Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Hae-Won Jang"'
Publikováno v:
Foods, Vol 10, Iss 7, p 1619 (2021)
Schisandra chinensis (Turcz.) Baill., which is known as omija in South Korea, is mainly cultivated in East Asia. The present study aimed to investigate the chemical composition of essential oil from the omija (OMEO) fruit obtained by supercritical fl
Externí odkaz:
https://doaj.org/article/4f588a84e1b346eea99235d34373324d
Publikováno v:
AIP Advances, Vol 8, Iss 2, Pp 025303-025303-11 (2018)
Long silver nanowires (Ag NWs) with lengths of ∼65 μm and aspect ratios as high as 1500 were synthesized using a tetrabutylammonium dichlorobromide (TBADCB) salt-based polyol process. The kinetics of crystal growth was studied using stepwise scann
Externí odkaz:
https://doaj.org/article/cbdfd0d47ad649efba47a298903fbda7
Publikováno v:
APL Materials, Vol 5, Iss 8, Pp 080701-080701-7 (2017)
We synthesized ultra-thin Ag nanowire (Ag NWs) with sub-15 nm diameters and aspect ratios of 1000 through a water-based high-pressure hydrothermal method in the presence of a tetrabutylammonium dichlorobromide organic salt and glucose reducing agent.
Externí odkaz:
https://doaj.org/article/ada535b1ee0c4d969c06d55cacae610c
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101576- (2024)
Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with biji powder (5, 10, 15, and 20 g). Increasing the amount of biji adde
Externí odkaz:
https://doaj.org/article/641471d8890c4c419e917bf8ab70b2ea
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101302- (2024)
Glyoxal, methylglyoxal, and diacetyl are toxic α-dicarbonyl compounds found in heat-processed foods, including edible oils. Dispersive liquid–liquid microextraction was combined with gas chromatography mass spectrometry to determine the glyoxal, m
Externí odkaz:
https://doaj.org/article/56211fa8a17b429991821067855a72b9
Autor:
Tae-Kyung Kim, Youn-Kyung Ham, Dong-Min Shin, Hyun-Wook Kim, Hae Won Jang, Young-Boong Kim, Yun-Sang Choi
Publikováno v:
Poultry Science, Vol 99, Iss 1, Pp 590-596 (2020)
ABSTRACT: The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin
Externí odkaz:
https://doaj.org/article/788b37d205b84b9ba54596f06c1a4371
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:301-306
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af068983e262f63b00a12ba907c7b844
https://doi.org/10.3746/jkfn.2023.52.3.301
https://doi.org/10.3746/jkfn.2023.52.3.301
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:96-102
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc3e63ec54899330f739e85b4d2d5826
https://doi.org/10.3746/jkfn.2023.52.1.96
https://doi.org/10.3746/jkfn.2023.52.1.96
Publikováno v:
Korean journal of food science and technology. 54:638-643
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639cfe6d5a99b842f7f6e6f346ace66d
https://doi.org/10.9721/kjfst.2022.54.6.638
https://doi.org/10.9721/kjfst.2022.54.6.638
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 139-146 (2018)
Makgeolli is a traditional Korean rice wine reported to have anticancer, anti-inflammatory, and antioxidant effects. We developed an approach involving solvent extraction coupled with gas chromatography-mass spectrometry to determine four bioactive c
Externí odkaz:
https://doaj.org/article/8a0863818f48438687f326a7d7f1a638