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

Journal Search Engine

Effects of Adding Green Grape Juice on Quality Characteristics of Konjak Jelly

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.629-636

DOI:https://doi.org/10.7318/KJFC/2019.34.5.629
Open abstract
Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

Ga-Yeong Park, Ha-Na Ra, Yong-Sik Cho, Ha-Yun Kim, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453

DOI:https://doi.org/10.7318/KJFC/2018.33.5.448
Open abstract
Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

Kyung-Lan Park, Sung-Tae Kang, Min-Ju Kim, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.283-290

DOI:https://doi.org/10.7318/KJFC/2018.33.3.283
Open abstract
Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly

Jae-In Sim, Seon-Jeong Choi, Jae-Hyun Jeong, Ung-Kyu Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.415-420

DOI:https://doi.org/10.7318/KJFC/2014.29.5.415
Open abstract
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
Open abstract

Copyright © Korean Society of Food Culture. All right reserved.