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6학년 1학기 영어 JSP프로그래밍 시험 영단어 5학년 영어 세안 Andrew carnie 해킹 교실영어 charlie snow

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"cookie" 검색결과 61-80 / 971건

미역분말이 첨가된 쌀 쿠키의 품질 특성 (Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder)

This research was performed to determine the quality characteristics of cookies made from flour ... haracteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate ... of color scale, and mineral content of the cookies significantly increased while those of pH, L

논문 | 7페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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가루쌀 분말 첨가가 스냅 쿠키의 품질특성에 미치는 영향 (Effect of Floury Rice Powder Addition on Quality Characteristics of Snap Cookies)

This study investigated the quality characteristics of snap cookies prepared using varying amounts ... % (FRP-50), 75% (FRP-75), and 100% (FRP-100) of weak flour (WF) in the manufacture of snap cookie. The ... high rate of FRP substitution (p

논문 | 13페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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흰깨, 검은깨 및 들깨가 고아미 2호를 이용한 쌀쿠키의 이화학적 및 관능적 특성에 미치는 영향 (Physicochemical and Sensory Characteristics of Rice Cookies Based on Goami 2 with Sesames(White and Black) and Perilla Seeds)

develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds ... . Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the ... perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or

논문 | 8페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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율무 청국장 아몬드 쿠키의 항산화 활성과 품질 특성 (Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job's tears(Coixlachryma-jobi L.)chungukjang)

of phenolic compounds. In this study, almond cookies were prepared with different concentration(5 ... flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the ... quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk

논문 | 12페이지 | 무료 | 등록일 2025.06.24 | 수정일 2025.06.27

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흑생강 분말을 첨가하여 제조한 쌀쿠키의 품질 특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activities of Rice Cookies with Added Black Ginger (Kaempferia parviflora) Powder)

antioxidant effects of rice cookies prepared by varying the addition ratio of black ginger powder and to s ... uggest the optimal mixing ratio of cookies with black ginger powder. As the amount of black ginger ... rice cookies were significantly lower in the control group and the loss rate was higher in the 1% and

논문 | 10페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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숙성 흑율피를 첨가한 쿠키의 품질 특성 및 항산화성 (Antioxidant Activities and Quality Characteristics of Cookies Added with Aged Black Chestnut Inner Shell)

한다. The purpose of this study was to evaluate cookies added with aged black chestnut inner shells powder ... torage, moisture content was higher in cookies containing ABCI compared with control cookies. As the ... amount of ABCI increased, pH of cookies added with ABCI decreased slightly, whereas acidity increased

논문 | 8페이지 | 무료 | 등록일 2025.06.19 | 수정일 2025.06.26

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강화된 안전쿠키를 사용한 웹 응용의 보안에 관한 연구 (A Study on the Security of Web Application using Enhanced Secure Cookie)

, so session is more secure than cookie. Cookie is used for user authentication, such as login, and ... shopping websites. Secure cookie must satisfy confidentiality, integrity, authentication, and anti ... -replay attack. However, the existing secure cookie methods do not satisfy all of these four

논문 | 10페이지 | 무료 | 등록일 2025.06.17 | 수정일 2025.06.26

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청각 분말 첨가 쌀쿠키의 품질특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activities of Rice Cookies with the Addition of Cheunggak (Codium fragile) Powder)

This study investigated the quality characteristics and antioxidant activities of rice cookies ... ontent, sweetness, salinity, hardness, width, and spread factor of the CP rice cookies tended to increase ... . On the other hand, the Hunter color properties (L, a, and b) of the CP dough and cookies decreased

논문 | 19페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성 (Physicochemical Properties of Cookies Incorporated with Strawberry Powder)

pread factor was investigated using a model system of cookies incorporated with strawberry powder as a ... value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2% ... , 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging

논문 | 6페이지 | 무료 | 등록일 2025.06.09 | 수정일 2025.06.16

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칼슘 함량이 높은 손가락조 ‘핑거1호’와 그 가공품의 영양 및 품질 특성 (Evaluation of Nutritional Content and Quality Attributes of Cookies Utilizing Calcium-Enriched Finger Millet Variety (Finger1ho))

antioxidant activities of grains and cookies produced from ‘Finger1ho,’ which was the first finger ... , 50, and 100%) on cookie properties. Increasing the substitution of finger millet flour in the cookie ... impressive 10.8 times at 100%, surpassing the levels found in conventional wheat cookies. Conversely, the

