Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

Eun Ji Kim, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364

DOI:https://doi.org/10.7318/KJFC/2023.38.5.356 Download PDF Export Citation

Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace

Jiye Pyeon, Yoonjeong Kim, Keum-Il Jang, Jong Youn Jeong, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.547-554

DOI:https://doi.org/10.7318/KJFC/2022.37.6.547 Download PDF Export Citation

Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages

Eun-Seon Lee, Jong-Hui Kim, Bu-Min Kim, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.446-453

DOI:https://doi.org/10.7318/KJFC/2022.37.5.446 Download PDF Export Citation

Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

Myunghyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2022.37.4.354 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

DOI:https://doi.org/10.7318/KJFC/2022.37.2.162 Download PDF Export Citation

Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process

Heeyoon Shin, Youngmin Choi, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.81-89

DOI:https://doi.org/10.7318/KJFC/2022.37.1.81 Download PDF Export Citation

Study on Antioxidant Activities of Pleurotus ostreatus(Jacq.) QuePleurotus eryngii and Flammulina velutipes Extracts by Different Solvent

Jin-Hee Choi, Jin-seong Kim, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.622-632

DOI:https://doi.org/10.7318/KJFC/2021.36.6.622 Download PDF Export Citation

Antioxidant, Anti-inflammatory, Anti-obesity and Estrogen-like Activities of Soybean Pod Extracts

Eun-Suk Jung, Haeng-Ran Kim, Yu-Jin Hwang, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.649-660

DOI:https://doi.org/10.7318/KJFC/2021.36.6.649 Download PDF Export Citation

Antioxidant and Antidiabetic Activities of Extracts from Quercus serrata Thunb and Q. acutissima Carruther

Ji-Hye Chu, Jin-Hee Choi

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.522-529

DOI:https://doi.org/10.7318/KJFC/2021.36.5.522 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder

Jin-Seong Kim, Jin-Hee Choi

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.382-391

DOI:https://doi.org/10.7318/KJFC/2021.36.4.382 Download PDF Export Citation

Biological Activity and Hepatoprotective Effects of Guava Branch Extract

Ahyeong Jeon, Naeun Kim, Wonyoung Cheon, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.210-217

DOI:https://doi.org/10.7318/KJFC/2021.36.2.210 Download PDF Export Citation

Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains

Dagyeong Kim, Sang-Hoon Lee, Youngmin Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2021.36.2.226 Download PDF Export Citation

Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

Hyun Young Kim, So-Yeun Woo, Woo Duck Seo, Mi Ja Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596

DOI:https://doi.org/10.7318/KJFC/2020.35.6.590 Download PDF Export Citation

Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336

DOI:https://doi.org/10.7318/KJFC/2018.33.4.330 Download PDF Export Citation

Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.133-141

DOI:https://doi.org/10.7318/KJFC/2018.33.2.133 Download PDF Export Citation

Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions

Mi-Young Park, Ye-Oak Park, Young-Hyun Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.78-85

DOI:https://doi.org/10.7318/KJFC/2018.33.1.78 Download PDF Export Citation

Quality Characteristics of Salad Dressing Added with Acaiberry Powder

Jeong-In Choi, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.446-452

DOI:https://doi.org/10.7318/KJFC/2017.32.5.446 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.295-302

DOI:https://doi.org/10.7318/KJFC/2017.32.4.295 Download PDF Export Citation

Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95

DOI:https://doi.org/10.7318/KJFC/2016.31.1.088 Download PDF Export Citation

Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot

Jin Lee, Min-Sun Chang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.778-782

DOI:https://doi.org/10.7318/KJFC/2015.30.6.778 Download PDF Export Citation