Zobrazeno 1 - 10
of 173
pro vyhledávání: '"Cheon-Jei Kim"'
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 383-394 (2019)
Different antioxidant mechanisms of lotus root and leaf were exhibited against lipid oxidation. The effect of lotus root (LRE) and leaf (LLE) extracted with 50% ethanol exhibited high antioxidant activities. It also improved quality and/or oxidative
Externí odkaz:
https://doaj.org/article/3148ccd4a09341d0ae1f8fe24b95ddf0
Autor:
Yun-Jeong Choi, Yun-Sang Choi, Cheon-Jei Kim, Tae-Kyung Kim, Sung-Hee Park, Mi-Ai Lee, Ko-Eun Hwang
Publikováno v:
Journal of the Science of Food and Agriculture. 99:2735-2742
Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7a817ec2d9e2463ed778a47c3318191
https://doi.org/10.1002/jsfa.9441
https://doi.org/10.1002/jsfa.9441
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 383-394 (2019)
Different antioxidant mechanisms of lotus root and leaf were exhibited against lipid oxidation. The effect of lotus root (LRE) and leaf (LLE) extracted with 50% ethanol exhibited high antioxidant activities. It also improved quality and/or oxidative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbda95c5a4250d250854e5190759896d
https://doi.org/10.1080/10942912.2019.1588295
https://doi.org/10.1080/10942912.2019.1588295
Autor:
Paik， Hyun-Dong, JeongTaeJun, Hwang Ko Eun, Yong-Jae Kim, Jae Hoon Lee, Youn-Kyung Ham, Cheon-Jei Kim, Yun-Sang Choi, Song Dong Heon
Publikováno v:
Korean Journal of Food & Cookery Science. 33:566-574
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70e77d664215f58cceda683a39e13142
https://doi.org/10.9724/kfcs.2017.33.5.566
https://doi.org/10.9724/kfcs.2017.33.5.566
Publikováno v:
Korean Journal for Food Science of Animal Resources. 37:254-263
The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c35aac9bf5c03ec931e5fca99624d355
https://doi.org/10.5851/kosfa.2017.37.2.254
https://doi.org/10.5851/kosfa.2017.37.2.254
Autor:
Na-Rae Kim, Yong-Jae Kim, Youn-Kyung Ham, Hyejin Lee, Ko-Eun Hwang, Kyung-Il Kim, Dong-Jin Shin, Dong-Heon Song, Cheon-Jei Kim
Publikováno v:
Korean Journal for Food Science of Animal Resources. 37:219-227
The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78332c6f821a4b58ee11ac9e7bae41a8
https://doi.org/10.5851/kosfa.2017.37.2.219
https://doi.org/10.5851/kosfa.2017.37.2.219
Autor:
Ko-Eun Hwang, Jong-Heum Park, Yun-Sang Choi, Dong-Heon Song, Youn-Kyung Ham, Cheon-Jei Kim, Yong-Jae Kim, Beom-Seok Song, Hyun-Wook Kim
Publikováno v:
Radiation Physics and Chemistry. 130:259-264
The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6737d65e4e2d62bdbc643d1b8a62d0e
https://doi.org/10.1016/j.radphyschem.2016.09.010
https://doi.org/10.1016/j.radphyschem.2016.09.010
Publikováno v:
Korean Journal for Food Science of Animal Resources. 36:601-611
The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::513218c31986358ae86674b8f15061ec
https://doi.org/10.5851/kosfa.2016.36.5.601
https://doi.org/10.5851/kosfa.2016.36.5.601
Autor:
Jung-Min Sung, Cheon-Jei Kim, Yun-Sang Choi, Ko-Eun Hwang, Dong-Heon Song, Young-Boong Kim, Hyun-Wook Kim, Jong-Dae Park, Ki-Hong Jeon
Publikováno v:
Korean Journal for Food Science of Animal Resources
The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3856ce0b7fbcbf929b432e50161bef4e
https://doi.org/10.5851/kosfa.2016.36.4.445
https://doi.org/10.5851/kosfa.2016.36.4.445
Publikováno v:
Korean Journal for Food Science of Animal Resources
This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8be830d65f948da71041bb749247264a
http://europepmc.org/articles/PMC5018515
http://europepmc.org/articles/PMC5018515