Changes in Physicochemical Properties of Steamed Rice for Soong-Neung during Roasting (Unbekannt)
- Neue Suche nach: Ha, T. Y.
- Neue Suche nach: Chun, H. S.
- Neue Suche nach: Lee, C.
- Neue Suche nach: Kim, Y. H.
- Neue Suche nach: Han, O.
- Neue Suche nach: Ha, T. Y.
- Neue Suche nach: Chun, H. S.
- Neue Suche nach: Lee, C.
- Neue Suche nach: Kim, Y. H.
- Neue Suche nach: Han, O.
In:
KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
;
31
;
171-175
;
1999
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Changes in Physicochemical Properties of Steamed Rice for Soong-Neung during Roasting
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Beteiligte:Ha, T. Y. ( Autor:in ) / Chun, H. S. ( Autor:in ) / Lee, C. ( Autor:in ) / Kim, Y. H. ( Autor:in ) / Han, O. ( Autor:in )
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Erschienen in:KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ; 31 ; 171-175
-
Verlag:
- Neue Suche nach: UNKNOWN
-
Erscheinungsdatum:01.01.1999
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Format / Umfang:5 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
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Sprache:Unbekannt
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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Effects of Electron Beam Radiation on the Microflora and Sensory Characteristics of Pork LoinMin, J.-S. / Kim, I.-S. / Lee, M.-H. et al. | 1999
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Selection and Enumeration of Bifidobacteria in Fermented Foods with Various Lactic BacteriaLee, S.-K. / Park, D.-K. / Oh, H.-I. / Park, J.-H. et al. | 1999
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Production of Korean Traditional Soy Sauce from Rhizopus stolonifer Inoculated Grain Type MejuKim, D.-H. / Kang, S.-W. / Kim, S.-H. et al. | 1999
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- 848
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Isolation of Angiotensin Converting Enzyme Inhibitor from DoenjangKim, S. H. / Lee, Y.-J. / Kwon, D. Y. et al. | 1999
- 855
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Isolation of Antioxidative Components from the Bark of Rhus verniciflua STOKES Screened from Some Chinese Medicinal PlantsKim, I.-W. / Shin, D.-H. / Choi, U. et al. | 1999
- 864
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Antilisterial Synergistic Effect of Falcarindiol Isolated from Dystaemia takesimana Kitagawa with MonoglycrideOh, J.-A. / Shin, D.-H. / Ahn, Y.-S. et al. | 1999
- 870
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Rheological Properties of Citrus Pectin Solutions in the Presence of NaClHwang, J.-K. et al. | 1999
- 875
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Natural Occurrence of Fumonisin B~1 and B~2 in Corns Imported from U.S.AYu, C. C. / Oh, D. H. / Park, B. K. et al. | 1999
- 880
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Analysis of Antioxidant Nutrients in Green Yellow Vegetable JuiceChung, S.-Y. / Kim, H.-W. / Yoon, S. et al. | 1999
- 887
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The Flavor Components of Traditional Sigumjang MejuChoi, U.-K. / Kim, Y.-J. / Ji, W.-D. / Son, D.-H. / Choi, D.-H. / Jeong, M.-S. / Chung, Y.-G. et al. | 1999
- 894
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Aroma Components of Ookjook Tea (Polygonatum Involucratum Maxim)Choi, S.-H. / Baik, Y.-K. et al. | 1999
