Výsledky vyhledávání - "Hoe Sung Kim"

Akademický článek

Wasabia koreana Nakai: A Preliminary Study on Nutrients and Chemical Compounds That May Impact Sensory Properties

Autor: Da-Som Kim, Hoe Sung Kim, Jookyeong Lee, Jeong Hoon Pan, Young Jun Kim, Jae Kyeom Kim, Seongmin Woo, Eui-Cheol Shin

Publikováno v: Molecules, Vol 23, Iss 10, p 2512 (2018)

In this study, the nutritional, functional, and chemical measurements of sensory attributes of different parts of wasabi, namely, leaf, petiole, and rhizome, were investigated. Proximate composition analysis showed the presence of high amounts of car

Externí odkaz: https://doaj.org/article/dbff58fd034540bf8c475ea6914f025f

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Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study

Autor: Yong Sung Joo, Jisu Choi, Yujin Paik, Jihyun Kim, Kwang Won Lee, Hoe Sung Kim, BoKyung Moon

Publikováno v: Food Sci Biotechnol

Polycyclic aromatic hydrocarbons (PAHs) were analyzed using gas chromatography–mass spectrometry in 115 dairy products and beverages, including alcoholic, grain, carbonated, and functional drinks; fruit and vegetable juices; coffee; and tea, purcha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4978356bd7defc081b6af97681db238
https://europepmc.org/articles/PMC8302698/

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Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

Autor: Jookyeong Lee, Eui-Cheol Shin, Seong Jun Hong, Da-Som Kim, Hoe Sung Kim, Jin-Ju Cho

Publikováno v: Applied Biological Chemistry. 61:449-458

This study investigated the amounts of thiamin, riboflavin, and niacin in normal and high-oleic peanuts and compared the retention rates after roasting via HPLC analysis. Method validation showed a high linearity (r2 > 0.99), and the limits of detect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b404cb9a8bb5ac1a1e3bc8f7cc86bd7b
https://doi.org/10.1007/s13765-018-0381-5

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Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaea ssp. Fastigiata L.)

Autor: Eui-Cheol Shin, Suk-Bok Pae, Da-Som Kim, Ho-Jeong Lim, Jae Kyeom Kim, Hoe-Sung Kim, Jeong Hoon Pan

Publikováno v: Applied Biological Chemistry. 60:653-657

Many efforts by peanut breeders and reseachers have been made to develop high-oleic peanut cultivars because of not limited to their storage stability but also health benefits by oleic acid. Here, we characterized physicochemical properties and senso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0988e897ff4072865a6920e058a74af5
https://doi.org/10.1007/s13765-017-0324-6

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Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics inAngelica gigasNakai roots by thermal processing

Autor: Jookyeong Lee, Jin-Ju Cho, Eui-Cheol Shin, Da-Som Kim, Hoe-Sung Kim, Seong Jun Hong, Kye Man Cho

Publikováno v: Journal of Food Biochemistry. 43

This study investigated the changes of physicochemical and flavor characteristics of Angelica gigas Nakai roots during roasting. Glutamic acid and arginine were higher in constituent amino acids. In the taste value, glutamic acid was highest in const

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ae6faef0c3e2dab608f936db36caa4c
https://doi.org/10.1111/jfbc.12842

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