Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Duyun, Jeong"'
Publikováno v:
Food Engineering Progress. 27:11-18
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:216-222
Publikováno v:
International Journal of Biological Macromolecules. 214:100-110
To apply starch nanoparticles (SNP) as host materials for β-carotene encapsulation, aqueous SNP dispersions (10, 25, 50, and 100 mg/10 mL) and β-carotene in acetone (10, 50, 100, 150, and 200 μg/mL) were mixed. The acetone in the mixture was evapo
Autor:
Hye-Bin Lee, Ha Ram Kim, Min-Cheol Kang, Duyun Jeong, Hee-Don Choi, Jung Sun Hong, Ho-Young Park
Publikováno v:
Food Research International. 170:113011
Publikováno v:
Molecules, Vol 23, Iss 12, p 3324 (2018)
Bachu (Chinese cabbage) kimchi, a Korean traditional fermented dish, were prepared with or without the addition of glutinous (waxy) rice paste and their characteristics including pH, total bacteria count, total starch content, sugar metabolites, and
Externí odkaz:
https://doaj.org/article/0b20a7ed1f7b49e3bdb59a2337e6852e
Autor:
Seong-Eun Park, Kwang-Moon Cho, Sun Jae Kwon, Eun-Ju Kim, Seung-Ho Seo, Duyun Jeong, Hyun-Jung Chung, Hong-Seok Son
Publikováno v:
LWT. 175:114475
Publikováno v:
Cereal Chemistry. 98:392-404
Publikováno v:
Food Sci Biotechnol
The changes in physiochemical properties of flours obtained from the four selected grains after germination were investigated. After germination, the sprout length of sorghum and millet was substantially larger than that of brown rice and oat. Germin
Publikováno v:
Food Hydrocolloids. 132:107874
Publikováno v:
Food Hydrocolloids. 90:367-376
Grain legumes are important for human nutrition and contain slow-release carbohydrates. The major carbohydrate in legumes is starch, accounting for 40–50% of their total weight. The digestion rate for starch in legumes is lower than that in cereals