자료유형
발행기관
- 한국식품과학회(8)
- 한국식품조리과학회(5)
- 한국식생활문화학회(4)
- 동아시아식생활학회(2)
- 한국기초간호학회(2)
- 대한생리학회-대한약리학회(1)
- 대한약학회(1)
- 한국생약학회(1)
- 한국식물병리학회(1)
- 한국식품영양과학회(1)
- 한국식품영양학회(1)
- 한국식품위생안전성학회(1)
- 한국조리학회(1)
- 한국헬스커뮤니케이션학회(1)
간행물
- 한국식품과학회지(7)
- 한국조리과학회지(4)
- 한국식생활문화학회지(3)
- JOURNAL OF KOREAN BIOLOGICAL NURSING SCIENCE(2)
- 동아시아식생활학회지(2)
- ARCHIVES OF PHARMACAL RESEARCH : A PUBLICATION OF THE PHARMACEUTICAL SOCIETY OF KOREA(1)
- FOOD SCIENCE AND BIOTECHNOLOGY(1)
- THE KOREAN JOURNAL OF PHYSIOLOGY & PHARMACOLOGY(1)
- THE PLANT PATHOLOGY JOURNAL (1)
- 생약학회지(1)
- 한국식생활문화학회지= JOURNAL OF THE KOREAN SOCIETY OF FOOD CULTURE(1)
- 한국식품영양과학회지(1)
- 한국식품영양학회지(1)
- 한국식품위생안전성학회지(1)
- 한국식품조리과학회지(1)
- 한국조리학회지(1)
- 헬스커뮤니케이션연구(1)
전체 선택해제
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Chemistry of Stevia rebaudiana Bertoni -New Source of Natural Sweeteners-
Tanaka. Osamu 한국생약학회 생약학회지 9 Pages
한국생약학회 생약학회지 1980, Vol.11 No.3 219-227 (9 pages)
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c-Fos Expression in the Nucleus of the Solitary Tract in Response to Salt Stimulation in Rats
YonghoKwak, Mee-RaRhyu, SunJoonBai, , YoungHeeSa, MinJeeKwon, , BaeHwanLee 대한생리학회-대한약리학회 The Korean Journal of Physiology & Pharmacology 8 Pages
대한생리학회-대한약리학회 The Korean Journal of Physiology & Pharmacology 2011, Vol.15 No.6 16 437-444 (8 pages)
conditioned taste aversion. Sucrose and maltose induce more FLI than glu- cose, fructose, and galactose [8]. Meanwhile, sweeteners such as saccharin, glycine, and alanine as well as other ba- sic taste stimuli such as NaCl, HCl, quinine, and umami substances induce relatively low level of FLI in rat NST [8]. The FLI responses to tastants showed topographic pat- terns in the NST. For example,... Salt signals in tongue are relayed to the nucleus of the solitary tract (NST). This signaling is very important to determine whether to swallow salt-related nutrition or not and suggests some implications in discrimination of salt concentration. Salt concentration-dependent electrical responses in the chorda tympani and the NST were well reported. But salt concentration-dependency and spatial distribution of c-Fos in the NST were not well established. In the present study, NaCl signaling in the... -
Identification and Characterization of Pathogenic and Endophytic Fungal Species Associated with Pokkah Boeng Disease of Sugarcane
한국식물병리학회 The Plant Pathology Journal 11 Pages
한국식물병리학회 The Plant Pathology Journal 2017, 33권 3호 3 238-248 (11 pages)
crop worldwide with many agricultural and industrial uses including ani- mal feed, sweeteners, biofuels, and bagasse. Sugarcane is produced in tropical and subtropical countries, including southern regions of People’s Republic of China, which is now the fourth largest producer of sugarcane worldwide (Anderson-Sprecher and Wei, 2015; Koo and Taylor, 2014). China produced over 126 million ton... Pokkah Boeng is a serious disease of sugarcane, which can lead to devastating yield losses in crop-producing regions, including southern China. However, there is still uncertainty about the causal agent of the disease. Our aim was to isolate and characterize the pathogen through morphological, physiological, and molecular analyses. We isolated sugarcane-colonizing fungi in Fujian, China. Isolated fungi were first assessed for their cell wall degrading enzyme capabilities, and five isolates were... -