- 899
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Isolation and Charaterization of Lectin from Aloe veraPark, W.-B. / Park, J.-Y. et al. | 1999
- 906
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Detection of Irradiated Grains Using the DNA Comet AssayKim, C.-K. / Yang, J.-S. / Lee, H.-J. et al. | 1999
- 912
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Comparison of the Chemical Compositions of Korean and Chinese Safflower (Carthamus tinctorious L.) SeedKim, J.-H. / Kwak, D.-Y. / Choi, M.-S. / Moon, K.-D. et al. | 1999
- 919
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Effects of Cooking Methods on Composition of Polyunsaturated and Other Fatty Acids in Saury (Cololabis seira)Kim, J.-H. / Kim, C.-K. / Kwon, Y.-J. et al. | 1999
- 924
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Change of Physical Properties and Extraction of Sesame Meal Protein by Gamma irradiationCho, Y.-J. / Kim, J.-K. / Cha, W.-S. / Park, J.-H. / Oh, S.-L. / Byun, M.-W. / Chun, S.-S. / Kim, S.-H. et al. | 1999
- 931
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Analysis of Styrene Dimer and Trimer in Cup Noodle ContainersLee, K. H. / Jang, Y. M. / Kwak, I. S. / Yoo, S. S. / Kim, K. M. / Choi, B. H. / Lee, C. W. et al. | 1999
- 938
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Monitoring for the Color Formation of a Doraji Tea by Soaking of Threonine and Sucrose Solution and RoastingLee, G.-D. / Jeong, Y.-J. / Park, N.-Y. / Kwon, J.-H. et al. | 1999
- 945
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Development of Analysis Method of Gardenia Yellow as Natural Colorants and Content Survey in Commercial Foods by HPLCKim, H.-Y. / Kim, S.-H. / Hong, K.-H. / Lee, C.-W. / Kim, K.-S. / Ha, S.-C. / Jo, J.-S. et al. | 1999
- 952
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Development of Branched Oligosaccharides as a Cryoprotectant in SurimiAuh, J. H. / Lee, K.-S. / Lee, H.-G. / Park, K.-H. et al. | 1999
- 957
-
Effects of Cryoprotectants on the Textural Changes of Whole-coagulated Soybean Curd (Tofu) during Frozen StorageChung, S.-H. / Choi, W.-S. / Hye-Sook / Lim, S. / Lee, C.-H. et al. | 1999
- 964
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Fatty Acids Composition and Sensory Characteristics of the Commercial Native Chicken MeatKim, Y.-H. / Min, J.-S. / Hwang, G.-S. / Lee, S.-O. / Kim, I.-S. / Hyung-Il, B. / Lee, M.-H. et al. | 1999
- 971
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Investigation of Reactive Conditions to Extract Pectin with Exo-polygalacturonase from Pear PomaceYuk, H.-G. / Choi, J.-H. / Cho, Y.-J. / Ha, J.-U. / Hwang, Y.-I. / Lee, S.-C. et al. | 1999
- 977
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Effects of Emulsifiers on the Quality of Steamed BreadHwang, S.-Y. / Eom, I.-T. et al. | 1999
- 984
-
Isolation and Identification of Growth Inhibition Substance on L. monocytogenes from Dystaenia takesimana KitagawaOh, J.-A. / Shin, D.-H. / Baek, N.-I. et al. | 1999
- 994
-
Effect of Sucrose-Fatty Acid Ester on Baking Properties of White BreadLee, M.-J. / Mok, C. / Chang, H.-G. et al. | 1999
- 999
-
Physicochemical Properties of Hydroxypropylated Chestnut StarchPark, Y.-A. / Kim, J.-H. / Hwang, T.-Y. / Moon, K.-D. et al. | 1999
- 1005
-
