Zobrazeno 1 - 10 of 25 pro vyhledávání: '"Byoung Kyu Lee"'
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Akademický článek
Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods
Autor: Koan Sik Woo, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Jee Yeon Ko
Publikováno v: Journal of Food Quality, Vol 2018 (2018)
This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice
Externí odkaz: https://doaj.org/article/481f720700f04ea1b27cefb06249d98c
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6
Quality and Physicochemical Characteristics of Soybean with Variety and Different Seeding Periods
Autor: Ji Hae Lee, Hyun-Joo Kim, Byong Won Lee, Yu Young Lee, Yong Hee Jeon, Byoung Kyu Lee, Koan Sik Woo
Publikováno v: Journal of the Korean Society of Food Science and Nutrition. 47:804-812
콩의 품질기준 설정의 일환으로 중북부지역에서 생산된 콩의 품종 및 파종시기에 따른 일반성분, 품질 및 항산화 특성을 검토하였다. 콩의 수분, 조회분, 조지방, 조단백질, 탄수화물 등 일
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::444e0148fd8df7aec9a19df536359bf9
https://doi.org/10.3746/jkfn.2018.47.8.804
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7
Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods
Autor: Byoung Kyu Lee, Yu Young Lee, Jee Yeon Ko, Byong Won Lee, Hyun-Joo Kim, Koan Sik Woo, Ji Hae Lee
Publikováno v: Journal of Food Quality, Vol 2018 (2018)
Journal of food quality, 2018:4874795
This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1b31db0ea2bfe4c6d5ce6a76ba1d871
https://doi.org/10.1155/2018/4874795
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9
Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio
Autor: Koan Sik Woo, Hyun-Joo Kim, Byoung Kyu Lee, Jee Yeon Ko, Ji Hae Lee, Byong Won Lee
Publikováno v: Preventive Nutrition and Food Science
This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::681e26f6cfe2f8e6c38b398e247ba57a
http://europepmc.org/articles/PMC5894786
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