Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Dong Gyun Yim"'
Publikováno v:
Animal Bioscience, Vol 37, Iss 3, Pp 405-418 (2024)
In recent years, there has been a growing argument attributing the primary cause of global climate change to livestock industry, which has led to the perception that the livestock industry is synonymous with greenhouse gas (GHG) emissions. However, a
Externí odkaz:
https://doaj.org/article/73d09c3d69214753a4ea4fa31fcacab6
Autor:
Beom Joon Kim, Dong Gyun Yim, Martin J. T. Reaney, Young Jun Kim, Youn Young Shim, Suk Nam Kang
Publikováno v:
Foods, Vol 13, Iss 15, p 2388 (2024)
This research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerk
Externí odkaz:
https://doaj.org/article/f590af8efa2740ffb6bbefd3de736fd6
Publikováno v:
Foods, Vol 9, Iss 6, p 694 (2020)
We investigated the effects of in vitro human digestion on the content and bioavailability of onion quercetin and grape resveratrol caused by the composition of saliva or gastric, duodenal, or bile juice. We observed the digestibility of extracted on
Externí odkaz:
https://doaj.org/article/03f9a0a41fff4c3196d9ce6808730071
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 10, Pp 1666-1673 (2020)
Objective To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage. Methods Various types of curing salts were used for process
Externí odkaz:
https://doaj.org/article/394c71e6c3b641d98aed5125e268d5be
Publikováno v:
Journal of Animal Science and Technology, Vol 62, Iss 5, Pp 702-712 (2020)
Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic
Externí odkaz:
https://doaj.org/article/241544a05f204d9eaa50c498ef560344
Publikováno v:
Journal of Animal Science and Technology, Vol 61, Iss 1, Pp 47-53 (2019)
This study was performed to evaluate the microbial and temperature changes of boxed beef during transport and distribution under vacuum and modified atmosphere packaging (MAP), and to compare between excision and swab sampling for 15 days. The top
Externí odkaz:
https://doaj.org/article/dc60522b6665400188e41383041b8925
Publikováno v:
Journal of Animal Science and Technology, Vol 61, Iss 1, Pp 35-40 (2019)
This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0
Externí odkaz:
https://doaj.org/article/df20330dd2d44132aef7626579c88558
Autor:
Sung-Su Kim, Dong-Jin Shin, Dong-Gyun Yim, Hye-Jin Kim, Doo Yeon Jung, Hyun-Jun Kim, Cheorun Jo
Publikováno v:
Animal Bioscience. 36:797-809
Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c3c22835f646698d595628d9861bf62
https://doi.org/10.5713/ab.22.0438
https://doi.org/10.5713/ab.22.0438
Autor:
Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo
Publikováno v:
Food Science of Animal Resources. 43:402-411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::852cf37f3b858599e003ec39b137abad
https://doi.org/10.5851/kosfa.2022.e73
https://doi.org/10.5851/kosfa.2022.e73
Publikováno v:
Food Engineering Reviews. 15:41-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a26864022a744b46828412dfd602a30e
https://doi.org/10.1007/s12393-022-09327-x
https://doi.org/10.1007/s12393-022-09327-x