Effect of Gamma Irradiation on the Improvement of Beef TendernessYook, H.-S. / Lee, J.-W. / Lee, K.-H. / Kim, D.-J. / Shin, H.-K. / Byun, M.-W. et al. | 1999
- 1011
-
Modeling of Extrusion for Pectin Extraction from Apple PomaceCho, Y.-J. / Kim, C.-T. / Kim, C.-J. / Hwang, J.-K. et al. | 1999
- 1017
-
Effect of the Extraction Conditions on the Quality Improvement of Mussel ExtractsAn, K.-H. / Kim, J.-G. / Ko, S.-n. / Kim, W.-J. et al. | 1999
- 1024
-
Effect of pH on the Green Tea ExtractionKim, S.-H. / Park, J.-D. / Lee, L.-S. / Han, D.-S. et al. | 1999
- 1029
-
Microbiological Cleaning Effect of Electrolyzed Acid Water by Containing PolysorbatesJeong, J.-W. / Park, K.-J. / Jung, S.-W. et al. | 1999
- 1035
-
Inhibition of Spoilage and Pathogenic Bacteria by Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 from Fermented Fish FoodKim, H.-J. / Lee, N.-K. / Cho, S.-M. / Kim, K.-T. / Paik, H.-D. et al. | 1999
- 1044
-
Fermentation Characteristics of Honey Wine by Saccharomyces bayanusJung, S.-T. / Rhim, J.-W. / Kim, D.-H. et al. | 1999
- 1050
-
Effects of Gamma Irradiation on Microbiological and Sensory Qualities in Processing of Low Salted and Fermented SquidKim, J.-H. / Lee, K.-H. / Ahn, H.-J. / Cha, B.-S. / Byun, M.-W. et al. | 1999
- 1057
-
Anti-hyperglycemic Effect of Cortex Mori radicis in db/db MiceKim, Y.-y. / Chung, S.-h. / Choue, R.-w. / Koo, S.-j. et al. | 1999
- 1065
-
Antimutagenic and Cytotoxic Effects of Aster scaber Root Ethanol ExtractBo, H.-S. H. / Ham, S.-S. et al. | 1999
- 1071
-
Antigenotoxic Effect of Dominant Bacterial Isolates from Kimchi in vitroChoi, J.-W. / Park, J.-H. / Ji, S.-T. / Choi, O.-B. / Shin, H.-K. et al. | 1999
- 1077
-
Antioxidative Activity of Some Antioxidants and Emulsifiers in Bulk and Emulsion SystemsKim, I.-W. / Shin, D.-H. / Jang, Y.-S. et al. | 1999
- 1084
-
Protective Effects of Ginger, Garlic, and Onion Against Radical Reaction Induced by Carbon Tetrachloride in RatsCho, Y.-S. / Song, J.-C. / Yang, C.-B. et al. | 1999
- 1090
-
Characteristics of Antioxidative and Antimicrobial Activities of Various Cultivars of Sweet PotatoLee, H.-H. / Kang, S.-G. / Rhim, J.-W. et al. | 1999
- 1096
-
The Protective Effect of Bifidobacterium breve K-110, K-111 and B. infantis K-525 on Carbon Tetrachloride-induced Hepatotoxicity in RatsPark, H.-Y. / Han, M. J. / Choi, E.-C. / Kim, D.-H. et al. | 1999
- 1101
-
Effect of Dietary Soybean Hydrolysate on Plasma Lipid Profiles, Select Biochemical Indexes, and Histopathological Changes in Spontaneously Hypertensive RatsChung, S.-W. / Choi, M.-A. / Park, J.-S. / Kim, K.-S. / Chung, D.-K. / Nam, H.-S. / Shin, Z.-I. / Yu, R. et al. | 1999
- 1109
-
Antifungal Activity of EDTA and Combinatory Synergism of EDTA with Polygodial against Saccharomyces cerevisiaeLee, S.-H. / Lee, J.-R. / Kim, C.-J. et al. | 1999
- 1115
-
Effect of Chitosan Treatment on the Quality of Dried LaversPark, J.-W. / Kang, S.-G. / Oho, S.-W. / Park, S.-Y. / Jung, S.-T. / Park, Y.-K. / Rhim, J.-W. / Ham, K.-S. et al. | 1999
- 1120
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Isolation of Taurine from Cooking Wastes of Anchovy Factory ShipLee, J. H. / Ji, C. I. / Park, D. C. / Gu, Y. S. / Park, J. H. / Park, Y. H. / Kim, S. B. et al. | 1999
- 1124
-
Composition of Amino Acid and Minerals in Cancerous TissuesJi, S.-K. et al. | 1999
- 1128
-
Antioxidative and Antimicrobial Effects of Water Extracts with Castanea crenata Leaf TeaChoi, O.-B. / Yoo, G.-S. / Park, K.-H. et al. | 1999
