Korean Journal of Food Science and Technology

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(1)Key words Index. 735. Key Words Index (Vol. 41, No. 1~6, 2009). 1-methylcyclopropene (1-MCP) 536 3-monochloropropane-1,2-diol (3-MCPD) 522 6-shogaol 477 8-O-4' diferulic acid 345. <A> ACE inhibitory activity 428 acetylcholinesterase 435 acid hydrolysis 522 acne 694 acrylamide 471 acute oral toxicity 320 AFM1 215 agglutinin 350 agricultural products 238 agricultural products processing center 210, 392 alcohol fermentation 541 alcohol metabolism 706 alkaline treatment 522 Aloe vera gel powder 32 amoxicillin 490 ampicillin 490 angel food cake 167 antibacterial 694 anti-browning effect 578 anticancer activity 284, 552 antimicrobial activity 673 antimutagenic 694 anti-obesity 320 antioxidant 50, 122 antioxidant activity 284, 302, 386, 566, 687, 712 antioxidant capacity 82 antioxidant enzyme 93 anti-photoaging 441 antithrombotic 423 AP-CPM01 441 apple aroma 603 apple pomace 245 aroma contribution degree 603 aroma value 603 arsenic speciation 1 atopic dermatitis 547 autoxidation 628. avocado oil. 231. cookies corn gluten hydrolysates cornus fructus. <B> 179, 399 batter stability 69 benzo[a]pyrene 21, 157, 339, 355, 362 Berberis koreana bark 284 Betula platyphylla 413 bioactive compounds 179 bioavailability 106 black ginseng 77 blood pressure 196, 203, 428 body fat mass 307 bread 265 browning 374 buckwheat sprout 452 Bacillus subtilis. COX-2. Crataegi fructus Cronobacter Cudrania tricuspidata Bureau. glycoprotein. Cudrania tricuspidata Bureau (CTB). glycoprotein curcumin cuttlefish cyclooxygenase-2 cytokine cytorrhysis cytotoxic effect cytotoxicity. <C> caffeic acid cake quality callus catechins cathepsin S cdELISA cell wall ceramide cereal. cheonggukjang cheongyukjang. chiffon cake chlorinated water chlorophyll a cholesterol reduction chopping board cinnamaldehyde cluster analysis. Codonopsis lanceolata. coffee collagen peptide collagen synthesis complexation concentration conjugated linoleic acid container contamination. 668 706 498 220 57 681 405. 93 477 191 405 313 146 687 313, 552. <D> 302 69 552 82 446 215 345 547 572 141, 399 141 69 452 700 423 225 477 162 345 157, 362 441 700 106 32 307 11 334. deacidification defatted soybean grit DEFT/APC degranulation dehydration deoxynivalenol dessication detection 111, diabetes diarrhetic shellfish poisoning diglyceride preparation containing conjugated linoleic acid dinophysistoxin-1 dipping temperature dipping time discrimination dongchimi. dorsal muscle dried cabbage dried garlic drying methods. 186 423 515 717 146 258 681 131 77 458 320 458 578 578 292 162 42 136 136 64. <E> egg white powder elastin peptide electrolyzed water. 167 441 578.

(2) 한국식품과학회지 제 권 제 호. 736. 41. electron microscopic analysis 117 electron spin resonance 131, 136 electronic nose 509, 609 encapsulation 27 enzymatic hydrolysis 622 enzyme activity 644 enzyme-linked fluorescent immunoassay (ELFA) 111 ethanol-induced hepatic injury 706 exercise 307 expected glycemic index (eGI) 668 extruded pellet 42 extrusion process 566. <F> fat weight fermentation 186, 296, 423, 560, 566, fermented ethyl alcohol fibrinolytic activity fin muscle fish flavor fluidized-bed granulating method flumequin flumequine fluoroquinolone foaming capacity food allergy food industry food-borne pathogens freeze-drying 32, french fries freshness frozen dough frying time and temperature. 320 662 50 687 42 326 622 27 490 7 636 167 350 225 225 587 471 536 265 471. <G> gallic acid. 498 Gangjung 464 GAP 210 GC/FID/Olfactometry 603 GC/MS 603 Geranium thunbergii sieb. et Zucc. 57 germinated rough rice 386 ginger slice 146 ginsenoside 77 glutinous rice wine 296 good agricultural practices 392 grain 592. grape grape seed grape skin green pumpkin green tea green teas growing region GSSG gums. 6. (2009). 528 37 528 374 435 483 662 592 278. <H> hardness 117, 536 harvest origin 21 head lettuce 578 heat 50 heavy metals 238 hematological examination 413 hepatic stellate cell 597 heterocyclic aromatic amine 326 high amylose rice flour 16 high amylose rice starch 668 high-cholesterol diet 191 high-pressure extracts 380 hijiki (Hizikia fusiforme) 1 histamine 405 hizikia mineral salts 203 homoglutathione 592 honeycomb type-UV sterilizer 652 hot pepper 722 HPLC 82, 258, 498 HPLC-ESI-MS/MS 636 HPLC-FLD 636 HPLC-ICP-MS 1 humidity 681 HVP-soy sauce 522 hyaluronidase 313 hydrolyzed vegetable protein 122 hypertension 428 hypoglycemic action 77. <I> ICP-MS immuno modulating activity immuno-adjuvant immunoaffinity column immunotoxicity inactivation indirect mutagen ingredient interesterification. 1 380 560 258 413 578 694 162 173, 231. intestinal microflora Inula britannica. irradiation. Ishige okamurai. isoflavones isoliquiritigenin. 673 87 515 50 141 220. <K> Kimchi 417, 428 king oyster mushroom 191 Korean black raspberry wine 662 Korean isolate 681. <L> lactate dehydrogenase. 93 Lactobacillus 428 Lactobacillus plantarum 399 LC/MS 326 LC-MS/MS 458, 498 leaves of Perilla frutescens 302 lectin 560 leguminosae 592 lipid metabolism 191 liver fibrosis 597 low temperature and high-pressure extraction 284 LPS 220. <M> maillard reaction maltodextrin margarine stock mass spectrometer mass spectrometry 490, medicinal plant Michael addition microbiological safety and quality microflora microparticulated calcium microscopic structure milk proteins minerals 196, mistletoe extract mixed culture MMPs. 122 146 231 509 609 100 477 452 644 657 644 265 203 560 399 700 moju 503 monitoring 7, 238 monitoring of pesticide residues 483 moru 186.

