Effects of Combination Treatments of Nisin and High-intensity Ultrasound with High Pressure on the Functional Properties of Liquid Whole Egg
Effect of Maltodextrin Concentration and Drying Temperature on Quality Properties of Purple Sweet Potato Flour
Changes in the Grain Quality of Rice with Respect to the Duration of Lodging Time
Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal
Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders
Physicochemical Properties of Non-waxy Rice Flour Affected by Grinding Methods and Steeping Times
Analysis of the Seasonal Change of the Proximate Composition and Taste Components in the Conger Eels (Conger myriaster)
Inhibitory Effects of Ultrasound in Combination with Ascorbic Acid on Browning and Polyphenol Oxidase Activity of Fresh-cut Apples
Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies
Variations in Physicochemical Properties of Brown Rice (Oryza sativa L.) During Storage
Effect of Storage Conditions of Whole Fruits on Quality of Fresh-cut 'Niitaka' Asian Pears
식품 포장학 4주차 강의안
Effect of Thermal Pretreatment on the Functional Constituents of Waxy Corn (Zea mays L.)
Volatile Compounds of Orange Wines Produced with and without Peel Contact
Seven Wonders of Sugar
Nutritional and Functional Components in Peanut Oils
구매관리
Trend and Future Direction for Domestic HMR Products
Why Home Meal Replacement Has Been Developed?
Home Meal Replacement Status and Technology Trends
회원사를 찾아서 - 오뚜기 식품안전센터
세계를 가다 - 음식의 천국, 과거와 현재가 공존하는 영혼의 나라 - 인도
박람회 특집 - 제13회 전주국제발효식품엑스포
Removal Effects of Bifenthrin and Metalaxyl Pesticides during Preparation and Fermentation of Baechu Kimchi