- 1132
-
Change of Physicochemical Characteristics of Persimmon Vinegar by Vacuum ConcentrationLee, B.-Y. / Yuk, J.-S. et al. | 1999
- 1137
-
Studies on the Physicochemical Characteristics of Sesame with Roasting TemperatureKim, H.-W. / Jeong, S.-Y. / Woo, S.-J. et al. | 1999
- 1144
-
Studies on the Naturally Occurring Benzoic Acids in Foods. Part(I) - Naturally Occurring Benzoic Acid and Sorbic Acid in Serveral Plants Used as Teas or Spices -Kim, M. C. / Park, H. K. / Hong, J. H. / Lee, D. Y. / Park, J. S. / Park, E. J. / Kim, J. W. / Song, K. H. / Shin, D. W. / Mok, J. M. et al. | 1999
- 1153
-
Volatile Flavor Characteristics of PropolisSong, H. N. / Kim, Y. E. / Hwang, I.-K. / Ahn, S. Y. et al. | 1999
- 1159
-
Detection and Absorbed-Dose Estimation of Irradiated Enzyme Powder Using ESR SpectroscopyChung, H.-W. / Jeong, J.-Y. / Kwon, J.-H. et al. | 1999
- 1164
-
Physicochemical Characteristics of beta-Glucan Isolated from BarleyKim, S.-R. / Choi, H.-D. / Seog, H.-M. / Kim, S.-S. / Lee, Y.-T. et al. | 1999
- 1171
-
Microstructure of Recombinated Gels of Amylose and Amylopectin Isolated from Rice StarchBaek, M.-H. / Shin, M.-S. et al. | 1999
- 1178
-
Analysis of Essential Oils from the Peel of Mandarine(Citrus unshiu Marc. Var. Okitsu)Kim, Y.-K. / Hyun, S.-W. / Ko, Y. H. et al. | 1999
- 1184
-
Conversion Patterns of Yellow Pigment from Gardenia jasminoides by Staphylococcus epidermidis and Lactobacillus plantarumJeong, H.-S. / Park, K.-H. et al. | 1999
- 1188
-
Physicochemical Properties of Insoluble Mineral Substances in Food AdditivesKim, H.-Y. / Lee, Y.-J. / Hong, K.-H. / Kwon, Y.-K. / Kim, S.-h. / Kim, H.-J. / Lee, C.-W. / Kim, K.-S. / Lee, S.-H. et al. | 1999
- 1196
-
Pasteurization Efficiency and Physico-Chemical Changes of Soymilk HTST Pasteurized Using MicrowavesKim, S. S. / Lee, J. H. et al. | 1999
- 1203
-
Production and Characteristics of Fermented Soy Sauce from Mountain HerbsKang, I.-J. / Ham, S.-S. / Chung, C.-K. / Lee, S.-Y. / Oh, D.-H. / Do, J.-J. et al. | 1999
- 1211
-
Effects of Salts, pH, Acidulants and Carbohydrolase on Extraction Yield and Color Change of GarlicCho, J.-S. / Kim, D.-H. / Kim, W.-J. et al. | 1999
- 1216
-
Effects of Low-temperature Blanching on Physical Properties of Chestnut PowderLim, J.-H. / Kim, J.-H. / Seo, Y.-H. / Moon, K.-D. et al. | 1999
- 1221
-
Characteristics of Volatile Flavor Compounds in Improved Kochujang Prepared with Glutinous Rice Koji during FermentationChoi, J.-Y. / Lee, T.-S. / Noh, B.-S. et al. | 1999
- 1227
-
Modified Atmosphere Packaging of Peaches (Prunus persica L. Batsch) for Distribution at Ambient TemperaturePark, J.-D. / Hong, S.-I. / Park, H.-W. / Kim, D.-M. et al. | 1999
- 1235
-
Processing and Sensory Characteristics of Lipoxygenase-Deficient SoybeansKim, S.-H. / Hwang, I.-K. et al. | 1999
- 1241
-
Selection of Lactic Starter for the Improvement of Jeungpyun Manufacturing ProcessMoon, H. J. / Chang, H.-G. / Mok, C. et al. | 1999
- 1247
-
Sterilization of Yakju(Rice Wine) Using a Batch-type High Voltage Pulsed Electric Field SystemKim, S. Y. / Park, Y. S. / Mok, C. et al. | 1999
- 1254
-
Effect of Arrow Root Flour on the Flow Property of Rice Flour-water SystemLee, S.-Y. / Oh, K.-J. / Jung, K.-S. / Park, H.-C. et al. | 1999
- 1262
-