(3) Key words Index. mouse bioassay muskmelon muskmelon (Cucumis melo L.). 458 536 251. <N> NC/Nga mice neuronal cell protective effect neuroprotective effect NF-κB nitric oxide NK cell NMR nuclear factor-kappa B. 547 712 87 220 93, 572 313 292 93. <O> obesity okadaic acid olive flounder optimization organic green teas oxidative stress oxolinic acid ozone water. 737. physicochemical properties physiological characteristics polycyclic aromatic hydrocarbon 21, 157, 339, 355, polyphenol polysaccharides postharvest treatment processed chestnuts product quality proliferation propolis protoplast fusion yeast proximate composition PTWI. 503 100 362 87 265 452 339 399 572 694 541 117 238. <Q> 446, 673 458 42 464 82 700 490 225. <P> packaged tofu 272 packaging 11, 374 packed bed enzyme bioreactor 173 paraffin film 374 particle size 69 pasting properties 16 pathogen 334 PCR 350 Peacilomyces tenuipes 446 peanut 111, 350 pepper leaf 722 pepper stem 722 perilla leaf 392 perilla oil 609 pesticide 722 pH 50 pH adjustment 167 phenolics 345 phospholipids 628 photostimulated luminescence 136 physical properties 16, 32 physicochemical 386 physicochemical characteristics 151 physico-chemical composition 662. quality quality changes quality characteristics. 64, 515, 652 251 278. <R> radiation sources ramen soup rapid detection raw fish moist pellet RBL-2H3 cells reaction flavor reactive oxygen species red ginseng extract red wine relaxation residence time distribution residue distribution resistance respiration rate response surface methodology 245, 622 rheological properties Rhodiola sachalinensis A. Bor rice flour rice washed solution rice wine risk assesment roasting 141, Rose rugosa Thun rosmarinic acid. 131 131, 515 350 42 405, 717 122 87 106 528 292 369 722 681 536 37, 173, 278 552 69 509 151 1, 215 355, 362 186 302. <S> S-Adenosyl-L-methionine. 417. safety sajabalssuk SAM. Samhaeju Sangmaksan. sanitizer sap saponification sasang constitution. 151,. 673, seasoned pork seasoning sauce 57, seaweed salt semi-solid packages sensory characteristics 162, 386, sensory evaluation sensory properties serum lipid levels serum lipids sesame oil 21, 27, 355, shelf-life 11, shellfish SHR SH-SY5Y simulation simultaneous steam distillation & extraction sliced-dried persimmons snow crab processing by-product solid fat content solid phase microextraction solid-phase extraction solid-state fermentation solubility soluble solid content solvent extraction soy sauce soybean soybean grit specific antibody Schizandra chinensis. 392 587 417 687 566 225 413 157 572 712 57 100 196 272 464 106 471 320 196 609 272 326 196 87 272. 615 64 622 173 587 326 179 657 536 615 522 292 179 111 Spirulina maxima 313 spontaneously hypertensive rats 203 spray drying method 27 spray-dried 657 spray-drying 167 ssuk 587 staling 265 starch liquefaction 369 starch-utilizing 541 steam distillation 587 steeping condition 464, 644 storage 251, 374, 515, 652.

(4) 한국식품과학회지 제 권 제 호. 738. 41. storage temperature storing conditions strawberry structured lipids succinyl isoflavones supercritical fluid extraction surimi Sushi. 251 435 615 231 141 37, 615 191 334. <T> takju. tannic acid. Terminalia chebula Retz. texture thermoluminescence T-HSC/Cl-6 TNF-α tocotrienol tofu toll-like receptors tomato total dietary fiber total phenolics total polyphenols toxocity trans-free fat. 652 498 597 668 136 597 572, 717 37 11 220, 477 210 16 82 245 560 173. trimethylamine twin-screw extrusion. 6. (2009). 509 369. <U> ultrasonification extraction Ulva pertusa kjellmann. uncertainty urine UV sterilization UVB. 552 380 258 215 652 700. <V> vacuum veterinary drugs vitamin vitamin E volatile components volatile compound volatile flavor component. 11 7 117 37 615 503 296. <W> water fraction of gromwell waxy rice weight control. 547 464, 644 307. weight loss wet-grinding wheat wheat bran and germ oil white pan bread white wine whole soybean curd wine WKY wrinkle. 536 657 258 628 278 528 117 186 196 441. <X> xanthan. 668. <Y> 541 296. yakju. yeast. <Z> Zizania latifolia Turcz. 717. α-starch β-hexosaminidase γ-cyclodextrin. 369 717 106.

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