Kang Kun Og
- Position
- Professor
- Phone
- 031-670-5181
- cocco@hknu.ac.kr
- Homepage
- Major
- Cooking Science
- Room
- Natural Science Building #303
Detail
- * Education
Sejong University,
Dept. Home Economics,
Major : Food & Cooking Science Ph D
* Publications
- Functional properties of rice noodles supplemented with turmeric, purple sweet potato, or seaweed. 2013
- Quality characteristics of rice noodles supplemented with turmeric purple sweet potato, or seaweed. 2013
- Analysis of antioxidant effects and antimicrobial activity of extracts from Yacon powder. 2013
- Effect of charcoal broiling on the formation of volatile compounds in gamma-irradiated Dakgalbi, a Korean chicken-based food. 2013
- Antioxidant properties of commercial noodles supplemented with functional ingredients. 2014
- Analysis of consumption and purchase behaviors of wine according to cluster analysis of Hotel F&B employees. 2014
- Physical and cooking properties of commercia dried noodles supplemented with functional ingredients. 2014
- Study on the quality characteristics of steamed bread using bamboo and lotus leaf powder. 2014
- Analysis of consumption and purchase behavior of wine according to cluster analysis of hotel F&B employees. 2014
* Book
21C Nutrition & Health 2008
Cooking & Science 2013
Korean Food 2015