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| 1 |
Quality Properties of Cooked Germinated-brown Rice
Park, Jong-Dae;Cho, Bong-Kyu;Kum, Jun-Seok;Lee, Hyun-Yu;
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The Korean Society of Food Preservation
, v.12, no.2, pp.101-106,
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| 2 |
Quality Characteristics of the Vaporized Liquid of Water-boiled Pine Needle
Lee, Hyo-Jin;Cui, Cheng-Bi;Choi, Hyung-Taek;Kim, Soo-Hyun;Ham, Young-An;Lee, Deuk-Sik;Ham, Seung-Shi;
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The Korean Society of Food Preservation
, v.12, no.2, pp.107-111,
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| 3 |
Effect of Vinegar on the Solubility of Calcium
Jang, Se-Young;Baek, Chang-Ho;Jeong, Kyou-Ho;Park, Nan-Young;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.12, no.2, pp.112-116,
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| 4 |
Effects of Undaria pinnatifida on the Physicochemical Properties of Egg
Jo, Kil-Suk;
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The Korean Society of Food Preservation
, v.12, no.2, pp.117-122,
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| 5 |
Manufacture of Nutritionally Balanced 'Sunsik' for the Moderns: Its Quality Characteristics
Kim, Jun-Han;Park, Pil-Sook;Kim, Jong-Kuk;
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The Korean Society of Food Preservation
, v.12, no.2, pp.123-129,
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| 6 |
Comparison of Pretreatment Methods for Extraction of Selected Components from Ganoderma lucidum
Chung, Hun-Sik;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.12, no.2, pp.130-134,
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| 7 |
Quality Evaluation of yut(Korean Traditional Candy) Prepared from Low Quality Dried-Persimmon
Kim, Jun-Han;Kang, Woo-Won;Kim, Jong-Kuk;
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The Korean Society of Food Preservation
, v.12, no.2, pp.135-140,
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| 8 |
Color Modeling of Milled Rice by Milling Degree
Kim, Oui-Woung;Kim, Hoon;Lee, Se-Eun;
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The Korean Society of Food Preservation
, v.12, no.2, pp.141-145,
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| 9 |
Effects of Microwave, Ultrasound and Roasting Pretreatments on Hot Water Extraction of Acanthopanax senticosus
Chung, Hun-Sik;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.12, no.2, pp.146-150,
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| 10 |
Effects of Cereal Powders on Rheological Properties in Kochujang
An Yeong-Soon;Hong Yeong-Pyo;Kim Hyong-Yol;Lee Keun-Bo;Lee Mi-Sook;
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The Korean Society of Food Preservation
, v.12, no.2, pp.151-155,
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| 11 |
Component Analysis of Different Parts of Chestnut
Kim Yong-Doo;Choi Ok-Ja;Kim Kyung-Je;Kim Ki-Man;Hur Chang-Ki;Cho In-Kyung;
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The Korean Society of Food Preservation
, v.12, no.2, pp.156-160,
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| 12 |
Component Analysis by Different Heat Treatments of Garlic (Allium saivum L.)
Kim Yong-Doo;Seo Jae-Sin;Kim Kyung-Je;Kim Ki-Man;Hur Chang-Ki;Cho In-Kyung;
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The Korean Society of Food Preservation
, v.12, no.2, pp.161-165,
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| 13 |
Antioxidative and Nitrite Scavenging Activities of Polygonatum odoratum Root Extracts with Different Steaming and Roasting Conditions
Kim Kyung-Tae;Kim Jung-Ok;Lee Gee-Dong;Kwon Joong-Ho;
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The Korean Society of Food Preservation
, v.12, no.2, pp.166-172,
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| 14 |
Anticancer and Immuno-activity of Methanol Extract from Onion Kochujang
Kim Jae-Yong;Park Kyung-Wook;Yang Hyun-Sook;Cho Young-Sook;Jeong Chang-Ho;Shim Ki-Hwan;Yee Sung-Tae;Seo Kwon-Il;
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The Korean Society of Food Preservation
, v.12, no.2, pp.173-178,
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| 15 |
Biological Activities of the Vaporized Liquid of Water-boiled Pine Needle
Lee Hyo-Jin;Cui Cheng-Bi;Choi Hyung-Taek;Kim Soo-Hyun;Ham Young-An;Lee Deuk-Sik;Ham Seung-Shi;
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The Korean Society of Food Preservation
, v.12, no.2, pp.179-183,
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| 16 |
Probiotic Properties of Lactic Acid Bacteria and Yeasts Isolated from Korean Traditional Food, Jeot-gal
Kim Seon-Jae;Ma Seung-Jin;Kim Hag-Lyeol;
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The Korean Society of Food Preservation
, v.12, no.2, pp.184-189,
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| 17 |
Fermentation and Sensory Characteristics of Korean Traditional Honey Wine from the Saccaromyces sake, Saccharomyces bayanus and Nuruk
Kim Seon-Jae;Jung Soon-Teck;Park Yoon-Mi;Cho Kwang-Ho;Ma Seung-Jin;
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The Korean Society of Food Preservation
, v.12, no.2, pp.190-194,
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