Packaging of Bread in Paper Made From Edible Red Algae and Coated with Antimicrobials Retards Microbial Growth in Bread during Storage

Kyoung-Ju Ku ,  Yun-Hee Hong ,  Yung Bum Seo 외 1명

Journal of Food Science and Nutrition

2008 .03

[P4-15] Application of Edible Red Algae Paper Coated with Green Tea Extract for Shelf Life Extension of Gimbab

Kyoung-Ju Ku ,  Yun-Hee Hong ,  Yung Bum Seo 외 1명

한국식품영양과학회 학술대회발표집

2007 .10

항균 가식성 필름/코팅 개발 현황

김수연 ,  민세철

식품과학과 산업

2017 .06

Application of Edible Red Algae Paper Coated with Green Tea Extract for Shelf Life Extension of Kimbab

Kyoung-Ju Ku ,  Yun-Hee Hong ,  Yung Bum Seo 외 3명

Food Science and Biotechnology

2008 .04

Development of Edible Coating to Carry Antimicrobial Compounds

M. Lac ,  oix ,  S. Caillet 외 10명

한국식품영양과학회 학술대회발표집

2011 .10

Frozen Bread Dough : a Smart Technology

Alain Le-Bail ,  Michel Havet ,  Ca 외 12명

식품과학과 산업

2012 .12

Long Shelf-life 특성검정을 위한 기준 확립

김선용 ,  박수형 ,  Vicky Buchanan-Wollaston 외 1명

한국원예학회 학술발표요지

2012 .10

Extending the Shelf Life of Red Cabbage Sprouts

Ho Hyun Chun ,  Seung Jong Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2013 .11

기능성 음료의 유통기간 예측

이기동 ,  김정옥 ,  김민선 외 1명

Food Science and Preservation

2006 .04

Development of Antimicrobial Edible Film Incorporated with Green Tea Extract

Ki Myong Kim ,  Boo-Yong Lee ,  Young Teck Kim 외 4명

Food Science and Biotechnology

2006 .06

Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

Chinedum Eleazu ,  Kate Eleazu ,  Chinye 외 4명

Preventive Nutrition and Food Science

2014 .06

식품별 Shelf-life 예측사례

이상규

식품과학과 산업

1987 .12

Antimicrobial Activity of the n-Hexane Fractions Obtained from Edible Medicinal Herbs

Eun-Jung Choi ,  Woo-Suk Bang

한국식품영양과학회 학술대회발표집

2011 .10

Effect of High Hydrostatic Pressure (HHP) Processing on the Shelf Life of Glutinous Barley Bread

Sang Hyun Lee ,  Hyung Jo Lee ,  Hyo Sang Jang 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

The Effect of Red Onion Powder Containing Peels on Quality Characteristics of Bread

Hyun Ju Oh ,  Min Su Kang ,  Jung Hoon Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

식용 해조류에서 항산화 물질의 분리

박재한 ,  강규찬 ,  백상봉 외 2명

한국식품과학회지

1991 .06

[P1-17] Bioaccessibility of flavonoids, total phenolic content, and anti-oxidative effect in edible/non-edible part of yellow and red onion

Ha-lim Lee ,  Young-Suk Kim ,  Soon-Mi Shim

한국식품영양과학회 학술대회발표집

2010 .10

Phenolic and Volatile Compounds Profile of Edible and Non-edible Parts of Strawberry Plant

Dong Sub Kim ,  Haeyoung Na ,  Changhoo Chun

한국원예학회 학술발표요지

2012 .05

Effects of Antioxidant on the Shelf-life Extension of Wasabi during Storage at Room Temperature

Hyo-Kyung Lee ,  Do-Hee Kim ,  Eun-Jeong Jeong 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

ENZYMATIC PRODUCTION OF AGAROSE FROM RED ALGAE

Xiaoting Fu ,  Xueyan Wang

한국수산과학회 양식분과 학술대회

2015 .05