Zobrazeno 1 - 10
of 198
pro vyhledávání: '"Hae In Yong"'
Publikováno v:
Journal of Animal Science and Technology, Vol 65, Iss 5, Pp 1065-1080 (2023)
The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl2, and MgCl2 were investigated. Myofibrillar proteins (MPs) with phosphate were more solubilized with NaCl than with KCl (p < 0.05). CaCl2 and MgCl2 showed lowe
Externí odkaz:
https://doaj.org/article/d951a8ebc5194699aa86a8a87ab3eba6
Publikováno v:
Journal of Animal Science and Technology, Vol 64, Iss 3, Pp 409-431 (2022)
Various insects have emerged as novel feed resources due to their economical, eco-friendly, and nutritive characteristics. Fish, poultry, and pigs are livestock that can feed on insects. The digestibility of insect-containing meals were presented
Externí odkaz:
https://doaj.org/article/0a2bd23e904c4fa696ec0e0e8235a6f1
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106263- (2023)
This study aimed to evaluate the potential of time-dependent (0, 15, 30, 60, 120 min) treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) for utilizing them as a Pickering stabilizer and decipher the underlyi
Externí odkaz:
https://doaj.org/article/142e9d10bb9645cfbc78371cefe79679
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 4, Pp 725-739 (2021)
Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the additi
Externí odkaz:
https://doaj.org/article/c2545907d0004eed8e9e430cd7efa2c1
Publikováno v:
Journal of Animal Science and Technology, Vol 63, Iss 2, Pp 417-425 (2021)
The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception. Here, we examined the physicochemical character
Externí odkaz:
https://doaj.org/article/7c65447332fb488db69c722ab181810c
Autor:
Tae-Kyung Kim, Min Hyeock Lee, Se-Myung Kim, Min Jung Kim, Samooel Jung, Hae In Yong, Yun-Sang Choi
Publikováno v:
Poultry Science, Vol 100, Iss 2, Pp 1291-1298 (2021)
The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duc
Externí odkaz:
https://doaj.org/article/e5a8bcf41f0845398caddd67a0b3b26c
Autor:
Ji Yoon Cha, Min Hyeock Lee, Hae In Yong, Tae-Kyung Kim, Hyun-Jin Choi, Mi-Ran Kim, Yun-Sang Choi
Publikováno v:
Poultry Science, Vol 101, Iss 3, Pp 101694- (2022)
ABSTRACT: We investigated the physicochemical and rheological properties of black pudding prepared with duck blood using various combinations of cereal fiber sources: oat, buckwheat, quinoa, amaranth, and sorghum. The processing yield of black puddin
Externí odkaz:
https://doaj.org/article/34e88a0d5f63406aa947960fda81475d
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 10, Pp 1533-1543 (2020)
Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of c
Externí odkaz:
https://doaj.org/article/599ac8ec1d1d436d8b14a626fccbd035
Publikováno v:
Journal of Animal Science and Technology, Vol 62, Iss 5, Pp 741-752 (2020)
Herein, the in vitro protein digestibility of lyophilized Protaetia brevitarsis larvae flour with and without defatting using 70% ethanol was compared with beef loin. Proximate analysis showed that the defatted larvae contained the highest protein
Externí odkaz:
https://doaj.org/article/c3ebf8fe9e0944c7a8252ee94cb9be86
Autor:
Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Young-Boong Kim, Jung-Min Sung, Hyun-Wook Kim, Yun-Sang Choi
Publikováno v:
Journal of Animal Science and Technology, Vol 62, Iss 4, Pp 587-594 (2020)
In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, wit
Externí odkaz:
https://doaj.org/article/aa04121874b649da8fa652baad8a4575