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| 1 |
Solubilization of Arabinogalactan by Extrusion from Portulaca oleracea L. and Its In Vitro Antioxidant Activity
Choi, Ae-Jin;Jee, Ho-Kyun;Ko, Bo Sung;Kim, Yangha;Lee, Soo-Jeong;Kim, Chul-Jin;Cho, Yong-Jin;Kim, Chong-Tai;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.169-175,
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| 2 |
Physicochemical Characteristics of Soybean Pastes Containing Sword Bean
Lee, Hak Tae;Lee, Man Jong;Lee, Sang Sun;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.176-182,
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| 3 |
Study of γ-Amino Butyric Acid (GABA) Production by Lactobacillus sakei B2-16
Kook, Moo Chang;Cho, Seok Cheol;Cheigh, Chan Ick;Park, Hoon;Kim, Seung Seop;Jeong, Myoung Hoon;Pyun, Yu Ryang;Lee, Hyeon Yong;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.183-189,
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| 4 |
Changes of Aroma Compounds during Kimchi Powder Production and Encapsulation Effect of β-Cyclodextrin
Eom, Hyun-Ju;Yoo, Ki-Seon;Yim, Chang Youn;Joo, Seoungjo;Han, Jinhee;Jin, Qing;Yoon, Hyang-Sik;Han, Nam Soo;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.190-194,
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| 5 |
Determination of Polycyclic Aromatic Hydrocarbons in Smoked Food Products
Seo, Ilwon;Nam, Hejung;Lee, Songyoung;Lee, Kyueun;Shin, Han-Seung;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.195-202,
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| 6 |
Antioxidant Activity and Quality Characteristics of Soy Milk Mayonnaise Containing Soybean Paste Powder
Park, Hye Duck;Lee, Sang Sun;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.203-210,
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| 7 |
Analysis of Benzo[α]pyrene Content in Edible Oils from Korean Market
Nam, Hejung;Seo, Ilwon;Lee, Kyueun;Lee, Songyoung;Shin, Han-Seung;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.211-215,
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| 8 |
Several Functional Properties of Freeze-dried Powder of Pre-concentrated Aloe vera gel
Lee, Nam Jae;Lee, Seung Ju;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.216-220,
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| 9 |
Antioxidant Activity of Vinegars Commercially Available in Korean Markets
Lee, Seon-Mi;Choi, Youngmin;Kim, Youngwha;Kim, Dae-Jung;Lee, Junsoo;
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Korean Society for Industrial Food Engineering
, v.13, no.3, pp.221-225,
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