포스터 발표논문 초록 : 식품화학분야

목차 (Table of Contents)

• Descriptive Analysis of Kimchi, a Korean Fermented Vegetable (Jeehyun Lee, Soonsil Chun, Alicia Jenkins, Edgar Chambers IV)
  
• Comparison of Various Natural Antioxidants on the Safflower Oil (Myoungsuk Lee, Sehee Lee, Kyung Bin Song)
  
• Change of Physicochemical Properties of Gluten Films by Gamma - Irradiation (Myoungsuk Lee, Sehee Lee, Kyung Bin Song)
  
• Quality Changes in Low Salt and Low Temperature Fermented Mideodeok (Styela clava) (Loda M. Nacional, Kwang-Sik Eum, Seok-Joong Kang, Jeong-Gyun Kim, Byeong-Dae Choi)
  
• Quality Changes in Seasoned and Enzyme - Treated Ascidian Muscle during Low Temperature Fermentation (Kwang-Sik Eum, Loda M. Nacional, Jeong-Gyun Kim, Seok-Joong Kang, Byeong-Dae Choi)
  
• 붉은 대게 유래 페이스트의 식품성분 특성 (허민수, 양수경, 김혜숙, 정인권, 최승걸, 김진수)
  
• 대게의 산지 및 부위별 식품성분 비교 (허민수, 양수경, 김혜숙, 한병욱, 박찬호, 정인권, 강경태, 김진수)
  
• 대게의 산지 및 부위별 맛 성분 비교 (김혜숙, 허민수, 김진수)
  
• 기능성 지질 추출 소재로서 fish frames의 지질성분 특성 (한병욱, 김혜숙, 정인권, 장영민, 탁수영, 허민수, 김진수)
  
• Maillard reaction occurred by gamma irradiation processing using sugar - lysine model system (Sang-Hee Oh, Ju-Woon Lee, Jang-Ho Kim, Jae-Hun Kim, Ji-Hyun Seo, Mee-Ree Kim, Hong-Sun Yook, Myung-Woo Byun)
  
• Non - enzymatic browning reaction of sugar solution during gamma - irradiation (Sang-Hee Oh, Ju-Woon Lee, Jang-Ho Kim, Jae-Hun Kim, Ji-Hyun Seo, Kyoung-Hee Kim, Myung-Woo Byun)
  
• Inhibition of Blood Plasma Oxidation by Volatile Antioxidants (Kwang-Geun Lee)
  
• 국내 자생하는 일부 식용버섯의 항산화 활성 (구자비, 최용민, 장후봉, 이희봉, 이준수)
  
• pH 조정후 Transglutaminase를 처리한 원유 및 초고온 살균 우유의 단백질 거동 특성 (문정한, 홍윤호)
  
• Polyphenolic compounds and superoxide radical scavenging effect of parts of Bulro Lycium chinense Miller (Eun Hae Kim, Hyeon Wee Kim, Joo Chan Lee, Cherl Ho Lee, Kyung Hee Koh)
  
• Isolation of Primary and Secondary Alcohol Insoluble Residues from Korean Baechu, Koran Radish, Korean Radish Leaf, Altari Radish, Altari Leaf Radish, and Their Properties (Young Jin Kim)
  
• Phenolic Compounds and Dietary Fiber in Vegetable Concentrates (Sunhee Han, Youngho Seo, Haeran Yang, Youngjin Kim)
  
• 건조분말 어육 단백질의 식품학적 기능성 (김은혜, 김종현, 최영준)
  
• Effect of Far - Infrared Irradiation on the Antioxidant Activity and Catechin of Green Tea Extracts (Ji-Hui Park, Jin-Ju Kim, Sun-Jung Kim, Seung-Cheol Lee)
  
• Microwave - Assisted Extraction for Total Phenols, Electron Donating Ability, and Ally Isothiocyanate from Cabbage (Youkyoung Choi, Jungeun Noh, Hyun-Ku Kim, Jung-Ho Kwon)
  
• Biological and Organoleptic Qualities of Irradiated and Fumigated Teas (Tusneem Kausar, Jungeun Noh, Byeong-Keun Kim, Youngju Kwon, Yong Jung Kwon, Joong-Ho Kwon)
  
• Detection Characteristics of Irradiated Dried Red Pepper during Storage by ESR Spectroscopy and Hydrocarbon Analysis (Byeong-Keun Kim, Tusneem Kausar, Dong-Ho Kim, Joong-Ho Kwon)
  
• Color and Pungent Principles of Irradiated and Fumigated Dried Red Peppers during Storage (Byeong-Keun Kim, Jungeun Lee, Jungeun Noh, Dong-Ho Kim, Joong-Ho Kwon)
  
• Effect of E - Beam Irradiation before and after Cooking on the Formation of Hydrocarbons and 2 - Alkylcyclobutanones in Bee