1 |
Shon DH, Kim SH and Ahn, CW. 1996. Screening of antithrombotic peptides from soybean paste by the microplate method. Korean J. Food Sci. Technol, 28:684-688
|
2 |
Ahn SJ, Kang SA. 1999. A Study on the Food Habits and Dietary Behaviors among the Korean Elderly. Korean J. Soc Food. Sci, 15(1): 81-94
|
3 |
Cho JI, Ha SD, Kim KS. 2004. Inhibitory effects of temperature, pH, and Potassium sorbate against natural microflora in strawberry paste during storage. Korean J. Food Sci Technol, 36(2): 355-360
과학기술학회마을
|
4 |
Han MJ, Koo SJ, Lee YS. 1998. The study of food habit and degree of depression in nursing home and privite home living elderly. Korean J Dietary Culture, 13(5): 475-486
|
5 |
Korean Food dictionary, p.1090 No.158
|
6 |
Lee BK 1999. Immunomodulation materials of fermented soybean products. Lecture 3, 2nd Symposium for Soybean Fermentation Foods, The Research Institute of Soybean Fermentation Food. Yeungnam Univ. Korea
|
7 |
Lee HS, Chang MJ. 1999. Effect of family type on the nutrient intake and nutritional status in elderly women. J Korean Soc Food Sci Nutr, 28(4): 934-941
과학기술학회마을
|
8 |
Lee JM, Park YJ, Oh JE. 2001. Development of elderly diet using inhibitory plant against aging process. Korean J Dietary-Culture, 16(2): 170-179
|
9 |
Moon SJ. 1995. Nutrition and Health. Sinkwang press, p.199
|
10 |
Young HT, Choi HJ. 2003. Studies on nutrient components between the Chungjung chicken meats and general chicken meats. Korean J. Food & Nutr, 16(3): 187-191
|
11 |
Recommended Dietary Allowances for Koreans 7th revision. Korean Nutrition Society 2000
|
12 |
Kwon JH, Jung HW, Byun MW, Kim JS. 1995. Effects of Storage Temperature and Packaging Methods on the Physicochemical Quality of Boiled - Dried Anchovies. J. Fd Hyg. Safety, 10(3): 97-102
|
13 |
Rho JH, Han CK, Lee NH, Chung YK. 1997. Effect of pork as protein source on Cadmium Toxicity in rats. Korean J. Anim. Sci, 39(5): 605-616
|
14 |
Kim WK, Choi KH, Kim YT, Park HH, Choi JY, Lee YS, Oh HI, Kwon IB and Lee SY. 1996. Purification and characterization of fibrinolytic enzyme produced from Bacillus sp. strains CK 11-4 screened from Chungkookjang. Appl. Environ. Microbiol, 62: 2482-2488
|
15 |
Lee EH. 1978. Preparation and usage of powdered fish protein. Korean J. Food Sci Technol, 11(3): 11-15
|
16 |
Kim HY, Kang NE. 2005. A Survey on the Seasonal Menu and Consumer Acceptance Test of Free Meals for the Elderly Facility in Sungnam Region. Korean J Dietary Culture, 20(2): 273-282
|
17 |
Kwon BS, Shin JS. 2002. Seed protein content and fatty acid composition of black seeded soybeans collected from southwestern islands. Korean J. Crop Sci, 47(3): 240-243
과학기술학회마을
|
18 |
Choe EO, Woo KJ, Chyun JH. 2002. Food preferences of the elderly living in Incheon area. Korean J Dietary Culture, 17(1): 78-89
과학기술학회마을
|
19 |
Miller CD, Denning H, Bauer A. 1952. Reation of nutrients in commercially prepared soybean curd. Food Res, 17: 261
DOI
|
20 |
Fotsis T, Pepper M, Adlercreutz H, Hase T, Montesano R, Schweigerer L. 1995.: Genistein, A dietary ingested isoflavonoids, inhibits cell proliferation and in vitro angiogenesis. J Nutr, 125(3): 790-797
|
21 |
Han KS, Lee EJ, Hong SP. 2005. Evaluation of storage characteristics of korean soups for the utilization of the Ready-Prepared Foodservice System. Korean J. Soc Food. Sci, 21(4): 406-415
|
22 |
Choi SY, Choi MJ, Lee JJ, Kim HJ, Hong SS, Chung KS and Lee BK. 1999. Growth suppression effect of traditional fermented soybean paste (Doerijang) on the various timor cells. J. Korea Soc. Food Sci. nutr, 28: 458-463
과학기술학회마을
|
23 |
Ku KH, Kim WJ. 1999. Status and prospect of soybean curd (Dubu) industry in korea. Korea Soybean Digest, 16(2): 1
|
24 |
Kim SH, Yang JL, Song YS. 1999. Physiolosical functions of Chungkookjang. Food Ind. Nutr, 4: 40-46
|
25 |
Mo SM, Choi HM, Ku JO, Lee JW. 2000. Nutition in Life cyle. Hyoil press
|
26 |
Lee NK, Yoon JY, Lee SR. 1995. Computation of Q10 Values and Shelf - life for Canned and Bottled Orange Juices. Korean J. Food Sci Technol, 27(5): 748-752
과학기술학회마을
|
27 |
Han KS, Lee EJ, Pyo EY, Lee HA. 2004. Standardization of recipes for large quantity production of korean foods(l). Korean J. Soc Food. Sci, 20(3): 235-246
|
28 |
Kim KJ, Kang JH. 1996. A Study of Retort - pouch Soybean Paste Pot Stew. Korean J. Soc Food. Sci, 12(4): 541-546
|
29 |
Barnes S, Kim H, Peterson G, Xu J. 1998. Isoflavones and cancer the estrogen paradox. Korea Soybean Digest, 15(2): 81-93
|
30 |
Kim MK, Lee TS, Choi JY, Park SO. 1997. Effects of Storage Temperature on the Components of Canned Oranges. Agricultural chemistry and Biotechnology, 40(3): 209-214
|
31 |
Hong SM, Choi SY. 1996. A study on meal management and nutrient intake of the elderly. J Korean Soc Food Sci Nutr, 25(6): 1055-1061
과학기술학회마을
|
32 |
Messina M, Messina V. 2000. Soyfoods, soybean isoflavones, and bone health: a brief overview. J Ren Nutr, 10(2): 63-68
DOI
ScienceOn
|