Gelation of Rapeseed Protein Induced with Microbial TransglutaminaseHyun, E.-H. / Kang, Y.-J. et al. | 1999
- 1268
-
A Comparison of Volatile Compounds in Pine Extracts Obtained by Supercritical Fluid Extraction with Those by Simultaneous Steam Distillation and Solvent ExtractionWoo, G.-Y. / Kim, K.-H. / Lee, M.-J. / Lee, Y.-B. / Yoon, J. et al. | 1999
- 1275
-
Low Oxygen CA Storage of `Fuji' ApplesChung, H.-S. / Chung, S.-K. / Choi, J.-U. et al. | 1999
- 1283
-
Preparation of Laver Powder and Its CharacteristicsLee, H.-H. / Lee, J.-W. / Rhim, J.-W. / Jung, S.-T. / Park, Y.-K. / Ham, K.-S. / Kim, I.-C. / Kang, S.-G. et al. | 1999
- 1289
-
Color Changes of Dried Squid Differs in Packaging Films during StorageYang, S.-Y. / Oh, S.-W. et al. | 1999
- 1295
-
Suitability Judgment of Storage Conditions by Internal Gas Concentration of `Fuji' Apples under CA StorageChung, H.-S. / Choi, J.-U. et al. | 1999
- 1300
-
Studies on the Recovery of Triglyceride from Used Shortening by Supercritical Fluid ExtractionHan, B.-S. / Yoon, J. / Kwon, Y.-A. / Jung, M.-Y. / Kim, K.-H. et al. | 1999
- 1308
-
Effects of Modified Atmosphere Packaging on the Quality of Chitosan and CaCl~2 Coated Mushroom(Agaricus bisporus)Lee, J.-S. et al. | 1999
- 1315
-
Antimicrobial Effects of Organic Acids and Ethanol on Several Foodborne MicroorganismsAhn, Y.-S. / Shin, D.-H. et al. | 1999
- 1324
-
Isolation and Characteristics of Listeria monocytogenes from Frozen Foods in KoreaChang, Y.-H. et al. | 1999
- 1330
-
Clarification and Aging of Fermented Honey WineKim, D.-H. / Rhim, J.-W. / Jung, S.-T. et al. | 1999
- 1337
-
Freeze Drying of Lactic Acid Bacteria Fermented Food Prepared from Egg White Powder and Casein Supplemented with Growth Stimulating AgentKo, Y.-T. / Lee, E.-J. et al. | 1999
- 1345
-
Application of ATP Bioluminescence Assay for a Rapid Estimation of Microbial Levels in Mackerel(Scomber japonicus)Oh, S.-W. / Jo, J.-h. / Lee, N.-H. et al. | 1999
- 1349
-
Shelf Life of Freeze Dried Product of Lactic Acid Bacteria Fermented Food Prepared from Milk or Egg White PowderKo, Y.-T. / Kang, J.-H. et al. | 1999
- 1357
-
Isolation and Identification of beta-Glucuronidase -producing Clostridium sp. from Fecal MicrofloraPark, J.-H. / Shin, J.-Y. et al. | 1999
- 1363
-
Macrophage Activation of Chitosan Hydrolysates with Different Molecular Weights in vitroChang, H.-J. / Chun, H.-S. / Lee, S.-R. et al. | 1999
- 1371
-
Comparative Antimutagenic and Antioxidative Activities of Rice with Different Milling FractionsChun, H.-S. / You, J.-E. / Kim, I.-H. / Cho, J.-S. et al. | 1999
- 1378
-
Antioxidant Effects of Fermented AnchovyPark, J. O. / Yoon, M. S. / Cho, E. J. / Kim, H. S. / Ryu, B.-H. et al. | 1999
- 1386
-
Isolation of 3,4-Dihydroxybenzoic Acid, Which Exhibits Antimicrobial Activity, from Fruits of Gardenia jasminoides EllisYim, C.-K. / Moon, J.-H. / Park, K.-H. et al. | 1999
- 1392
-
Pasteurization Efficiency of a Continuous Microwave HTST System for MilkKim, S. S. / Lee, J. H. / Kim, S. Y. et al. | 1999
- 1397
-
Effects of Heat Treatment on Yield and Quality of Grape JuiceKim, J.-S. / Kim, S.-H. / Lee, W.-K. / Pyun, J.-Y. / Yook, C. et al. | 1999
- 1401
-
Short-term Oral Toxicity Test of the Pine Needle Extracts in RatChoi, M.-D. / Kim, D.-H. / Kim, J.-H. / Kim, S.-H. et al. | 1999
- 1405
-
Isoflavone Contents and beta-Glucosidase Activities of Soybeans, Meju, and DoenjangKim, J.-S. / Yoon, S. et al. | 1999
