Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Dah‐Sol Kim"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1265-1278 (2024)
Apios is a legume known to be nutrient dense. However, it is difficult for older adults to consume due to chewing difficulties. In this study, we analyzed its nutritional contents and antioxidant capacity and improved its texture through enzymatic tr
Externí odkaz:
https://doaj.org/article/3f36222af3a64db3b116abaae868d958
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1311-1323 (2023)
ABSTRACTCassava (Manihotesculenta) is known as one of the most nutritious root vegetables, but the texture is relatively hard and tough for the elderly, making it difficult to eat. So, this study attempted to identify the nutritional properties of Ca
Externí odkaz:
https://doaj.org/article/0a1fd425bad941c88b304f8d5bd54ffa
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1862-1874 (2022)
The purpose of this study was to find nutritional composition of lingonberry and evaluate whether the liquid formulation of lingonberry juice according to gelling agent as thickening additives is applicable as an elder-friendly food. As a result, lin
Externí odkaz:
https://doaj.org/article/b97d603990084434843320302fcf4094
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
Gels, Vol 9, Iss 1, p 61 (2023)
(1) Background: This study attempted to develop an elder-friendly food suitable to the Korean Industrial Standard (KS) after identifying the nutritional characteristics of Kaniwa; (2) Methods: The nutrient composition and physiological activity of Ka
Externí odkaz:
https://doaj.org/article/8835c74e769e4baaa21272ab21531b6d
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
Gels, Vol 8, Iss 11, p 704 (2022)
(1) Background: The purpose of this study was to compare the nutritional characteristics of Tonka beans according to the cooking method and to prove the feasibility of application as an elder-friendly food. (2) Methods: After analyzing the nutritive
Externí odkaz:
https://doaj.org/article/13298b4f52f5489ba57678091909a118
Autor:
Dah-Sol Kim, Nami Joo
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1235-1241 (2019)
The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (
Externí odkaz:
https://doaj.org/article/614c378a43824e3c9d236a50c92b336a
Autor:
Dah-Sol Kim, Fumiko Iida
Publikováno v:
Foods, Vol 11, Iss 13, p 1892 (2022)
The aim of this study was to identify the nutritional components of sea buckthorn berries and to evaluate the hardness control of the elderly with mastication difficulties using various types and concentrations of gelling agents in the preparation of
Externí odkaz:
https://doaj.org/article/5f7a876735744ad19c4ce2509b72f7d7
Autor:
Dah-Sol Kim, Nami Joo
Publikováno v:
Foods, Vol 10, Iss 12, p 2948 (2021)
One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi. Th
Externí odkaz:
https://doaj.org/article/dbf7372386c642c1a5b2157ff42a2d95
Publikováno v:
International Journal of Food Science & Technology. 58:841-850
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44a1e6ada2115aecee60b29bca940a7
https://doi.org/10.1111/ijfs.16249
https://doi.org/10.1111/ijfs.16249
Publikováno v:
International Journal of Food Science & Technology. 57:6730-6743
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22f106103f69627eba5b1e0be2245437
https://doi.org/10.1111/ijfs.16032
https://doi.org/10.1111/ijfs.16032