Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Gibeom Choi"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3287 (2024)
Codium fragile (CF) contains various bioactive compounds, but its high salt content (39.8%) makes its use as a functional food challenging. Here, we aimed to optimize the desalination process and verify changes in functionality based on variations in
Externí odkaz:
https://doaj.org/article/4a9d5b64540e43e486eba10e23d10b87
Autor:
Yunjin Choi, Jiyeon Chae, Seonghui Kim, Eui-Cheol Shin, Gibeom Choi, Duhyeon Kim, Suengmok Cho
Publikováno v:
Fisheries and Aquatic Sciences, Vol 26, Iss 2, Pp 145-157 (2023)
Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we pre
Externí odkaz:
https://doaj.org/article/4efee71df2f64418a4800c709e04e274
Autor:
Chaehyeon Lee, Eui-Cheol Shin, Soo-Young Ahn, Seonghui Kim, Dongyun Kwak, Sangoh Kwon, Yunjin Choi, Gibeom Choi, Hyangyeon Jeong, Jin-Soo Kim, Jung Suck Lee, Suengmok Cho
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 3, Pp 175-186 (2022)
Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the for
Externí odkaz:
https://doaj.org/article/7944dfe73298475fb8420c2c6355e240