저자의 연구 키워드

저자의 연구 키워드

#6-gingerol

#6-shogaol

#Angelica gigas Nakai

#antimicrobial agent

#antimicrobial agents

#antioxidant activity

#antioxidant effect

#astics

#biodegradability

#blackening

#blanching

#carrot juice

#complex phosphate

#continuous ohmic heating system

#decursin

#degradab

#drying

#e p

#E. coli

#encapsulation

#environment-friend

#F₀ value

#flavanones

#food-borne pathogens

#freezing

#garlic

#ginger

#ginsenoside Rg3

#ginsenoside Rh1

#glycine

#gochujang sauce

#grapefruit peels

#hardness

#high voltage pulsed electric fields

#high-temperature short-time heating

#immune-stimulating activity

#lactic acid bacteria

#less-polar ginsenosides

#low salted

#low temperature drying

#microbial contamination

#mulching test

#multi-degradable master batch (M/B)

#myungran jeotgal

#naringin

#nodakenin

#onion (Allium cepa L.)

#opment and marketing

#optimization

#organic acid

#p

#peel

#phenolic compounds

#phosphate

#photolysis

#physical and chemical changes

#polypropylene (PP) food packaging film

#pore size

#pretreatment sterilization

#red ginseng

#Red pepper powder

#refrigerated aging

#response surface methodology

#restorative rice

#retorted beef

#retorted Kimchi soup

#retorted shrimp

#retorted steamed egg

#Reynolds number

#rice cake

#rice dough

#rotary type

#salad

#sprout

#square wave pulse

#squid

#stationary type

#steaming

#sterility

#sterilization

#subcritical water extraction

#subcritical water extraction (SWE)

#ther-mal degradability

#thermoduric bacteria

#toughness

#trends in deve

#Tteokbokki tteok

#viscous food

#water holding capacity (WHC)

#y and non-harmfu

#Ziziphus jujuba Mill