논문 | 9페이지 | 무료 | 등록일 2025.05.27 | 수정일 2025.06.04

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감국 분말 첨가 쿠키의 관능적 특성 및 소비자 기호도 (Sensory Characteristics and Consumer Acceptance with Cookies Made with Chrysanthemum indicum L.powder)

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies ... that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie ... oncentration. However, color, flavor, taste and overall acceptance with cookies did not differ sign

논문 | 8페이지 | 무료 | 등록일 2025.05.26 | 수정일 2025.06.04

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야콘잎 분말을 첨가한 쿠키의 품질특성 (Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf Powder)

of cookies were examined.In order to investigate its effects, four different amounts (0%: Control, Y ... -0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical ... leaf as an ingredient that increases the functionality of cookies. In this study, the effects of yacon

논문 | 7페이지 | 무료 | 등록일 2025.06.23 | 수정일 2025.06.27

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마늘 즙 첨가에 따른 쿠키의 품질특성 (Quality Characteristics of Cookies with Added Concentrations of Garlic Juice)

to evaluate the physicochemical and sensory properties of the cookies that were prepared with ... different concentrations [0, 0.5, 1, 2, 4, and 6 % (w/w)]. The pH of the cookie dough increased sign ... . The spread factor of the cookies showed an inverse relationship with the garlic juice c

논문 | 6페이지 | 무료 | 등록일 2025.07.02 | 수정일 2025.07.05

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쌀된장분말을 첨가한 쿠키의 품질특성 (Quality Characteristics on Cookies Added with Soybean Paste Powder)

paste powder contents. Hardness value of the cookies was increased from 426.29 g to 829.29 g as ... increasing soybean paste powder amounts from 0% to 7%. In sensory evaluation, the cookie added with 5% s ... oybean paste powder showed the highest acceptable scores. Approximate composition of cookies containing

논문 | 4페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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자색고구마 분말이 쌀쿠키의 품질 및 항산화 특성에 미치는 영향 (Effects of Sweet Potato Powder on Quality Characteristics and Antioxidant Activities of Rice Cookies)

The physicochemical properties of rice cookie dough, including density, moisture content, s ... attributes, and preference of the rice cookies were evaluated. The dough density decreased sign ... cookies, the L* (lightness) and b* (yellowness) values decreased significantly, whereas the a

논문 | 10페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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천일염 된장분말을 첨가한 쿠키와 머핀의 특성연구 (The Characteristics of Cookie and Muffin Made with Soybean Paste Powder and Sun-Dried Salt)

Recipes for cookies and muffins made with soybean paste and sun-dried salt were established and c ... ontent whereas crispness increased as additive levels increased. Sensory evaluations of cookies and ... needs to be investigated further. Recipes for cookies and muffins made with soybean paste and sun

논문 | 7페이지 | 무료 | 등록일 2025.06.11 | 수정일 2025.06.16

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율피 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성 (Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell)

chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies ... activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing ... , total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with

논문 | 9페이지 | 무료 | 등록일 2025.06.19 | 수정일 2025.06.26

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쌀가루 첨가량을 달리한 울금 쿠키의 품질특성 (Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour)

된다. Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour ... by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice ... flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice

논문 | 12페이지 | 무료 | 등록일 2025.06.02 | 수정일 2025.06.06

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홍화씨 열수추출물 첨가가 쿠키품질에 미치는 영향 (Effects of Hot Water Extract from Roasted Safflower(Carthamus tinctorius L.) Seed on Quality of Cookies)

.95 ㎎/g) and Mg(4.63 ㎎/g). `L' value of cookies with RSHE were decreased, but `a' value were increased ... . The breaking force and hardness of cookies with RSHE were higher than those of control. Thickness ... of cookies with RSHE were thicker than those of control and RSP(powder from roasted safflower seed

논문 | 5페이지 | 무료 | 등록일 2025.06.03 | 수정일 2025.06.06

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캡사이신 분말을 첨가한 쿠키의 품질 특성 (Quality Characteristics of Cookies Added with Capsaicin Powder)

of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for ... cookies was carried out. The results showed that the anti-oxidant activity increased when more c ... apsaicin powder was added to the cookies (p

논문 | 8페이지 | 무료 | 등록일 2025.05.31 | 수정일 2025.06.05

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