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Effects of Sunsik Following Steaming and Drying Nine Times on Antioxidative Activity in Obese Rats Fed a High-Fat Diet

Kyung-Hee Hwang

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.551-560

DOI:https://doi.org/10.9799/ksfan.2020.33.5.551
Open abstract
Effect on Angiotensin-Ⅰ Converting Enzyme Inhibition and Antioxidant Activities of Soybean (Glycine max L.) following Steaming and Drying Nine Times

Hyun Young Kim, Hye-Young Seo, Woo Duck Seo, Mi Ja Lee, Man-Soo Choi, Hyeonmi Ham

The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.167-173

DOI:https://doi.org/10.9799/ksfan.2020.33.2.167
Open abstract
Analysis of Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschata) by Drying Methods

Wan-Sup Sim, Ho-Joong Kim, Su-Bin Ku, Seon-Hee Chae, Yong-Won Choi, Xiao Men, Sung-Min Park, Ok-Hwan Lee

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.91-97

DOI:https://doi.org/10.9799/ksfan.2020.33.1.091
Open abstract
Quality Characteristics of Ear Mushroom by Various UVB (Ultraviolet B) Treatment Conditions

So-Ra Choi, So-Hee Shin, Young-Eun Song, Hyun-Ah Han, Song-Yee Lee, Eun-Ju Song

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.620-629

DOI:https://doi.org/10.9799/ksfan.2019.32.6.620
Open abstract
Effects of Drying Methods on the Quality Characteristics and Antioxidant Activity of Pumpkin (Cucurbita moschata Duch.)

Yoo Jeong Hur, Gyeong-Ji Kim, Da hye Song, Jin-A Yoon, Kang-Hyun Chung, Jeung Hee An

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.933-939

DOI:https://doi.org/10.9799/ksfan.2018.31.6.933
Open abstract
Quality Characteristics of Blackberry Powder obtained by Various Drying Methods

So-Ra Choi, Eun-Ju Song, Young-Eun Song, Min-Kyung Choi, Hyun-Ah Han, In-Sok Lee, So-Hee Shin, Ki-Kwon Lee, Eun-Ju Kim

The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.609-617

DOI:https://doi.org/10.9799/ksfan.2017.30.3.609
Open abstract
Quality Characteristics and Storage Stability of Semi-Dried Silver Pomfret (Pampus argenteus) Processed with Treatment of High Hydrostatic Pressure

Min-Ji Kim, Soo-Jeong Lee, Chong-Tai Kim

The Korean Journal of Food And Nutrition :: Vol.27 No.5 pp.805-816

DOI:https://doi.org/10.9799/ksfan.2014.27.5.805
Open abstract
The Effect of Far Infrared Ray-Vacuum Drying Having Reflection and Dispersion Functions on the Quality Changes of Dried-Rehydrated Food

^†Jang-Woo Park^**, Jin-Won Lee, Ki-Seok Sung^*

The Korean Journal of Food And Nutrition :: Vol.25 No.3 pp.538-545

DOI:
Open abstract