, JS, Lee, SD, Choi, SH and Oh, MJ : Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste. J. Korean Soc. Food Sci. Nutr., 27(1): 10-15, 1998
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.