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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.32 no.3, 2022년, pp.181 - 189
Kim, Myung-Hyun
초록이 없습니다.
Ahn, Jong Hoon, Park, Youngki, Jo, Yang Hee, Kim, Seon Beom, Yeon, Sang Won, Kim, Jun Gu, Turk, Ayman, Song, Jin Yong, Kim, Youngsoo, Hwang, Bang Yeon, Lee, Mi Kyeong. Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity. Food chemistry, vol.308, 125666-.
An, Xiangxue, Lee, Sang Gil, Kang, Hee, Heo, Ho Jin, Cho, Youn-Sup, Kim, Dae-Ok. Antioxidant and Anti-Inflammatory Effects of Various Cultivars of Kiwi Berry (Actinidia arguta) on Lipopolysaccharide-Stimulated RAW 264.7 Cells. Journal of microbiology and biotechnology, vol.26, no.8, 1367-1374.
Bae SK, Kim MR (2002) Effects of sodium metabisulfite and adipic acid on browning of garlic juice concentrate during storage. Korean J Food Cook Sci 18(1): 73-80.
BLOIS, MARSDEN S.. Antioxidant Determinations by the Use of a Stable Free Radical. Nature, vol.181, no.4617, 1199-1200.
Cho Y, Choi MY (2009) Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder. Korean J Food Cook Sci 25(2): 134-142.
Choi, Ji-Young, Kim, Jiyoon, Kim, Jungsoo, Jeong, Saeul, Yun, Kyeom Ju, Kim, Jihye, Moon, Jong Tae, Moon, Kwang-Deog. Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment. 한국식품저장유통학회지 = Korean journal of food preservation, vol.28, no.3, 325-335.
Choi MH, Kim MH, Han YS (2021) Quality characteristics and antioxidant activities of konjac jelly with the addition of premature mandarin peel powder. Korean J Food Cook Sci 37(4): 289-298.
한아름, 이재철, 서정희. 천연 연육후보제로서 강원도 토종다래의 항산화 활성 및 연육작용. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.34, no.3, 247-255.
HIDAKA, Hidemasa, TASHIRO, Yasuhito, EIDA, Toshiaki. Proliferation of Bifidobacteria by Oligosaccharides and Their Useful Effect on Human Health. Bifidobacteria and microflora : BM, vol.10, no.1, 65-79.
van den Heuvel, Ellen GHM, Muys, Theo, van Dokkum, Wim, Schaafsma, Gertjan. Oligofructose stimulates calcium absorption in adolescents. The American journal of clinical nutrition, vol.69, no.3, 544-548.
Hwang, Eun-Sun, Moon, So Jin. Quality Characteristics and Antioxidant Activity of Stick Jelly Made with Different Amount of Tomato Juice. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.50, no.5, 476-482.
Jeon JE, Lee IS (2019) Effects of adding green grape juice on quality characteristics of Konjak jelly. J Korean Soc Food Cult 34(5): 629-636.
Jeong JS, Kim ML (2008) Quality evaluation of citrus jelly prepared using concentrated citrus juice. Korean J Food Cook Sci 24(2): 174-181.
Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS (2007) An investigation the preparation and physicochemical proper ties of Oddi jelly using mulberry fruit powder. J Korean Soc Food Sci Nutr 20(1): 27-33.
Kim AJ, Yuh CS, Bang IS, Park SH (2006) The physicochemical properties and sensory evaluation of jelly with silkworm powder. J East Asian Soc Dietary Life 16(3): 308-314.
김다희, 김수진, 김미리. 가시파래 첨가 알룰로스 곤약젤리의 이화학적 품질 특성 및 항산화 활성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.48, no.9, 967-976.
Kim HA, Lee KH (2012) Quality characteristics of Yanggeng made with various sweeteners. J East Asian Soc Dietary Life 22(6): 818-825.
Kim NY, Jang HK, Yang KH, Lee KJ, Kim MR (2011) Antioxidant activities and quality characteristics of jelly added Rehmannia radix preparata concentrate. J East Asian Soc Dietary Life 21(6): 814-822.
Kim SJ (2013) Preparation and characteristics of konjac noodle-added mugwort. J East Asian Soc Dietary Life 23(5): 613-619.
김수진, 김다희, 김미리. 가시파래 첨가 알룰로스 양갱의 이화학적 품질 특성 및 항산화 활성 평가. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.48, no.9, 977-986.
Kim SY, O HB, Lee PR, Kim YS (2019) Quality characteristics and sensory properties of custard pudding made with various types of sweeteners. Culi Sci & Hos Res 25(3): 190-199.
Kim, Yu Mi, Kim, Jung-Min, Youn, Kwang-Sup. Quality and textural properties of jelly prepared with different gelling agents. 한국식품저장유통학회지 = Korean journal of food preservation, vol.27, no.5, 566-573.
Lee, Do Hee, Chung, Hai-Jung. Quality characteristics and antioxidant activities of jelly containing honeyberry powder. 한국식품저장유통학회지 = Korean journal of food preservation, vol.27, no.1, 111-118.
Lee ES, Lee YJ, Kim JH, Chun SS (2020) Quality characteristics of jelly with lemon myrtle (Backhousia citriodora) extracts. Korean J Food Nutr 33(2): 131-141.
Leontowicz, H., Leontowicz, M., Latocha, P., Jesion, I., Park, Y.S., Katrich, E., Barasch, D., Nemirovski, A., Gorinstein, S.. Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa 'Hayward' and Actinidia eriantha 'Bidan'. Food chemistry, vol.196, 281-291.
Nam, Se-Hyun, Kim, Myung-Hyun, Han, Young-Sil. Optimization of the Processing Conditions for Maquiberry Jelly by Response Surface Methodology. 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, vol.31, no.6, 373-382.
Swain, T., Hillis, W. E.. The phenolic constituents of Prunus domestica. I.-The quantitative analysis of phenolic constituents. Journal of the science of food and agriculture, vol.10, no.1, 63-68.
Wu YJZ, Kim MH, Han YS (2021) Antioxidant activity and quality characteristics of konjac jelly with the addition of Crataegus pinnatifida Bunge powder. Korean J Food Cook Sci 37(4): 318-327.
Yoon HS, Jeong EJ, Kwon NR, Kim IJ, Hong ST, Kang HJ, Eom HJ (2018) Quality characterization of yanggaeng added with jujube extracts. Korean J Food Nutr 31(6): 883-889.
Yoon HS, Oh MS (2003) Quality characteristics of mixed polysaccharide gels with various kiwifruit contents. Korean J Food Cook Sci 19(4): 511-520.
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