Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Donkeun Park"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 57:153-159
Myofibrillar protein (MP, 26 mg protein/mL in 0.6 M NaCl, pH 6.0) prepared from pork serratus ventralis muscle was incubated at 4 degrees C for 24 h with three oxidizing systems: (1) an iron-catalyzed oxidizing system (IOS: 10 microM FeCl(3), 0.1 mM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::260309b69b7005ebea07fab3d94e770b
https://doi.org/10.1021/jf8024453
https://doi.org/10.1021/jf8024453
Autor:
Youling L. Xiong, Donkeun Park
Publikováno v:
Food Chemistry. 103:607-616
Susceptibility of amino acids in myofibrillar protein isolate (MPI) exposed to three oxidizing matrixes commonly encountered in muscle foods was compared. MPI suspensions (20 mg protein/mL) in 15 mM piperazine- N,N bis(2-ethane sulphonic acid) buffer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b21c79184b86ae5c6360f0fdf53389d
https://doi.org/10.1016/j.foodchem.2006.09.004
https://doi.org/10.1016/j.foodchem.2006.09.004
Publikováno v:
Food Chemistry. 101:1239-1246
The objective of the study was to determine the dose-dependency of myofibrillar protein oxidation on oxidizing ferric ion. Pork myofibrillar protein isolates (MPI) were suspended in 15 mM piperazine- N , N bis(2-ethane sulfonic acid) (PIPES) buffer (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1fd500855f85f4c46ce7d29610d4ca7
https://doi.org/10.1016/j.foodchem.2006.03.028
https://doi.org/10.1016/j.foodchem.2006.03.028
Autor:
Joseph A. Maga, Donkeun Park
Publikováno v:
Food Chemistry. 99:538-545
Volatile compounds from six hot-air-popped popcorn hybrids, being also classified into three types, were evaluated by a gas chromatograph equipped with a mass spectrometer (GC/MS). In addition, 68 panelists determined odour quality differences of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a8a0c920494ea18beb32ae34db82bc
https://doi.org/10.1016/j.foodchem.2005.08.019
https://doi.org/10.1016/j.foodchem.2005.08.019
Publikováno v:
Meat Science. 61:405-410
The effects of NaCl and KCl at varying ionic strengths on catalase and glutathione peroxidase (GSH-Px) activities and lipid oxidation in refrigerated ground pork muscles from different anatomical locations were studied. Catalase and GSH-Px activities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2bf73dda5d95629643e46c35101b32c
https://doi.org/10.1016/s0309-1740(01)00212-1
https://doi.org/10.1016/s0309-1740(01)00212-1
Effects of Storage Temperature and Kernel Physical Condition on Popping Qualities of Popcorn Hybrids
Autor:
Joseph A. Maga, Donkeun Park
Publikováno v:
Cereal Chemistry Journal. 79:572-575
Effect of storage temperature before popping and kernel physical properties on popping characteristics were studied using popcorn (Zea mays L.) hybrids harvested in 1997. Popped volume (PV), unpopped kernel ratio (UPK), and popping times were measure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff6177156a132412b8812ff48292ee39
https://doi.org/10.1094/cchem.2002.79.4.572
https://doi.org/10.1094/cchem.2002.79.4.572
Autor:
Joseph A. Maga, Donkeun Park
Publikováno v:
Journal of Food Quality. 24:563-574
Hot air popped kernels of six selected popcorn hybrids were evaluated by 74 subjects for Hunter color values, texture maximum force (g) and total area (g s), and ranking tests on popped kernel shape, color, aroma, taste and texture. Panel preference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9bdc1c7bf13af41451dead94c7b25da
https://doi.org/10.1111/j.1745-4557.2001.tb00631.x
https://doi.org/10.1111/j.1745-4557.2001.tb00631.x
Publikováno v:
Journal of Food Composition and Analysis. 13:921-934
Kernel number, individual kernel weight, individual kernel volume, crude fat, crude protein, reducing sugars, starch content, amylose/amylopectin ratio and fatty acid composition were determined for six popcorn hybrids, grown in Colorado or Nebraska
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::155af1af0e0bfe600f0cc76dd01067f1
https://doi.org/10.1006/jfca.2000.0943
https://doi.org/10.1006/jfca.2000.0943
Autor:
Joseph A. Maga, Donkeun Park
Publikováno v:
Journal of Food Processing and Preservation. 23:515-522
The color stability of 32 lines of beans to which different levels of moisture were added was evaluated in an accelerated shelf-life testing chamber for up to 10 weeks using Hunter values and National Bureau of Standard (NBS) unit of color difference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91692e055072017efc6d1e781bedc25b
https://doi.org/10.1111/j.1745-4549.1999.tb00401.x
https://doi.org/10.1111/j.1745-4549.1999.tb00401.x
Publikováno v:
Journal of Food Processing and Preservation. 22:333-344
Color changes in twenty two lines of potatoes by the browning reaction were measured and evaluated by Hunter color value and National Bureau of Standard (NBS) unit of color difference (AE). The relationship between color change and total solids conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9ff67dbd28cd4f76cb911a5494c19a7
https://doi.org/10.1111/j.1745-4549.1998.tb00354.x
https://doi.org/10.1111/j.1745-4549.1998.tb00354.x