The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP)..
Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean c..
In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook usin..
In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, ..
This study aimed to investigate quality characteristics of white bread with Tenebrio molitor L. powder (TMP). Because of the proximate composition an..
This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacil..
This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidd..
The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as ..
In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black ..
This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. Th..
Current study was performed to investigate the effect of morphological properties of black ginseng such as size and shape on the quality of black gin..
To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black ga..
This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods ..
To increase the collagen recovery rate, bromelain (PB) and a microbial enzyme (PM) were used to treat to pork skin with single agent or combinations...
This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties ..
This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the..
배의 과경부에 지베렐린을 처리하면 과실비대에 효과는 있으나 저장성이 떨어지는 단점이 있다. 본 시험은 지베렐린 처리가 저장성을 향상시키기 위하여 폴리아민의 처리부위와 처리농도에 따른 과실의 특성변화를 조사하였다. 시험품종은 '황금배', '영산배', '추황배'로 하여 제..
In this study, the quality characteristics were compared by substituting allulose with a ratio of 0-40% instead of sugar used in dacquoise. The speci..
