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Conference Papers(농업생명과학대학 > 식품공학부 > Conference Papers)262

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Collection's Items (Sorted by Submit Date in Descending order): 121 to 140 of 262

The Total Phenolic and Isoflavone Contents and Antioxidant Activity during Soy Milk and Soy-powder Milk Fermentations with Lactobacillus plantarum P1201

조계만

ConferenceIssue Date2013Location대한민국
The Optimal Fermentative Condition for the Production of Soy-yogurt by a Potential Probiotic Lactobacillus plantarum P1201

조계만

ConferenceIssue Date2013Location대한민국
A Study on the Production of Domestic Wheat (keumkangmil) Vinegar with Mugwort

조계만

ConferenceIssue Date2013Location대한민국
Characteristic and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloqufiecens MJ1-4

조계만

ConferenceIssue Date2013Location대한민국
Selection of Microorganisms for Multiple Starters for fermented Soy Foods

조계만

ConferenceIssue Date2013Location대한민국
여주의 효능과 이용 방안

조계만

ConferenceIssue Date2013Location대한민국
Effects of Dietary Lutein Source on the Hepatic Antioxidant Defense System in White Leghorn

조계만

ConferenceIssue Date2013Location대한민국
Optimal Condition for production of L:ower Gluten Soy-meat and Its Quality Characteristics

최진상

ConferenceIssue Date2013Location대한민국
The Phenolic Acid and Isoflavone Contents and Antioxidant Activity of the produced soy-meat using Korean whole soybean

최진상

ConferenceIssue Date2013Location대한민국
The Phenolic Acid and Isoflavone Contents and Antioxidant Activity of the produced soy-meat using Korean whole soybean

서원택

ConferenceIssue Date2013Location대한민국
Change of Antioxidant Activities during Soy-yogurt Fermentation with a Potential Probiotic Lactobacillus plantarum P1201 by Soybean Cultivars

서원택

ConferenceIssue Date2013Location대한민국
Optimal Condition for production of L:ower Gluten Soy-meat and Its Quality Characteristics

서원택

ConferenceIssue Date2013Location대한민국
Relationships between Fatty Acids and Tocopherols of Conventional and Genetically Modified Peanut Cultivars Grown in the United States

신의철

ConferenceIssue Date2013Location대한민국
Antioxidant activities and Changes of trans-resveratrol and indigestible oligosaccharides on fermentation periods in Cheonggukjang

남상해

ConferenceIssue Date2013Location대한민국; Kimdaejung convention center, Gwangju, Korea
The antioxidant activities and the change in pyrazine aromatic components based on roasting conditions of raw coffee beans

남상해

ConferenceIssue Date2013Location대한민국; Kimdaejung convention center, Gwangju, Korea
Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods(Doenjang)

신의철

ConferenceIssue Date2013Location대한민국
Fatty Acid Profiles on Cheonggukjang Fermentation of New Soybean Cultivars by the Potential Probiotic Bacillus subtilis CSY191

신의철

ConferenceIssue Date2013Location대한민국
Change of Yeast Communities during Fermentation of Mugwort Extract Beverage Using 26S rRNA Sequence

서원택

ConferenceIssue Date2013Location대한민국
Total Phenolic Acid and Isoflavone Contents and Antioxidant Activity of the produced soy-meat using Korean whole soybean

조계만

ConferenceIssue Date2013Location대한민국
Fatty Acid Profiles on Cheonggukjang Fermentation of New Soybean Cultivars by the Potential Probiotic Bacillus subtilis CSY191

조계만

ConferenceIssue Date2013Location대한민국
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