청소년기 동물모델에서 구속 스트레스로 유발된 불안, 우울행동에 미치는 영향
김윤주, 송민경, 박종민, 김연정 한국기초간호학회 Journal of Korean Biological Nursing Science 9 Pages
한국기초간호학회 Journal of Korean Biological Nursing Science 2020, Volume 22, No 4 6 279-287 (9 pages)
by which non-nutritive sweeteners may impact body weight and metabolism. Physiology & Behavior. 2015;152:381388. http://doi.org/10.1016/j.physbeh.2015.05.036 9. Sheth C, McGlade E, Yurgelun-Todd D. Chronic stress in adolescents and its neurobiological and psychopathological consequences: an RDoC perspective. Chronic Stress. 2017;1:247054701771564. http://doi.org/10.1177/2470547017715645 10.... -
구속 스트레스 쥐 모델에서 스트레스 반응 감소에 대한 사카린 섭취의 효과
박종민, 송민경, 김윤주, 김연정 한국기초간호학회 Journal of Korean Biological Nursing Science 7 Pages
한국기초간호학회 Journal of Korean Biological Nursing Science 2016, Volume 18, No 1 5 36-42 (7 pages)
12. Ansari ARM, Mulla SJ, Pramod GJ. Review on artificial sweeteners used in for- mulation of sugar free syrups. International Journal of Advances in Pharmaceu- tics. 2015;4(2):5-9. http://dx.doi.org/10.7439/ijap. 13. Touyz LZ. Saccharin deemed not hazardous in United States and abroad. Current Oncology. 2011;18(5):213-214. 14. Porsolt RD, Bertin A, Jalfre M. Behavioral despair in mice: a primary... -
Are Food Ads Healthy? Examination of Television Food Advertising on Health Claims and Persuasion Strategies
윤혜진, 백혜진, 안호영, 최호준 한국헬스커뮤니케이션학회 헬스커뮤니케이션연구 26 Pages
한국헬스커뮤니케이션학회 헬스커뮤니케이션연구 2009, Vol.1 No.1 4 65-90 (26 pages)
F. (2000). Food sources of added sweeteners in the diets of Americans. Journal of the American Dietetic Association, 100(1), 43-51. Gutman, J., & Reynolds, T. J. (1979). An investigation of the levels of cognitive abstraction utilized by consumers in product differentiation. In J. Eighmey (Ed.), Attitude research under the sun (pp.128~150). Chicago: American Marketing Association. Harrison, K.,... Food advertising have jumped on the health trend bandwagon to reflect recent sentiment and concerns about public health, but there has not been many empirical research on the state of these food advertisements. Examination of food ads on U. S. contemporary primetime television revealed ads for non-healthy food to be five times more prevalent than those for healthy food. Also, non-healthy food ads make nutrition- and health-content claims, employ humor appeals, and provide value attribute... -
청량음료용 고강도 감미료의 혼용 비율에 따른 관능적 특성 및 저장기간 산정
최선영, 장은경, 황인경, Choi. Sun-Young, Jang. En-Gyung, Hwang. In-Kyeong 한국식품조리과학회 한국조리과학회지 8 Pages
한국식품조리과학회 한국조리과학회지 2005, Vol.21 No.2 235-242 (8 pages)
본 실험에서는 설탕과 유사한 단맛 특성을 보이는 고강도 감미료의 혼합 비율을 결정하기 위해 기준 되는 설탕 용액과 동일 단맛 강도를 주는 아스파탐의 농도를 설정하여 이를 기준으로 아스파탐과 아세설팜칼륨, 아스파탐과 수크랄로스, 아세설팜칼륨과 스테비오사이드의 비율을 각각 5:5, 7:3, 9:1, 10:0으로 달리하여, 증류수와 pH 3.2인 구연산 완충액에 용해시킨 여러 감미료 용액을 제조하여 혼합 고강도 감미료의 단맛 및 기타 여러 관능적 특성을 조사하였다. 고강도 감미료를 혼용 사용함으로써 단맛과 삼킨 후 단맛은... -
찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적ㆍ텍스쳐 특성
이효지, 정낙원, 차경희 한국식품조리과학회 한국조리과학회지 9 Pages
한국식품조리과학회 한국조리과학회지 2002, Vol.18 No.6 661-669 (9 pages)