ScholarWorks@Sookmyung Women's University: Kim, Byung Hee

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Kim, Byung Hee (김병희)

생활과학대학 (식품영양학과)

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Tel 02-2077-7241
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pinolenic acid:6||lipase:4||Candida rugosa lipase:4||red pepper powder:4||Esterification:4||authenticity:4||Immobilization:4||canonical discriminant analysis:3||pine nut oil:3||Novozym 435:3||economically motivated adulteration:3||stearidonic acid:2||appetite suppressants:2||geographical origin:2||structured lipids:2||structured triacylglycerols:2||sugar:2||Triacylglycerol:2||esterification:2||Red pepper powder:2||perilla oil:2||fatty acids:2||adulteration:2||Lipase:2||Na:2||second derivative FTIR:2||linolenic acid:2||Geographic origin:2||sodium:2||lymphatic absorption:2||Phospholipase A1:2||Highfat diets:1||Home meal replacements:1||Homecooked meals:1||Hydroesterification:1||Hydrolysis:1||Hydrophilelipophile balance:1||Hydrophobic carrier:1||ICPOES:1||In situ:1||Interesterification:1||Interfacial activation:1||Isopropyl palmitate:1||Key words: key foods:1||Kkaennipjangajji:1||Korea:1||Lαglycerylphosphorylcholine:1||Lewatit VP OC 1600:1||Lipozyme 435:1||Lipozyme RM IM:1||Lipozyme TL IM:1||Monascus red pigments:1||NMR spectroscopy:1||Nitric oxide:1||Novozym 43S:1||Nutritional quality:1||OLSADA:1||Oijangajji:1||Orthogonal partial least squaresdiscriminant analysis:1||Palm stearin:1||Perilla seeds:1||Phosphatidylcholine:1||Phytosterols:1||Phytosteryl esters:1||Phytosteryl esters of fatty acids:1||Plasticizer:1||Rb:1||Readytocook meals:1||Recirculating packedbed reactor:1||Repeated transesterification:1||Response surface:1||Response surface methodology:1||Rhizomucor miehei lipase:1||Rice bran lipase:1||Rubidium:1||Sesame oil:1||Sn1,3 specificity:1||Spontaneously hypertensive rats:1||Stearidonic acid:1||Step change:1||Structured lipids:1||Structured monogalactosyldiacylglycerol:1||Sugar:1||Temperature:1||Thermomyces lanuginosus:1||Urea crystallization:1||Watersoluble vitamins:1||acidolysis:1||acyl migration:1||ahiflower seed oil:1||alphaLinolenic acid:1||analytical methods:1||antiobesity:1||antiobesity:1||ash:1||atherogenic index:1||bakery bread:1||biolubricant:1||bokkeumbap:1||borage oil:1||bread:1||canola oil:1||caprylic acid:1||carbon stable isotope ratios:1||chronic disease risk reduction intake:1||cis9,trans11 Conjugated linoleic acid:1||cocoa butter equivalents:1||cold spreadable butter:1||commercialization:1||concentrates:1||conjugated linoleic triacylglycerol:1||data base:1||deacidification:1||diacylglycerols:1||differential scanning calorimeter:1||discriminant analysis:1||dynamic stress rheometer:1||echium oil:1||emulsifiers:1||enrichment:1||enzymatic reaction:1||ethanolysis:1||fats:1||fatty acid ethyl ester:1||fatty acid methyl ester:1||food analysis:1||food authentication:1||food categories:1||food composition:1||foodgrade cognitive enhancer:1||fouriertransform infrared (FTIR) spectroscopy:1||fraud:1||fully hydrogenated soybean oil:1||gammalinolenic acid (GLA):1||geographic origin:1||glyceride:1||healthbeneficial minor components:1||hexane fractionation:1||high oleic sunflower oil:1||highfat diet:1||highfrequency:1||immobilized lipase:1||inorganic elements:1||interesterification:1||key food:1||lalphaglycerylphosphorylcholine:1||lαGlycerylphosphorylcholine:1||lecithin:1||lowdensity lipoprotein receptor gene:1||lowfield benchtop H1 NMR:1||maltodextrins:1||meat:1||menaquinone:1||method validation:1||method validations:1||methodology:1||mineral:1||mixed enzyme:1||monogalactosyldiacylglycerols:1||multiple linear regression analysis:1||neopentyl glycol diester:1||noodle product:1||noodles:1||nutrient composition databa:1||nutrient composition database:1||nutrient content:1||oxidative stability index:1||packed bed reactor:1||packedbed reactor:1||palm fatty acid distillate:1||palm stearin:1||perilla oils:1||phosphatidylcholine:1||phylloquinone:1||phytosterol:1||polymorphism:1||processed food:1||reesterification:1||recirculating packed bed reactor:1||red pepper seeds:1||redistribution:1||reduced pressure:1||restaurant foods:1||roasted sesame oil:1||saturated fats:1||sauce:1||seafood:1||secondderivative spectrum:1||seed content:1||shea butter:1||snacks:1||solid fat content:1||solvent fractionation:1||stereospecific numbering position:1||sterol regulatory elementbinding protein 2:1||structured lipid:1||texture analyzer:1||trans fats:1||trans10,cis12 Conjugated linoleic acid:1||triacylglycerol:1||triglyceride (TAG):1||vitamin K:1||watersoluble vitamins:1||.:1||α1 and βadrenoceptors:1||0:1||2Ethylhexyl palmitate:1||Acyl migration:1||Adipic acid:1||Baroreceptor reflex:1||Biodiesel:1||Buah Merah oil:1||Candida antarctica Lipase B:1||Candida antartica:1||Candida rugosa:1||Capric acid:1||Cl:1||Cognitive enhancer:1||Deodeokjangajji:1||Diethylhexyl adipate:1||Discriminant analysis:1||Duolite A568:1||EDXRF:1||Emulsifier:1||Endotheliumdependent vasodilation:1||Eversa® transform 2.0:1||Eversa Transform 2:1||Eversa Transform 2.0:1||Eversa immobilized lipase:1||Fat:1||Geographical origin:1||Gochujangajji:1||H1 NMR:1||H1 nuclear magnetic resonance:1||HPLC:1||

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127

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