Quality characteristics of deep fat fried carrots depend on type of frying oil, frying temperature, and time of frying

Hyun Su Pa ,  k ,  Hyun Jung Kim

Korean journal of food science and technology

2020 .02

Comparison of nutritional quality and thermal stability between peanut oil and common frying oils

Kim ,  Jae Kyeom ,  Lim and others 5

Applied Biological Chemistry

2015 .01

Quality Properties of Yakgwa with Different Types Frying Oil

이경미 ,  김진원 ,  Jung-Kue Jung

산업식품공학

2017 .01

Physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine

Soo-Nam Yoo ,  Yeong-Soo Choi

Korean Journal of Agricultural Science

2015 .12

Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips

Yi ,  Haechang ,  Hwang and others 5

Applied Biological Chemistry

2015 .01

Effect of Black Carrot (Daucus carota L.) on the Quality of Pork Hamburger Patties

고영주 ,  유승석

한국식품영양학회지

2018 .01

Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.)

Mi Ri Kim ,  Young Sil Han ,  Myung Hyun Kim

한국식품영양학회지

2021 .01

Effect of different cooking methods on the quality and antioxidant activity of black carrot during storage

Si Yeon Kim ,  Hyeonbin O ,  Phylim Lee and others 1

한국식품영양과학회 학술대회발표집

2018 .10

Improving Preservation of Udong Fried-Balls by Using Broccoli Extract

Young-Duck Lee ,  Cho Seok Cheol

산업식품공학

2018 .01

Quality Characteristics and Antioxidant Activities of the Organic and Convention Fresh Carrots

So-Pheak Pang ,  Min-Sun Chang ,  Moon-Cheol Jeong and others 2

한국식품영양과학회 학술대회발표집

2015 .08

Quantification of Cholesterol Content in Eight Kinds of Fried Rice Consumed in South Korean (2018)

Beibei Duan ,  Jung-Ah Shin ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2018 .10

A Comparison of Antioxidant Activity from Schisandra chinensis Water Extracts depending on Stir-frying and Stir-frying with Liquids Process

Nam ,  Hyeon-Hwa ,  Kim and others 7

한국유기농업학회지

2015 .01

Effect of Basil (Ocimum basilicum L.) Seed Gum for Reducing Oil Uptake in Doughnuts during Deep Fat Frying

Ka-Young Song ,  Hyeonbin O ,  Yangyang Zhang and others 3

한국식품영양과학회 학술대회발표집

2016 .10

Quality Properties of Yakgwa with Different Types of Frying Oil During Storage

이경미 ,  김진원 ,  Jung-Kue Jung

산업식품공학

2018 .01

Comparison of Beta-Carotene Bioavailability Between Fresh Carrots and Freshly Squeezed Carrots Juice Consumption

Mijoo Choi ,  Ju-Ha Baek ,  Eunju Pa and others 1

한국식품영양과학회 학술대회발표집

2024 .10

Economic Effectiveness of Abalone Fry Releasing Program in Busan, Republic of Korea

Seok-Nam KWAK ,  Sung-Soo KIM ,  Hyun Seung KIM and others 12

THE JOURNAL OF FISHERIES AND MARINE SCIENCES EDUCATION

2023 .12

Quality Variation and Ginsenoside Content Depending on Frying Conditions of Ginseng

Min-jee Yoo ,  Eun-Ji Pa ,  k and others 2

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes

Jiyea Lee ,  Jeonghee Su ,  h

Preventive Nutrition and Food Science

2022 .06

Antioxidant and Antibacterial Activity of Carrot Seed Oil according to Seed Separation Grade and Extraction Methods

Bo ,  an Ji ,  Hamin Lee and others 6

HORTICULTURE ABSTRACTS

2022 .11

Impact of Different Cooking Methods on Food Quality- Retention of Antioxidant Compound in Black Carrot -

김시현 ,  김영순 ,  오현빈 and others 1

한국식품영양학회지

2019 .01