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

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Effect of Blanching Treatment on Quality Characteristics and Antioxidant Activity of Beetroots

Hae Yeon Choi, Soo Bin Kim, Eun Seong Go, Ji Hye Chu, Hee-Kyung Jeon, Jin Hee Choi

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.434-441

DOI:https://doi.org/10.7318/KJFC/2023.38.6.434
Open abstract
Comparison of Vitamin B₅ Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods

Jin Ju Park, Arin Park, Eunji Park, Youngmin Choi

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.540-546

DOI:https://doi.org/10.7318/KJFC/2022.37.6.540
Open abstract
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
Open abstract
Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

Yoonjeong Kim, Minju Kim, Min-Jung Kang, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60

DOI:https://doi.org/10.7318/KJFC/2022.37.1.47
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Effect of Blanching Conditions on Qualities and Nutritional Characteristics of Sweet pumpkin

Jin-Hee Choi, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.512-521

DOI:https://doi.org/10.7318/KJFC/2021.36.5.512
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