- 1410
-
Physicochemical Properties of the Durian Seed StarchLee, S.-g. / Kim, H.-S. / Son, J.-Y. et al. | 1999
- 1415
-
Fatty Acid Composition and Antioxidative Activity in Waxy Corn (Zea mays L.) F~1'sSeo, Y.-H. / Kim, I.-J. / Min, H.-K. / Rhee, H.-I. / Park, S.-U. et al. | 1999
- 1421
-
Quality Characteristics of Barley Varieties Related to Enzymatic Activity in MaltLee, Y.-T. / Seo, S.-J. / Chang, H.-G. et al. | 1999
- 1427
-
Quality Evaluation of Commercial Salted and Fermented SeafoodsLee, K.-H. / Kim, J.-H. / Cha, B.-S. / Kim, J.-O. / Byun, M.-W. et al. | 1999
- 1434
-
Physical and chemical characteristics of flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc)Kang, M.-Y. / Jeong, Y.-h. / Eun, J.-B. et al. | 1999
- 1440
-
Chemical Characterization of Commercial VinegarsYoon, H.-N. et al. | 1999
- 1447
-
Comparative Effects of Gamma Irradiation and Phosphine Fumigation on Lipid-Related Components of White Ginseng During Post-Treatment PeriodKwon, J.-H. / Lee, J. / Jeong, S.-W. / Choi, K.-J. et al. | 1999
- 1453
-
Preparation of Conjugated Linoleic Acid Concentrate from Vegetable Oils by Alkali IsomerizationKim, J.-H. / Shin, H.-S. et al. | 1999
- 1458
-
Comparison of Extractive Nitrogenous Constituents in the Raw Anchovy (Engraulis japonica), Big Eyed Herring (Harengula zunasi), and Northern Sand Lance (Ammodytes personatus)Park, C.-K. et al. | 1999
- 1465
-
Aroma Characteristics of Applemint (Mentha rotundifolia(L.) Huds) with Different Extraction MethodsMin, Y.-K. / Yoon, H.-S. / Kim, J.-Y. / Jeong, H.-S. et al. | 1999
- 1471
-
Development of Analysis Method of Caffeine and Content Survey in Commercial Foods by HPLCKim, H.-Y. / Lee, Y.-J. / Hong, K.-H. / Lee, C.-W. / Kim, K.-S. / Ha, S.-C. et al. | 1999
- 1477
-
Effect of Seaweeds and Adsorbents on Volatile Flavor Components of Onion JuiceKee, H.-J. / Park, Y.-K. et al. | 1999
- 1484
-
Determination of Vitamin C in Chewing Gum Using Extraction by TetrahydrofuranRoh, H.-J. / Kim, P. / Park, C.-H. / Lee, K.-J. / Noh, B.-S. / Choi, J.-H. et al. | 1999
- 1488
-
Effect of gamma-irradiation on the Physicochemical Properties of Soy Protein Isolate and Whey Protein ConcentrateCho, Y. S. / Song, K. B. et al. | 1999
- 1495
-
Quantitative comparison of radiation-induced 2-alkylcyclobutanones from irradiated beef and chickenKim, K.-S. / Kim, E.-A. / Lee, H.-J. / Yang, J.-S. / Byun, M.-W. / Kim, S.-M. / Lee, M.-Y. et al. | 1999
- 1503
-
Physicochemical Properties of Korean Citrus sudachi Fruit by Harvesting Time and RegionJeong, S.-W. / Lee, K.-M. / Jeong, J.-W. / Lee, Y.-C. / Lee, M.-S. / Um, S.-S. et al. | 1999
- 1511
-
Microbial Removal Effects of Electrolyzed Acid Water on Lettuce by Washing Methods and Quality Changes during StorageJeong, S.-W. / Jeong, J.-W. / Park, K.-J. et al. | 1999
- 1518
-
Changes in Chemical Components of Milk during Microwave HTST PasteurizationKim, S. S. et al. | 1999
- 1523
-
Quality Evaluation of Minimally Processed Asian PearsKim, G.-H. / Cho, S.-D. / Kim, D.-M. et al. | 1999
- 1529
-
Extraction of Carotenoid from Phaffia rhodozyma by Combining Permeabilizing Methods and Pulsed Electric Fields TreatmentsKim, N.-H. / Shin, J.-K. / Lee, S.-H. / Cho, H.-Y. / Pyun, Y.-R. et al. | 1999
- 1536
-
Manufacturing and physical and chemical characteristics of fruit leathers using flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc)Kang, M.-Y. / Chung, Y.-M. / Eun, J.-B. et al. | 1999
