[P10-237] Manufacturing of Dongchimi Juice using Nano-Filtering process

Sun-Hyun Lee ,  Chang-Suk Kong ,  Jeung-Ha Kim 외 5명

한국식품영양과학회 학술대회발표집

2006 .10

Isolation of Lactic Acid Bacteria from Dongchimi Juice and Lactic Acid Fermentation Using Mixed Fruit and Vegetable Juices

Su-Yeun Kim ,  Eon-Ho Choi

Food Science and Biotechnology

2001 .02

동치미액 제조를 위한 발효기간 단축 연구

김동희 ,  전윤기 ,  김우정

한국식품과학회지

1994 .12

Effects of Processing Conditions on Some Characteristics of Dongchimi Juice

Dong-Hee Kim ,  Yun-Kee Chun ,  Woo-Jung Kim

Journal of Food Science and Nutrition

1996 .06

Anti-adipogenic Effects of Dongchimi Nano Juice in Mouse 3T3-L1 Adipocytes

Chang-Suk Kong ,  Sun-Hyun Lee ,  Jung-Ok Seo 외 3명

Journal of Food Science and Nutrition

2006 .12

감초 첨가가 동치미의 발효숙성에 미치는 영향

장명숙 ,  문성원

한국식품영양과학회지

1995 .10

Flavor Compounds of Dongchimi Soup by Different Fermentation Temperature and Salt Concentration

Ji Hyang Kim ,  Kyung Hee Sohn

Food Science and Biotechnology

2001 .06

Antioxidant and Antiobesity Activity of Various Color Resource from Natural Plants

Jae Ran Kang ,  Min Jung Kang ,  Hye Jin Shim 외 3명

한국식품영양과학회 학술대회발표집

2014 .10

Screening and Selection of Lactic Acid Bacteria (LAB) and Yeast for Radish Juice Multistage Fermentation for Mass Production of Dongchimi

Jun-Tae Kim ,  Sanghyeob Sim ,  Sung-ho Cho

한국식품영양과학회 학술대회발표집

2019 .10

저염 동치미 쥬스의 저온살균이 품질 특성에 미치는 영향

엄대현 ,  장학길 ,  김우정

한국식품과학회지

1997 .08

시판 과일주스의 이화학적 특성 및 기능성 비교

정해정

Food Science and Preservation

2012 .10

The comparative study of antioxidant and antiobesity activity by Kimchi sub-ingredients

Jieun Lee ,  Hyun Ju Kim ,  Tae-Woon Kim 외 6명

한국식품영양과학회 학술대회발표집

2014 .10

Antiobesity effect of Ginsenoside Rg3 in 3T3-L1 adipocytes

Jeong-Dan Cha ,  Su-Mi Cha ,  Yeon-Jeong Lee 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Organic acid and sugar contents in different domestic fruit juices

Young-Min Kim ,  So-Jeong Hwang ,  Mi-mi Seo 외 2명

Korean Journal of Agricultural Science

2016 .12

Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices

Young-Hee Pyo ,  Yoo-Jeong Jin ,  Ji-Young Hwang

Preventive Nutrition and Food Science

2014 .06

채소 모재료의 종류, 수확시기별, 부위별 혼합비율, 저장조건 및 생산회사에 따른 녹즙의 ${NO_3}^-$ 함량차이

손상목 ,  윤지영

한국유기농업학회지

1998 .01

A comparison of COS and its derivatives in respect to their antidiabetic and antiobesity effects

Fatih Ka ,  adeniz ,  Mustafa Zafe 외 4명

한국식품영양과학회 학술대회발표집

2011 .10

Current Status and Prospect of Antiobesity Functional Agents

Myoung-Sool Do

한국식품영양과학회 학술대회발표집

2004 .11

Development and Quality Characteristics of Mixed Juice to Promote Consumption of Aronia Juice

Hyun-Ju Eom ,  Hyang-Sik Yoon ,  Minkyoung Kim 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

동치미의 발효 중 물리적 성질의 변화

이정근 ,  강근옥 ,  구경형 외 1명

한국식품과학회지

1991 .06