:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions

Jin-Hee Choi, Ji-Hye Chu, Hye-Sook Ryu

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.153-161

DOI:https://doi.org/10.7318/KJFC/2022.37.2.153
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Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

Mi Ra Cho, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.612-619

DOI:https://doi.org/10.7318/KJFC/2019.34.5.612
Open abstract
Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

Sun-Ye Park, Ae-Jung Kim, Myung-Ryun Han

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.55-61

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.55
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Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot

Jin Lee, Min-Sun Chang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.778-782

DOI:https://doi.org/10.7318/KJFC/2015.30.6.778
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Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

Bae Keun Shin, Suna Kang, Jung In Han, Sunmin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.370-376

DOI:https://doi.org/10.7318/KJFC/2015.30.3.370
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Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract

Sunmin Park^1*, Hyun-Jung Nho^1†, Soo-Yeon Jang^1†, Jae Jung Park, Ho Sik Yun

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.293-302

DOI:https://doi.org/10.7318/KJFC/2013.28.3.293
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