- 1542
-
The Effect of the Varieties and Particle Size on the Properties of Rice FlourKum, J.-S. / Lee, H.-Y. et al. | 1999
- 1549
-
Effects of Pre-treated Sub-Ingredients and Deodorization Materials on the Kimchi smell during FermentationKu, K.-H. / Kim, Y.-J. / Koo, Y.-J. / Choi, I.-U. et al. | 1999
- 1557
-
Shelf-life Prediction of gamma-Irradiated Boiled-Dried AnchoviesKwon, J.-H. / Byun, M.-W. / Suh, J.-S. et al. | 1999
- 1563
-
A Study on Wall Materials for Flavor EncapsulationCho, Y.-H. / Shin, D.-S. / Park, J. et al. | 1999
- 1570
-
Changes in Quality Characteristics of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during FermentationOh, H.-I. / Shon, S.-H. / Kim, J.-M. et al. | 1999
- 1577
-
Non-thermal Pasteurization of Carrot Juice by High Voltage Pulsed Electric Fields with Exponential Decay PulseHa, K.-Y. / Shin, J.-K. / Lee, S.-H. / Cho, H.-Y. / Pyun, Y.-R. et al. | 1999
- 1583
-
Effects of Pre-heating on the Flavor of GarlicShin, D.-B. / Hwang, J.-B. / Lee, Y.-C. et al. | 1999
- 1589
-
Quality of Ginger Powder as Affected by Concentration and Dehydration Methods of Ginger ExtractsJeong, M.-C. / Jung, S.-W. / Lee, Y.-C. et al. | 1999
- 1596
-
Effects of Freezing and Thawing Methods on the Quality of DongchimiLee, D. H. / Park, S. J. / Park, J. et al. | 1999
- 1604
-
Quality Characteristics of Wet Noodle Added with Powder of Opuntia ficus-indicaLee, Y.-C. / Shin, K.-A. / Jeong, S.-W. / Moon, Y.-I. / Kim, S.-D. / Han, Y.-N. et al. | 1999
- 1613
-
Antimicrobial Activities of Solvent Extracts from Citrus Sudachi Juice and PeelKim, Y.-D. / Kim, Y.-J. / Oh, S.-W. / Kang, Y.-J. / Lee, Y.-C. et al. | 1999
- 1619
-
Microbiological Characteristics of Gamma Irradiated and Low-Salted Fermented SquidKim, D.-H. / Kim, J.-H. / Yook, H.-S. / Ahn, H.-J. / Kim, J.-O. / Sohn, C.-B. / Byun, M.-W. et al. | 1999
- 1628
-
Specific Detection of Listeria monocytogenes in Foods by a Polymerase Chain ReactionShin, S.-Y. / Koo, Y.-J. / Kim, W. J. et al. | 1999
- 1635
-
Purification of a Protease produced by Bacillus subtilis PCA 20-3 isolated from Korean Traditional MejuLim, S.-I. / Yoo, J.-Y. et al. | 1999
- 1642
-
Effects of Lactobacillus acidophilus Intake on Microfloral Changes in Human FecesJung, E.-J. / Ahn, Y.-T. / Kim, H.-U. et al. | 1999
- 1648
-
Isolation and Identification of Fibrinolytic Enzyme Producing Strain from Shrimp Jeot-Gal, a Tiny Salted Shrimps, and Medium Optimization for Enzyme ProductionJang, S.-A. / Kim, M.-H. / Lee, M.-S. / Lee, M.-J. / Jhee, O.-H. / Oh, T.-K. / Sohn, C.-B. et al. | 1999
- 1654
-
Identification of Antioxidative Components from Ethanol Extract of Rhus verniciflua STOKESKim, I.-W. / Shin, D.-H. / Baek, N.-I. et al. | 1999
- 1661
-
Reinforcement of Antioxidative Potentials by Korean Traditional Prescriptions on Mouse Plasma and LiverHong, S.-G. / Yoon, Y.-S. / Lee, M.-Y. / Kang, B.-J. / Kim, D.-W. / Cho, D.-W. et al. | 1999
- 1667
-
Studies on the Development of Natural Preservatives from Natural ProductsKim, H.-Y. / Lee, Y.-J. / Kim, S.-H. / Hong, K.-H. / Kwon, Y.-K. / Lee, J.-Y. / Ha, S.-C. / Cho, H.-Y. / Chang, I.-S. / Lee, C.-W. et al. | 1999
- 1679
-
Time-intensity Evaluation of Hot Taste of Red Pepper Seed Extracts as affected by Mixing Ratio of Red Pepper Seed ExtractsHan, M.-Y. / Ko, S.-N. / Kim, W.-J. et al. | 1999