Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Hayeong Kim"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101329- (2024)
Yuzu (Citrus junos Sieb.) is a peel-edible fruit with a pleasant aroma, but its bitter taste can impact consumer appeal. In this study, an efficient enzymatic method reduced bitterness in green yuzu powder (GYP). Cellulase KN and naringinase from Asp
Externí odkaz:
https://doaj.org/article/85dc3261b4884ec988d83063a3eca990
Autor:
Hayeong Kim, Choon Gil Kang, Hur Seong, Taeyoon Kim, Jaehyoek Jo, Gha-hyun J. Kim, Seung Wook Kim, Doman Kim
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106186- (2024)
This study explores the formulation of self-micelle ginsenoside saponins from Panax ginseng with curcuminoids from turmeric. Although ginsenosides are hydrophilic and poorly membrane-permeable, they increase the solubility and absorption of insoluble
Externí odkaz:
https://doaj.org/article/ff2f3b72fd7f47fd84b8654b2dc994f3
Autor:
Raima Das, Debmalya Banerjee, Deblu Sahu, Juwairiya Tanveer, Soumik Banerjee, Maciej Jarzębski, Sivaraman Jayaraman, Yang Deng, Hayeong Kim, Kunal Pal
Publikováno v:
Foods, Vol 13, Iss 17, p 2705 (2024)
The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp)
Externí odkaz:
https://doaj.org/article/7864d9d1c16e4630a21dc553a878965f
Publikováno v:
AMB Express, Vol 13, Iss 1, Pp 1-12 (2023)
Abstract Solid-state fermentation (SSF) was used to enhance the bioactive compounds and biological properties of food materials, such as buckwheat, turmeric, and ginseng. This study was investigated the effects of SSF for up to 10 days using Rhizopus
Externí odkaz:
https://doaj.org/article/2501bf9ee99b456c8b83e2e2455a6d9a
Autor:
Hana Jeong, Protiva Rani Das, Hayeong Kim, Ae Eun Im, Bo-Bae Lee, Kwang-Yeol Yang, Seung-Hee Nam
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100918- (2023)
Enzymatic modifications have been applied in citrus to enhance their physicochemical and biological properties and reduce their bitterness. Notwithstanding, research on the combination of enzyme treatment of yuzu is lacking. In this study, yuzu was t
Externí odkaz:
https://doaj.org/article/d4f36862b4d5471a93d0ae4f27c450fc
Publikováno v:
Nanoscale Research Letters, Vol 15, Iss 1, Pp 1-9 (2020)
Abstract We developed a newly designed system based on in situ monitoring with Fourier transform infrared (FT-IR) spectroscopy and quadrupole mass spectrometry (QMS) for understanding decomposition mechanism and by-products of vaporized Cyclopentadie
Externí odkaz:
https://doaj.org/article/71fa613280274261bf083e586891aef0
Publikováno v:
ACS Omega, Vol 5, Iss 25, Pp 15510-15518 (2020)
Externí odkaz:
https://doaj.org/article/b40d25875abb4e1ab7065977b990ea35
Publikováno v:
Materials, Vol 15, Iss 9, p 3021 (2022)
The decomposition of tetraisopropyl orthotitanate (TTIP), a representative precursor used in the atomic layer deposition (ALD) of titanium dioxide (TiO2) film, and the resulting changes in the thin film properties of the TiO2 film were investigated.
Externí odkaz:
https://doaj.org/article/2cf04a0b3c62475da4144ad011618128
Autor:
Hyeon-Jun Seong, Ae Eun Im, Hayeong Kim, Namhyeon Park, Kwang-Yeol Yang, Doman Kim, Seung-Hee Nam
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:1655-1666
Autor:
Taegyun Kim, Hyungwon Jin, Kyung Su Kim, Woon Yong Kwon, Yoon Sun Jung, Min Sung Lee, Taekwon Kim, Hyeonggyu Kwak, Heesu Park, Hayeong Kim, Jieun Shin, Gil Joon Suh, Kwang Suk Park
Publikováno v:
Therapeutic Hypothermia and Temperature Management. 12:200-209
We aimed to evaluate correlation and agreement between noninvasive brain temperature (T