ScholarWorks@SOONCHUNHYANG UNIVERSITY: Lee, KYONG AE

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Lee, KYONG AE (이경애)

College of Natural Sciences (Department of Food Science and Nutrition)

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Tangpyeongchae:4||.:4||acceptability:3||sensory characteristics:3||preference:3||Yeotgangjeong:3||consumer acceptance:3||antioxidative activity:3||Yakgwa:3||beverage:2||binding syrup:2||sensory attribute:2||free amino acid:2||cooking method:2||Gugija (Lycii fructus):2||soybean sprout:2||gluten formation:2||콩나물:2||glutinous rice flour:2||textural property:2||perception:2||cheongpomuk:2||ingredient:2||chlorophyll:2||recognition:2||dumpling shell:2||Maegmundong:1||Maegmundong(Liriope platyphylla):1||Necroptosis:1||Organization under Local Government:1||Oxidative stress:1||RUSF:1||Recommended soybean cultivars:1||Yetgangjeong:1||addition level:1||antioxidant activity:1||antiαglucosidase activity:1||antidiabetic effect:1||antioxidant activity:1||antioxidative effect:1||bean sprout:1||brown waxy rice:1||brownie:1||burdock:1||burdock flour:1||carotenoid:1||chemical factors:1||consumer acceptability:1||cookie:1||cooking:1||cultivars:1||dementia:1||descriptive analysis:1||dietary fiber:1||distilled water:1||dried laver:1||drink:1||extract:1||extract method:1||fatty acid:1||food dish:1||fresh and boiled soy sprout:1||ginger:1||glass noodle:1||hulled mung bean:1||hunter color value:1||image:1||impression:1||lipid oxidation:1||lipid oxidation stability. turmeric:1||lipid oxidative stability:1||lipoxygenase activity:1||localization:1||minerals:1||mung bean hull:1||namulkong:1||nutrients analyses:1||nutrition intervention:1||obangsaek:1||odor:1||oil absorption:1||oilinwater emulsion:1||overall acceptability:1||phycobilin:1||proximate composition:1||quality characteristics:1||rice flour:1||rice protein:1||rice syrup:1||samnamulpeppermint mixture:1||seasoning:1||soy sprout:1||soy sprouts:1||soybean:1||soybean flour:1||standardization:1||starch gel:1||storage:1||taste:1||texture properties:1||the elderly:1||total dietary fiber:1||trehalose:1||viscosity:1||vitamines:1||water activity:1||wheat gluten:1||whole mung bean:1||yeotgangjeong:1||건강 에너지바:1||관능적 특성:1||기호도:1||맥문동:1||산화방지활성:1||약과:1||어린이급식관리지원센터:1||저장:1||전체적인 선호도:1||지방자치단체 산하조직:1||탕평채:1||통밀가루:1||품질 특성:1||3D printing:1||ATP:1||American:1||Antioxidant:1||Apoptosis:1||Arctigenin:1||Center for Children’s Foodservice Management:1||Cheongpochae:1||Chinese:1||Chinese local student:1||Chinese student:1||DNA damage:1||Dexamethasone:1||Ginger:1||Gugija:1||IPA:1||IPA분석:1||Japchae:1||Jupcheong:1||Key words: rice bran protein:1||Key words: tofu steak:1||Key words: yakgwa:1||Korean mung bean variety:1||Korean student:1||Lipid oxidative stability:1||

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(31538) 22, Soonchunhyang-ro, Asan-si, Chungcheongnam-do, Republic of Korea+82-41-530-1114

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